Chef

Bryan Voltaggio

"Eating brunch at someone else's restaurant is always an indulgence. Tiffany is a talented pastry chef, and her sticky buns give just the right contrast to the savory brunch items, because you have to have both sweet and savory at brunch! It's another reason why I also like their chicken and waffles."

"What else is there to say? It's just good. Smoky, lightly spiced chorizo is a nice counterpoint to the mussels. The whole thing is delicious to sop up with the Belgian frites they serve on the side. The curry mayo is my favorite of the three mayos that you get; it has just the right amount of curry where it's obvious but not overwhelming."

"I love the steak tartare here. There is nothing better than raw meat and crispy fried potatoes. It's best consumed at the bar."

"I love the Korean barbecue here, and they're open 24 hours so I can go there late at night. The Annandale location is the only one I've been to and the menu is pretty self-explanatory. There aren't a lot of places open after I finish work, so it's nice to go somewhere where I don't know anyone and the only people who recognize me are some other chefs having a late-night meal as well."

"I love the coffee we use at VOLT (from Dublin Roasters, a local roaster), so I like to try small independent roasters and coffee shops. When I'm down in DC and need a fix, I try to branch out to something a little more local like Chinatown Coffee Co."

"Cupcakes are played out, but not this one. I'm a fan of barbecue in all forms, and while I am not thrilled about ordering it in cupcake form, it's really good. It's cornbread filled with pulled pork. Here's a little secret: this dish is off the menu and available after 5 p.m. Off-menu is the way to go!"