Chef Bryan Voltaggio
Former Top Chef contestant, two-time James Beard Foundation Award finalist, and Maryland native. Range is his first space in D.C. proper.
Sushi from the Raw Bar (Market Price)
Tuna on the left and yellowtail on the right from the raw bar; they average about $10 per dish. The seafood is sourced straight from the Chesapeake.
A view of the shellfish at the raw bar. Oysters, shrimp, crab, lobster—you name it, it's here.
Rotisserie Cabbage ($10)
The rotisserie Savoy cabbage with smoked carrot is a surprisingly rich and savory rendition of cabbage. The roasting minimizes some of the cabbage's sharp, crisp texture and is replaced by a warm sweetness.
Wood Oven Pizzas
Left: bacon charred onion, fresh cheese ($14); right: preserved tomatoes, mozzarella, basil ($12). Range's wood-fired oven produces pizzas with the light bready crust that is the hallmark of an excellent Neapolitan pie. As you might expect, they're all also topped with fresh, locally sourced ingredients.
"Everything Bagel" Chicken & Potatoes ($21)
The "Everything bagel" roast chicken comes with potatoes (roast and mashed) and is seasoned with lemon, garlic, rosemary, and poppy seeds in order to emulate the flavor of an Everything bagel and it does so pretty successfully.