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Range: Photos of the Food

Feast your eyes on these photos of the food at Range, celebrity chef Bryan Voltaggio's new restaurant in the Chevy Chase Pavilion.

 
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Meats are cooked in a rotisserie oven in the open kitchen at Range. Ken Goodman Photography
Photos (10)

Photos

Meats are cooked in a rotisserie oven in the open kitchen at Range.
Meat cooks in a rotisserie oven in the open kitchen at Range.
Meat cooks in a rotisserie oven in the open kitchen at Range.
Meat is prepared in the open kitchen at Range.
Pasta is made in the open kitchen at Range.
The pasta is made in the open kitchen at Range.

Range—celebrity chef Bryan Voltaggio's newest restaurant—opened on Dec. 18 in the newly renovated Chevy Chase Pavilion.

Range's menu is meat-centric, offering menu items such as potted foie gras, rabbit, scrapple, pork shanks and cheeks, beef marrow bones, veal heart, veal sweetbreads and whole roasted rabbit, "hunter style." Shellfish options include oysters, shrimp, crabs and lobster. Fish dishes include rockfish and black cod with barbecued hazelnuts. Dishes are prepared in the restaurant's open kitchen.

The restaurant also makes its own breads, pizzas, pastas and candies. Pizza chef Edan MacQuaid has worked in many well-known pizza kitchens in the Washington, DC, area.

Read more about the restaurant and its extensive menu on Chevy Chase Patch.

Related Topics: Business, Chevy Chase Pavilion, Friendship Heights Food Files, Restaurants, Small Business, food and drink, and range

Momof3Boys

7:00 am on Thursday, December 20, 2012

NOTE: Range is only open for dinner at this point! Sent my husband and some of his co-workers over there for lunch yesterday and it was closed...

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David Heyman

8:54 am on Thursday, December 20, 2012

Have New Year's Eve reservations for dinner at Range. Can't wait!

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Laura L Thornton

9:32 am on Thursday, December 20, 2012

I think this is going to be a really great place for NYE dinner - good choice!

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PHYLLIS LESSANS

9:50 am on Friday, December 28, 2012

We went for drinks and sat at the bar. It was early Christmas eve. We had a fantastic time. The charismatic Dana was our bartender. He introduced me [a novice drinker] to the Range's own "beyond the pale" cocktail. It was wonderful. We made reservations for dinner. The Range was booked solid until January 15th! The new-kid-on-the-block is a huge attraction. We called frends, changed our reservation from 2 to 4 people, It was so much fun at the bar.....and with Dana.......that we may opt to dine there than at a table. We'll see.
Phyllis

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Laura L Thornton

9:56 am on Friday, December 28, 2012

Wow - that sounds like a great evening, Phyllis! So glad you were able to get a reservation!

Rhona Morris

3:46 pm on Friday, December 28, 2012

Phyllis, The bar sounds great & so does Dana....thanks for doing all of that
difficult research! You are a pro! Lunch bunch cohort, Rhona

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