Voltaggio Bringing Aggio Pop-Up to Artifact Next Week
Baltimore foodies brace yourselves and don’t hyperventilate when we tell you that next Thursday and Friday (the 15th and 16th) two of the best chefs in the Mid-Atlantic, Spike Gjerde and Bryan Voltaggio will be combining their powers for a two-night pop up at Artifact. Think of it as culinary Voltron.
Voltaggio—in collaboration with Spike and his Woodberry Team—will be cooking up dishes inspired from his upcoming Baltimore Italian restaurant Aggio, which is slated to open late June in the former location of Tatu in Power Plant Live. Known for his flagship restaurant Volt in Frederick, the former Top Chef winner and James Beard semifinalist has already opened one iteration of Aggio in DC (get it? Volt-Aggio) and is looking to give people a sample of what to expect at his first foray in Bmore.
The meal will cost $45/person and feature a four-course dinner including items such as tuna with pistachio and blood orange sugo (an Italian sauce), prawns with buckwheat and yellow corn polenta in a fra diavolo sauce, and lamb ragu with whole wheat lumache pasta, smoked pecorino and mustard leaf pesto—one of our favorite samples at the recent Emporiyum event.
There will be two seating’s at 6pm and 8PM each night and reservations can be made by emailing email@example.com or calling (410) 464-8000.
1st Course (choice of):
TUNA pistachio, castelvetrano olive, blood orange sugo, citrus pith, radish
CHIOGGIA BEETS tonnato sauce, charred rosemary, pine nuts, bottarga, arugula
2nd Course (choice of):
PRAWNS polenta from buckwheat and yellow corn, sauce fra diavolo
ASPARAGUS fava and pea ragu, wild herbs, smoked pecorino, almond
Pasta (choice of, pasta course):
MEATBALLS braised in ragu pomadoro, chittarra, basil, parmesan
KING CRAB spinach tagliatelle, buttered popcorn, our bay
LAMB RAGU whole wheat lumache, oak smoked pecorino, mustard leaf pesto
Dolce (choice of):
PISTACHIO IN OLIVES olive oil cake, pistachio cream, cara cara orange sorbet, crispy pomegranate, kumquats
COOKIE PLATE meyer lemon taralli & chocolate almond pistachio biscotti