Aggio: The Story Behind Its Sleek, Dark Vibe
The nine-day transformation of Range’s private dining area - once a windowless, colorless expanse - into Aggio, a warm, sophisticated enclave for formal Italian dining began with a “what if” joke. While chef Bryan Voltaggio and his business partner Hilda Staples were looking for a site for their new project, they realized that Range's space was big enough for three restaurants, and that its seven-station kitchen could support a second venue. So they decided to carve out a boutique restaurant in its back rooms.
They went to work in mid-January, opening the concept as planned on Valentine’s Day, about a month later. (To put this timetable in perspective: most restaurants have a gestation period measured in years.) Because the construction and installation needed to transform the space would result in loss of revenue from the operating restaurant, they planned to have the physical work done in just over a week. Designer Rhonda McLaughlin worked with Staples and Voltaggio to make it happen. Check out the slideshow to see how they went about this daunting task.
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