First Look: Bryan Voltaggio's New Aggio

By Rina Rapuano | February 25, 2014 By Rina Rapuano  |  February 25, 2014
Photo by: Christopher Anderson

The weeks leading up to the opening of Bryan Voltaggio’s newest restaurant, Aggio, were mixed with teasing tweets from the chef, a vague video and rumors about whether it would be a pop-up or a permanent concept.

All was revealed the week of Valentine’s Day, its opening day, when Washingtonians learned that the Top Chef and Top Chef Masters alum was planning an upscale Italian restaurant within a restaurant in his sprawling Range space in Chevy Chase. News also broke in the Baltimore Sun that another Aggio will open in Baltimore later this year.

Dinner starts with a Parmesan funnel cake amuse-bouche for each table, and the menu (found online here), will be executed by chef de cuisine Johnny Miele. And while Voltaggio seems to want the experience to be full of surprises, here we offer up glimpses of the space and a few dish photos to whet your appetite.

Hours are 5-10:30 PM Wednesday, Thursday and Sunday and 5-11 PM Friday and Saturday.

5335 Wisconsin Ave. NW; 202-803-8020

  • Photo by: Christopher Anderson

    Aggio shares an entrance with Range but has its own host stand and lounge area. The decor gives off a sleek, dark and warm vibe.

  • Photo by: Christopher Anderson

    The 80-seat dining room occupies what used to be Range’s private party space.

  • Photo by: Christopher Anderson

    The room mostly received new finishes - like light fixtures and new paint - in the nine days it took for Voltaggio's design team to transform the space. 

  • Photo by: Christopher Anderson

    Aggio has a private dining room that seats up to 40 and is set off by sliding-glass doors.

  • Photo by: Christopher Anderson

    Cocktails ($13) include one called the Sammy Davis Jr. with Ramazzotti amaro, Wild Turkey 101 bourbon, Angostura bitters and ginger beer, as well as the Peter Lawford with Barr Hill gin, Strega (an Italian herbal liqueur), Barolo Chinato, Byrrh (a wine-based apéritif), lemon and egg white. 

  • Photo by: Christopher Anderson

    A beautiful salad of chioggia beets with tonnato sauce, charred rosemary, pine nuts, mullet roe and arugula ($14) is among the appetizers.

  • Photo by: Christopher Anderson

    Oak-smoked pecorino is grated at the table over the whole-wheat lumache with lamb ragú ($17).

  • Photo by: Christopher Anderson

    Things are not always what they seem at Aggio. What looks like a plate of chocolates is actually a collection of smoked scallops to be grated over the Caesar salad of collards, kale and romaine hearts ($16).

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New American Friendship Heights
Food23 Decor20 Service19 Cost$65

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