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| Photo: Lorraine Fitzsimmons |
Bryan Voltaggio aims to give new meaning to “casual fine dining” in his soon-to-open
Range in Chevy Chase. The spectacular, contemporary space with long marble eating bars, polished wood tables and informal groupings of low-backed booths is designed to provide a relaxing, yet impressive, environment. The ambitious, wide-ranging Mid-Atlantic regional menu will be cooked in open kitchens offering mouthwatering smells and views.
But how will service fit into the scheme? As we learned while sitting in on server training sessions, service will be a key to setting a tone of seriousness about the food (fine dining) while maintaining an approachable (casual) feel to the experience. Check out the slide show to see how the staff learns to provide just the right mix of hospitality and professionalism.
