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614 Water St. (S. Frederick St.) Send to Phone
“Top Chef Masters” alum Bryan Voltaggio plates up antipasti to dolce, with a strong penchant for house-made pasta and modern adaptations.

Dinner Tues.-Sat.

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AGGIO, Baltimore, MD

AGGIO Restaurant Review

: Black awning sporting “AGGIO” in white letters and steel-grey double doors are a hint as to the rich, manly tones that will engulf guests as they enter the restaurant’s interior. The front bar area’s bare table tops have a more casual appeal, with the linen-covered dining room tables located in the rear. Dark floors and walls, with the exception of one white-washed brick wall, heighten the “clubby” feel. From the seasonal menu, one might be tempted by the foie gras bruschetta with Amarena cherries, pickled beech mushrooms, red sorrel, pistachios and honey mustard vinaigrette. Tonnarelli nero --- squid ink pasta, Maryland crab, jalapeño, uni and pepperoni --- reveals chef Bryan Voltaggio’s ability to bring a fresh view to artisan Italian fare, as does corzetti with fennel sausage, pomodoro, burrata, Castelvetrano olives and aged balsamic. For the secondo, one might indulge in the ocean trout with shrimp crespelle, carrot emulsion, mâche and orange saffron vinaigrette. Choose a craft cocktail or partake in the sommelier’s featured wine selections, like the 2011 Cantine Elvio, Tintero Barbaresco by the glass, or a 2014 Tenuta Luisa, Sauvignon Blanc by the bottle. Your sweet tooth is in for a treat with an espresso crémeux, torta, cocoa oil, red peppercorn and pistachio sorbet, or be a traditionalist and go for the tiramisu.


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