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Range Restaurant Review: Leave it to Bryan Voltaggio of "Top Chef" fame to conceive of yet another offbeat and high-end restaurant, this time in DC, not in his hometown of Frederick. Many aspects make his venture unique, and size is certainly one of them. As large as the wide, open spaces --- or the range --- Range sprawls around the second floor of the Chevy Chase Pavilion, and simulated cowhide placemats add to the Westerness of the setting. Ironically, however, Voltaggio uses only seasonal Mid-Atlantic ingredients, culled from farm to seashore. Indeed, Range is more than a restaurant: you will find a salumeria, candies, and freshly baked breads, and if the mood strikes, you can settle down at the raw bar for some Chesapeake seafood treats. To take in the scope of the menu, come with a friend or two, for the concept is so widespread that you cannot get a good sense of it without sampling many different hot, cold and/or pickled items. Consider ordering the cheddar-jalapeño biscuits with pepper jelly, a pork sausage pizza, hanger steak, potted foie gras and a kale Caesar salad. Saving room for dessert? You might find a carrot cake with mascarpone or dark chocolate-olive oil gelato. But as with everything else on offer, these may be here one day and gone the next. In addition to an extensive wine list, Range proposes cocktails like the “lot lizard” blending tequila, Campari, lime and pineapple syrup, as well as a punch called “revoked celebrity” with gin, apricot and lemon verbena.