THIS RESTAURANT IS CLOSED Volta

THIS RESTAURANT IS CLOSED Volta Restaurant Review:

This sprawling modern brasserie concept from partners Umberto Gibin and chef Staffan Terje (Perbacco, Barbacco) boasts more than just the clean lines and minimalist trappings common of its Scandinavian influences. Terje’s Swedish roots are revealed in the Herring x 5, an excellent representation of northern European preparations. The popular köttbullar (Swedish meatballs of beef, pork and veal) are certainly pleasing, but the menu holds greater reward for the adventurous. The duck terrine with cherry compote and black truffle gastrique was on point, and the dry-aged duck breast alongside a panade of Seville orange topped with Mandarins and roasted turnips offered the most pleasing marriage of textures. Of the desserts, we preferred the delicate sponge and ornate presentation of the princess cake to the pecan-forward eclair. A thoughtful --- if not approachable --- cocktail program features a first-rate Manhattan-like Vieux Copain. Twenty beers by the bottle and tap, and a well-planned selection of wines by the glass, round out the experience.