Volta is a Journey I Want to Take Again and Again

Jon Deering is a Boulder restaurant mainstay, having provided front of house and wine program leadership for many of Boulder’s most loved restaurants, including SALT, and most recently, Black Cat.
His wife Eleni, is a native of Greece, and together, they’ve opened a new Mediterranean restaurant in Boulder called Volta, or journey, that provided one of my most delicious and memorable dining experiences this year.
Having opened on October 21, 11 of us from the Boulder Food Media group were there on the restaurant’s 51st day, as Jon explained [not that he was counting!], as his and Eleni’s guests.
They set a lovely community table in the bar area for us and once we were all seated, the epic food and wine journey began.
Jon is a smart sommelier, made evident by the choices of wine he has selected for his list, and also the particular ones he chose to pair with the tasting menu.
He prides himself on offering small-batch, organic and biodynamic wines.
Aside from Kendra Anderson at Pasta Vino, I’ve never trusted a sommelier more, than I now do Jon.
Here was the menu we indulged in – everything, and I mean every single thing – was triumphant.
Get yourself and 20 of your closest friends there as soon as possible.
You will be stunned, in the best possible sense of the word.

Modern Economist #1 – St. George gin, Foro organic vermouth, garnished with two Castelvetrano olives

Skordiala – Greek dip made from garlic, nut and potato, served with housemade focaccia and bread chips

Calamari
Estate Argyros “Atlantis”, Santorini, 2011 – made with Assyrtiko, Adini and Athiri grapes

Spanakopita with frisee and yogurt
Lucques 2010 Blanc – biodynamic and unfiltered

Kassari Cheese – which they set on fire – the technical term being flambé

Braised lamb, French fries and arugula
Plutone Piedirosso – smelled like chocolate and tasted like the best wine I’ve had this year

Red mullet over celery root puree with collard greens and fingerling potatoes

Housemade gnocchi with rabbit sausage, Asian pear, sage and a Retsina reduction [a Greek wine made using pine resin]
Uccelliera Rosso di Montalcino

Baklava with a lemon honey sauce

In addition to their full dinner menu, each night they offer a 3 or 6 course Chef’s Tasting Menu for $36. or $65., respectively.
You can add wine pairings for $18. or $36., and also have the option of choosing premium pairings for an additional charge.
Every Sunday evening, beginning at 5p, they offer a Greek Dinner, with authentic Greek classics, music and merriment.
On Christmas Eve, they have a special 3-course menu for $45., and will have Kyra Neiman playing harp from 6:30 – 8:30p.
Reservations are available between 5-8p.

2480 Canyon [directly across from McGuckin’s]
303.938.8800

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