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The 14,000-square-foot foodie wonderland that is Bryan Voltaggio‘s Range is finally here. The market-style restaurant and retail spot is complete with a charcuterie station, raw bar, rotisserie, bakery, wood fired hearth, candy counter, coffee bar, and more. Here are some of the things you should know:
1. The 300-seat restaurant is located in the newly renovated Chevy Chase Pavilion, but with all the glass and colored LCD lights in the atrium, it looks kind of like you’re in a swanky Las Vegas hotel. The space used to belong to a SteinMart.
2. Range will butcher whole animals onsite, including lambs from Border Springs Farms and steers from Roseda Black Angus Farm. As such, you’ll find a lot of alternative cuts of meat like shoulders, legs, and offal.
3. There’s a kimchi linguini with uni, bay scallops, and nasturtium. It’s $14.
4. The most expensive thing on the menu is the Snake River Farms wagyu beef tenderloin for $65.
5. Pizzaiolo Edan MacQuaid, whose 14th Street pizzeria fell through for lack of funding, has resurfaced at the pizza station at Range, Eater reports.
6. One of the biggest draws will inevitably be the 25-seat bar. Former Think Food Group head mixologist Owen Thomson is making his own syrups, sodas, garnishes, and some liqueurs for cocktails.
7. One of the cocktails called “Vegan Sacrifice” has beef ice (along with scotch, ginger, and cayenne).
8. Keith Goldston, one of the world’s youngest Master Sommeliers, will oversee the wine list, which will eventually grow to include about 500 bottles.
9. Kitchenware and cooking gadgets are also for sale, including sous vide machines, salad spinners, cutting boards, and more.
10. As the Post recently pointed out, all the staff at Range wear Chuck Taylor Converse All Stars, one of Voltaggio’s favorite shoes.
Range, 5335 Wisconsin Ave. NW; (202) 803-8020; voltrange.com
Photos by Jessica Sidman