Bryan Voltaggio: Baltimore's restaurant scene is ripe for growth while D.C. is getting 'saturated'

Chef Bryan Voltaggio says Baltimore’s restaurant scene is poised for growth. With established eateries in Frederick and Washington, D.C., Voltaggio views Baltimore as a ripe market for new restaurants. Voltaggio says D.C.’s restaurant industry is becoming saturated. And that’s why he’s wants to be a part of Baltimore’s up-and-coming food scene. Voltaggio plans to open an Italian restaurant, Aggio, in Baltimore by early summer. The restaurant will be his first in Charm City — he also owns Volt in Frederick, as well as Range and another Aggio location in Washington, D.C. Voltaggio said he’s been looking to open a restaurant in Baltimore for the past two years, and it will be a fresh change. “D.C. is crazy — it’s probably one of the fastestgrowing restaurant cities in the country. It seems like there’s a restaurant opening every day,” Voltaggio Bryan Voltaggio: Baltimore’s restaurant scene is ripe for growth while D.C. is getting ‘saturated’ said. “So that’s getting pretty saturated.” In Baltimore, on the other hand, there’s room for more. “There’s a ton of culinary history there, there’s a lot of chefs doing great things there,” Voltaggio said. “There’s a lot of room to grow the culinary scene. I think that the city of Baltimore and also surrounding areas, they’re looking for more options.” It’s the first time Voltaggio has used one of his existing restaurant concepts a second time for another location. Aggio in D.C. opened in February within the footprint of another Voltaggio restaurant, Range. Voltaggio said he chose to go with the Aggio concept in Baltimore after checking out the space where it will open in the Power Plant Live complex, where Tatu is currently located. He settled on the Power Plant location because of the high visibility and foot traffic in the Inner Harbor. “There’s so many people who come through that part of town, the Inner Harbor area,” Voltaggio said. “As a kid I used to go there constantly, and I still do, I bring my kids there.” The restaurant is still in the design stage, but Voltaggio said he plans to incorporate some of the same colors and design elements from the first Aggio. “We have plans to definitely make it feel like that Aggio in D.C.,” Voltaggio said. “I still like my rest to have individuality.” Before Aggio opens in June, Voltaggio will also make an appearance at Baltimore’s upcoming Emporiyum, an April 26-27 food market at 1300 Thames St. Mallow Crunchies, Pabu, Flying Dog Brewery and Heavy Seas Beer are also among the vendors. He said he’s still working on the menu for the event — he’s not sure whether he will serve food from Aggio’s menu or wait to surprise guests when the restaurant opens. “It’s a good first introduction to the residents of Baltimore,” Voltaggio said. “We want to be a part of that community.”