When entering celebrated Chef Michael Voltaggio’s new restaurant, ink., one cannot help the feeling as if interrupting a conductor who is privately guiding his orchestra through its greatest concerto. With movements that are quick and decisive, it’s no wonder three words come to mind to describe Voltaggio: focused, passionate and intense.
It’s this focus, this passion and this intensity that seeps its way out of the kitchen and onto the main floor here in the home of his newest passion project. Tucked away in the corner of a non-descript brick building on famed Melrose Avenue, ink., opened in September in the heart of West Hollywood. LA’s newest eatery boasts an industrial interior with a minimalist vibe and has quickly become a must-stop for foodies and Top Chef enthusiasts alike.
When comparing ink.’s menus from one week to the next, it can be noted that a limited amount of items are part of his regular repertoire. Voltaggio prefers mixing things up weekly. Served on small plates and meant for sharing, his menu is peppered with interesting options that ring of familiar fare, yet with a culinary twist.
A dish such as the Jidori chicken and waffles with hot sauce served with whipped maple syrup is his creative spin on the traditional dish of Southern fried chicken and waffles. Voltaggio also expands diner’s minds and palates by offering a kale salad tossed lightly with burrata, Asian pear, pumpkin seeds and a yuzu sauce.
Other menu items that are tempting taste buds to come out of their humdrum shells are the beef tartare that is served with horseradish snow, hearts of palm, and a sea bean chimichurri. There’s also a dish of brussels sprouts, much like a side dish served for a family dinner. Except Votaggio finishes his version with thinly sliced pig ears, house-cured lardo, and apple.
As if one restaurant wasn’t enough, Voltaggio also opened a culinary sandwich shop, ink.sack, in August. In his own way, he has made the ordinary sandwich quite the opposite. The menu at ink.sack offers sandwiches such as a beef tongue Reuben and the “CLT”, his take on the traditional BLT. Voltaggio’s version has the lettuce and tomato but the similarity ends there. The “C’ is a chicken liver mousse topped with crispy chicken skin as the bacon substitute.
Voltaggio also makes sure to tip his hat to his Maryland roots, by including Maryland Crab Chips on ink.sack’s daily menu. Homemade deep-fried potato crisps dusted with Old Bay seasoning adds a new spin on the BBQ potato chip for resident Angelinos. This is definitely not your run-of-the-mill sandwich shop.
Sitting down with Michael Voltaggio, you begin to understand his rise to stardom amongst other culinary favorites such as Thomas Keller or James Beard. Food enthusiasts think nothing of including his name among lists of the best. The reason?
He’s becoming one of the greats himself.
“I work the line, I cook the food, I order it, I wash the dishes if I have to. I want to be in my restaurant cooking, not be the guy that is never (there),” said Voltaggio. “I want to focus, right now, my time in LA.”
How does he spend his time when he owns and operates not one, but two restaurants? Well, there’s a consulting gig for a to be announced project in India on the agenda and don’t forget about the cookbook, VOLTink, which he’s been on the road promoting with his brother Brian. One thing is for certain; Voltaggio’s schedule is not for the faint of heart.
In fact, balance is something he finds himself struggling with on a daily basis.
“Lately, it’s been all traveling, so I really haven’t had much time to have a lot of “fun” at all. I used to go hiking a lot. When I had time, I did things like normal people do: I’d exercise and surf, I went outside. I’d like to be able to go outside again,” he said with a grin.
In the midst of his hectic schedule, there is some light, though. “I do go out to eat, I ride my Harley and I like to go to shows and concerts when I can.”
Voltaggio’s talent and passion became properly introduced when he was as a teenager, living in Frederick, Maryland, attending Thomas Johnson High School, playing football and working part-time at the Holiday Inn.
“I was in school full time, going to football practice then going to work. I think out of the whole course of my day, the part I looked forward to the most was going to work, and it wasn’t just because I was getting paid. It was fun. I was working on the line cooking food. I couldn’t wait to get there every day.”
This education helped as he began planning his restaurant after his Top Chef win in 2009.
“I think Los Angeles is a city that has never been taken seriously as a food town. Within the past five years, (we’ve seen) this small food community start to get bigger and bigger and grow and grow because there is a need for it. People are interested in going out to eat in LA. Food is big, but it hasn’t been as chef-driven or chef-branded.”
When asked what restaurants or nightlife he likes to imbibe in when traveling home to Frederick, Voltaggio’s grin widened as he shared, “Olde Towne Tavern and of course, I’m going to always go check out Volt.”
And where will Chef Voltaggio be in the next few years?
“Hopefully, still in LA, still running ink, maybe with a couple smaller restaurants around,” he said thoughtfully. “I missed my twenties and most likely am going to miss my thirties, so I’d really like to enjoy my forties.”