no suprise that volterra has already acheived a national buzz. i read about them in the new york times and when i saw the write up in gourmet magazine, i knew that it was a place to check out. the lamb ragu was superb and the veal chop was enormous (fred flintstone sized) and cooked to perfection. the wine list is focused on italian but also includes a lengthy selection from wa/or/ca. prices are very reasonable. kudos!
Pros: food, wine, service
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