great critical reviews and month-out reservations. L.A. Times food critic S. Irene Virbila calls Voltaggio's cooking 'cutting-edge cuisine that is exciting and very much the chef's unique vision', describing one dish as 'revelatory', another 'subtle and beautiful; a third 'playful and fun'.
"His cooking is at the very top of my list," Ovitz says.
The restaurant, described by Virbila as 'a casual place with a cosy, but edgy decor', features artwork from Ovitz's extensive collection hanging in the Cliff Fong-designed dining room.
Interested in learning more about Michael Voltaggio? If you watched Season 6 of Bravo's Top Chef, you know his brother Bryan is also an accomplished chef. This USA Today article, 'Voltaggio Brothers: Different Routes to the Same Path' details their rise into high cuisine.
"Their differences made for great television: Bryan's clean-cut looks versus Michael's wrist-to-shoulder tattoos; Bryan's methodical presentation of sardine fillet on potato and juniper-sauced venison alongside Michael's gutsy cream of dehydrated broccoli and fennel-scented squab with textures of mushroom. If Bryan was smoldering, Michael was a house on fire.
But heat — whether in embers or flame — is what unites them. Dig beneath their apparent differences, and what emerges is much more impressive: their similarities.
"They're more similar," says celebrated chef and restaurateur Charlie Palmer, who is a mentor to both Voltaggios. "They were always stand-out guys in terms of determination. They always had great imaginations. They were always pushing the boundaries. They never settled for 'It's OK.'""
Click here to read the article in its entirety. To read S. Irene Virbila's review of ink., click here.