Volterra
(425) 336-1679
5411 Ballard Ave NW
(at 22nd Avenue NW)
Seattle,
WA
98107
47.6678
-122.385
Neighborhoods: Ballard, Adams
Hours:
Mon-Thu 5pm-12am
Fri 5pm-1am
Sat 9am-2pm, 5pm-1am
Sun 9am-2pm, 5pm-9pm
Price:
$$$
Last updated 6.24.09
What People Are Saying About Volterra
The Owner
Volterra
Owner
Inspired by the warm, traditional Tuscan hilltop town by the same name, Volterra features the bold-flavored, Tuscan-inspired menu of award-winning Chef Don Curtiss.
Chef Curtiss has a long history and following in the Northwest. He received acclaim as "One of America's Most Innovative Chefs", from Wine Spectator while serving as the opening chef of Andaluca. He was also named "One of America's Top 26 Chefs" by Italian Cooking and Living.
Volterra's dining room is inviting with rich red walls; chocolate-brown leather and textiles; and dark woods offset by alabaster light fixtures hand-carved in Volterra, Italy.
"Don Curtiss' lush, imaganitive eats bring a breath of fresh air to the local Italian restaurant scene." Zagat America's Top Restaurants 2006
"That fine tuned quality is part of the welcome suprise that is Volterra." Nancy Leson, Seattle Times
The Editor
Anna Roth
Citysearch
The Scene
Named after the Tuscan hill town where the owners were married in 2004, this upscale trattoria re-creates the town's atmosphere through framed photos, Italianate wall sconces and an elegant marble floor. Well-heeled patrons sit at tables in the large dining room and on the tree-canopied outdoor patio; seats in the bar attract a more casual crowd. Servers are very friendly, almost to the point of obsequiousness.
The Food
The menu centers on traditional Tuscan dishes, including olive oil soup and tomato and bread salad. An indulgent appetizer is the creamy polenta custard glazed with wild mushroom ragu--like a savory lava cake, the inside oozes fontina. The house specialty, wild boar tenderloin with gorgonzola sauce, comes achingly tender and accompanied by fingerlings. Pastas are house-made and tossed with lush sauces like lamb ragu. For dessert, the spiced Panforte di Siena cake comes perfectly paired with a dessert wine.
User Reviews
Zak
May 23, 2009
I had relatively high expectations. Just as another reviewer noted, I too have been to Volterra, and this is not that food. That said; we were built up very well at the bar for our mild disappointment in the food. It has been about two years since I have been back, but the signature cocktails and the cheese plate we had still gave me lasting impressions. They also make an incredible cappuccino. My advivce is to go and have a casual experience with a date and get sloshed at the bar.
read full review
corepilates
May 21, 2009
I was there last night for dinner and had a great time. The waiter tended to our needs as my date and I sat and chatted taking our sweet time.. He never once made us feel rushed and the food was great. Two cocktails and i was feeling a nice little buzz so thanks to the bar tender... i would recommend Volterra
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RetChef
March 27, 2009
I hate for the first review I write, after moving here and signing up with citysearch, to be a one-star business but that's the way it goes, I guess. As it happens, this is the first restaurant my new neighbors took me to. They all raved about the food but they also knew that I spent thirty+ years as a chef, so they were kinda holding their breath. I don't want to waste a lot of words on this because A) I don't speak unkindly about other chefs easily and B) what I ate wasn't worth a lot of analysis. Let me just say that this restaurant is named after a real place in Italy; a beautiful hilltop town that sits next to the under-appreciated (by Americans) wine town of San Gimignano. I've been there several times, eaten the food, made the food for years, and still have friends there. This is NOT that food. This is over-thought, weird, artsy, pretentious faux-Italian food, no matter what Wine Spectator says. I've loved this food for decades and have found the occasional restaurant in which the chef was from there; one in St. Louis is among my favorite eateries in the country. But what was on my plate here had some extremely silly and wild liberties taken with it. Everything from the appetizers to the desserts showed a hand that takes itself way too seriously and the staff, while polite, treats this stuff as though it had come down from The Mount on a platter carried by Moses. I tasted nothing that had any real skill or thought attached. I was told that Seattle is not a great restaurant town like New Orleans, NYC, or San Francisco. Judging from some of the reviews I've read of this place, I can see why.
read full reviewThe Details on Volterra
Group Dining:
Groups up to 30 people can be accomodated; a buy-out of the entire restaurant is also an option. The space is also available for private events on weekdays before 4pm.
When to Go:
Volterra also offers a popular weekend brunch, featuring Italian-inspired breakfast dishes like chestnut pancakes.
The Extras:
The tabletop fennel salt is for sale at the restaurant and at gourmet markets around town.
What to Drink:
There's a lengthy wine list, but try a European-influenced cocktail--the white peach thyme Bellini, made with prosecco, peach juice, bitters and fresh thyme, is a winner.
Where to Sit:
On a nice evening, a spot on the patio is worth its weight in gold--reservations are necessary to guarantee a seat.
Category:
Payment Methods:
American Express, Discover, Visa, MasterCard
Restaurant Special Features:
Family-Friendly Dining, Late Night Dining, Romantic Dining, Fine Dining, Brunch, Outdoor Dining, Group Dining, Dine At The Bar, Notable Wine List
Cuisine:
Message from Volterra
- Tuscan menu
- Best of Citysearch 2005
- Gourmet 11/05, NY Times 7/05
Inspired by the warm, traditional Tuscan hilltop town by the same name, Volterra features the bold-flavored, Tuscan-inspired menu of award-winning Chef Don Curtiss.
Chef Curtiss has a long history and following in the Northwest. He received acclaim as "One of America's Most Innovative Chefs", from Wine Spectator while serving as the opening chef of Andaluca. He was also named "One of America's Top 26 Chefs" by Italian Cooking and Living.
Volterra's dining room is inviting with rich red walls; chocolate-brown leather and textiles; and dark woods offset by alabaster light fixtures hand-carved in Volterra, Italy.
"Don Curtiss' lush, imaganitive eats bring a breath of fresh air to the local Italian restaurant scene." Zagat America's Top Restaurants 2006
"That fine tuned quality is part of the welcome suprise that is Volterra." Nancy Leson, Seattle Times
