Michael Voltaggio racked in an extra packed house last night at Breadbar's Hatchi series dinner, offering guests a taste of what's to come on the next season of Top Chef Las Vegas. Breadbar almost immediately sold out seats for this night of cookery, and due to such a high demand for a table, the eatery ended up granting 150 reservations, 130 of which showed up, as compared to its normal dinner service of 60 covers. David Haskell of the defunct Bin 8945 (he's rumored to be working on a new project right this minute) headed the wine, offering everything from Coatian delights to a beer treated in the méthode Champenoise paired with Voltaggio creative molecular creations like hamachi with smoked egg yolk, sea sponge, watermelon, wild rice; and Waygu short rib with pastrami, tamarind, broccoli textures, and horseradish "styrofoam."
Hungry guests waited in droves loitering outside the restaurant, and by 10pm, Breadbar's normal closing time, the eatery was still more than half full. Top Chef alum Marcel Vigneron, Sous Chef at The Bazaar (Voltaggio's old stomping ground) was in the house, in addition to a slew of other Bazaar cooks, and sitting front row was Voltaggios's parents. Also in attendance, of course, was a bevy of resident LA food blogers, among them Sinosoul, Refined Palate, and Kevin Eats who each share their thoughts on the night.
·EaterWire: More Voltaggio Trackage, sugarFISH Brentwood Open! [~ELA~]
·EaterWire: Beer Float Tasteoff, Sunset District Update, Top Cheffer To-Be Michael Voltaggio at Breadbar [~ELA~]
·BLOCKBUSTER: Top Chef 6 Contestants Announced [~ELA~]