Frederick has a very lively weekend vibe with tourists enjoying the sites and shops of Market Street and the immediate area. Thus there is great opportunity for a brunch options that can represent Frederick’s dining potential. When I first acknowledged this demand, I was somewhat skeptical: Would we have enough time and staff to meet the need? How could we take traditional brunch fare and make it our own?
But as with many things in our first month of operation, we dove into brunch head-on this Sunday, and I’m pleased with our results. There were certainly some bumps that we will need to smooth out in the upcoming weeks - recipes will change and dishes will continue to come together. I particularly want to continue to understand how far can we go to take a very traditional service and create very unique dining experience. But our guests were satisfied and several vowed to make VOLT their regular Sunday brunch destination. I think this has great potential to be a creative outlet, especially in pastry. Our brunch bread service features a selection of muffins, scones, and brioche, the variety of which will keep our staff on their toes in the weeks to come.