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Food & Drink

Best New Hybrid Restaurant 

Volta

Mashing up different world cuisines is usually a popular conceit for new quick-service eateries and food trucks to make a quick buck and gain Instagram fame, but Volta has shown how well global cross-pollination works on a refined plate without stretching for novelty or pretense in the process. Staffan Terje, the charming Swedish chef behind the popular Financial District Italian restaurants Perbacco and Barbacco, has elegantly paired a number of dishes from his homeland (amped up from a bounty of local produce) with hearty French classics in a stunningly designed restaurant so cavernous it seems like it could swallow the other two restaurants whole. Now, thanks to Terje, a lunch or dinner made of herring prepared five ways and beef bourguignon or escargot and Swedish meatballs makes total harmonious sense thanks to culinary ingenuity and a passion for good flavors.

(Sorry, no information is currently available for other years in this same award category.)

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