{"id":8598,"date":"2012-12-02T08:15:11","date_gmt":"2012-12-02T13:15:11","guid":{"rendered":"http:\/\/www.scottedelman.com\/?p=8598"},"modified":"2012-12-02T08:15:11","modified_gmt":"2012-12-02T13:15:11","slug":"bryan-voltaggio-tantalizes-with-10-pics-of-his-new-restaurant-range","status":"publish","type":"post","link":"https:\/\/www.scottedelman.com\/wordpress\/2012\/12\/02\/bryan-voltaggio-tantalizes-with-10-pics-of-his-new-restaurant-range\/","title":{"rendered":"Bryan Voltaggio tantalizes with 10 pics of his new restaurant, Range"},"content":{"rendered":"

I woke up pre-dawn<\/a> on Black Friday—the only time I’ve ever done such a thing—in order to snag a table to the first of three preview nights for Bryan Voltaggio’s new restaurant, Range<\/a>.<\/p>\n

Since then, the chef<\/a> and the restaurant<\/a> have been tweeting tantalizing photos—as if I could possibly be more stoked for that first meal! (I think I may actually be part of the first preview night’s first seating.)<\/p>\n

In case you’re as excited as I am—or if you’re not, and need a little goosing to get<\/em> you excited—check out these pics that have been shared over the last few days.<\/p>\n

Delivery of the first bag of oysters<\/a><\/strong><\/p>\n

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Range’s first beer<\/a><\/strong><\/p>\n

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Bryan Voltaggio’s favorite shelf<\/a><\/strong><\/p>\n

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The shelf Voltaggio says is for his brother<\/a><\/strong><\/p>\n

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Lighting the fire<\/a><\/strong><\/p>\n

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Here comes the wine<\/a><\/strong><\/p>\n

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Making da pasta<\/a><\/strong><\/p>\n

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Milk stout radiatore<\/a><\/strong><\/p>\n

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Carrots smoking on a wood fire<\/a><\/strong><\/p>\n

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The kitchen coming together<\/a><\/strong><\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

I woke up pre-dawn on Black Friday—the only time I’ve ever done such a thing—in order to snag a table to the first of three preview nights for Bryan Voltaggio’s new restaurant, Range. Since then, the chef and the restaurant have been tweeting tantalizing photos—as if I could possibly be more stoked for that first […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[221,49,270],"class_list":["post-8598","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-bryan-voltaggio","tag-food","tag-range"],"_links":{"self":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/posts\/8598","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/comments?post=8598"}],"version-history":[{"count":0,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/posts\/8598\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/media?parent=8598"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/categories?post=8598"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/tags?post=8598"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}