{"id":8640,"date":"2012-12-04T19:40:17","date_gmt":"2012-12-05T00:40:17","guid":{"rendered":"http:\/\/www.scottedelman.com\/?p=8640"},"modified":"2012-12-04T19:40:17","modified_gmt":"2012-12-05T00:40:17","slug":"first-look-at-the-debut-menu-for-bryan-voltaggios-range","status":"publish","type":"post","link":"https:\/\/www.scottedelman.com\/wordpress\/2012\/12\/04\/first-look-at-the-debut-menu-for-bryan-voltaggios-range\/","title":{"rendered":"First look at the debut menu for Bryan Voltaggio’s Range"},"content":{"rendered":"

I like checking out restaurants when they’re still all shiny and new, which is why I made sure to get into both Momofuku Shoto<\/a> and Cafe Boulud<\/a> during my recent trip to Toronto. It’s also why I woke up before dawn<\/a> on Black Friday to get reservations for the first preview night of Bryan Voltaggio’s new restaurant Range<\/a>.<\/p>\n

Yesterday, a bunch of D.C.-area food bloggers were given a look at what Range would offer, and their various tweets<\/a>, Instagram pics<\/a> and write-ups<\/a> made me extremely jealous I was not among them. But the good news is—we now have a look at what Range will offer when it opens, because the Washington Post<\/em> shared the menu <\/a>this afternoon.<\/p>\n

Have a look!<\/p>\n

\"\"<\/a><\/p>\n

I’ll probably order the whole rabbit, hunter style when I dine there in 11 days. <\/p>\n

Or the rotisserie lamb neck. <\/p>\n

Or the pork cheeks. <\/p>\n

Or perhaps the veal sweetbreads.<\/p>\n

Or maybe … just maybe … I’ll order them all<\/em>, and make sure I have a cooler along to carry home a ton of leftovers!<\/p>\n","protected":false},"excerpt":{"rendered":"

I like checking out restaurants when they’re still all shiny and new, which is why I made sure to get into both Momofuku Shoto and Cafe Boulud during my recent trip to Toronto. It’s also why I woke up before dawn on Black Friday to get reservations for the first preview night of Bryan Voltaggio’s […]<\/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-8640","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\/8640","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=8640"}],"version-history":[{"count":0,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/posts\/8640\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/media?parent=8640"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/categories?post=8640"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/tags?post=8640"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}