Our Food


We work closely with our supplier and fishermen to ensure that we only serve responsibly harvested and traceable seafood. We do not purchase seafood that was illegally caught and only source from fully transparent sources. We only purchase seafood from facilities that exceed cleanliness standards to provide you with the most sustainable, safest seafood available on the market.





Michael Voltaggio is the owner and chef of the artisanal sandwich concept Sack Sandwiches in Los Angeles, as well as chef and partner – alongside his brother and chef Bryan Voltaggio – in Voltaggio Brothers Steak House, located at MGM National Harbor as well as upcoming restaurant, Estuary. Voltaggio earned the prestigious Greenbrier apprenticeship at the age of 19, and went on to helm the kitchens at Dry Creek Kitchen and The Bazaar by José Andrés. Celebrated for having reinterpreted a new class of finer dining at ink. – which received the title of GQ’s “Best New Restaurant in America” 2011 – Voltaggio has been recognized as one of Food & Wine’s Best New Chefs 2013, winner of Bravo’s Top Chef, and hosted the Travel Channel series Breaking Borders.



Bryan Voltaggio is the executive chef and owner of a portfolio of restaurants including VOLT, Lunchbox, Family Meal, AGGIO, and the Voltaggio Brothers Steak House alongside his brother Michael. As a finalist on Top Chef Season 6 and Top Chef Masters Season 5, Voltaggio is the first chef to compete on both Top Chef and Top Chef Masters. The James Beard Foundation Award finalist co-authored the cookbook, VOLT.Ink with Michael, and released his cookbook HOME in 2014. Bryan and Michael plan to open their latest restaurant and third concept in Washington D.C., Estuary, this Spring.