Volta, the third restaurant from Umberto Gibin and chef-partner Staffan Terje, is poised for an official opening on January 6. The restaurant, which has been described as a "modern brasserie," is a sleek combination of executive chef Terje's Scandinavian background and traditional French cookery. Chef de cuisine Keven Wilson (joining from the kitchen at Perbacco) will put out menu items that run the gamut from herring five ways and house-cured gravlax to classic bouef bourguignon, mussels and steak frites; drinks include a hefty dose of housemade aquavit, alongside a diverse list of classic cocktails, wines and beers.
The space itself has great bones, with high ceilings that make room for some impressive geometric lighting fixtures that dangle from on high. Designed by CCS Architecture, the restaurant makes use of the almost cavernous space by division: a bar area with high-top tables greets diners, accompanied by a dining room partitioned by low glass and metal walls, with banquettes and tables. Plenty of glass, metal and blonde wood are part of the modern charm, which plays well with huge windows that let in all the light from Mission Street, and gives diners a look into the similarly cavernous (and gleaming) kitchen (it was previously the high-volume kitchen for the now-defunct 'wichcraft). But, don't forget to look down at this new spot, as the floor tiles are one of the coolest parts of the space.
The restaurant is now softly open, with an official launch date of January 6. Volta will open seven days a week for lunch from 11:30 a.m.- 2:30 p.m. and dinner from 5:30 p.m.-10:00 p.m.