MGM National Harbor - Voltaggio Brothers Steak House - Fact Sheet

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LOCATION                           MGM National Harbor
                                             101 MGM National Avenue
                                             Oxon Hill, MD 20745

DATE ESTABLISHED           December 8, 2016


Voltaggio Brothers Steak House marks the first joint restaurant venture for brothers and acclaimed chefs Bryan and Michael Voltaggio, known for their shared successes on Bravo’s Top Chef. Both the Steak House menu offerings and the décor convey the warmth and generosity one would feel upon entering a home, while at the same time providing modern twists to comfortable classics. Reflective of its namesake, Voltaggio Brothers Steak House mirrors a house, with each room reflecting the personality and feel of rooms within a home. Architectural archways connect each room while establishing more intimate spaces, from the elegant Dining Room to the lively Family Room. Each room additionally offers a view into the heart of every home: the kitchen. Throughout the restaurant, curated artifacts and vignettes are created using Voltaggio family photos, books, and artwork. Classic home details including crown molding, floor-to-ceiling drapery, and hardwood floors seamlessly mix with more contemporary design elements such as oversized sofas and modern light fixtures. 
MANAGING PARTNER         Bryan and Michael Voltaggio

EXECUTIVE CHEF                Cole Dickinson

GENERAL MANAGER           Michael Schiliro
HOURS                                   Sunday – Thursday, 5 p.m. – 10:30 p.m.
                                                Friday and Saturday, 5 p.m. – 11:00 p.m.

RESERVATIONS                     Recommended by calling (844) 346-4664

CUISINE                                  A modern spin on a classic steakhouse
The restaurant menu features both familiar and nuanced offerings. Steak selections including dry-aged ribeye and American Wagyu flat iron are hearth-fired in the open plan kitchen and served with a variety of sides such as Carolina Gold Rice with sea urchin, Bloomsdale Spinach with aerated aged white cheddar and Parker House Rolls. Additional entrees offered encompass seafood and game, from Dover Sole to Venison Saddle. Playful riffs on classic steakhouse fare include Shrimp Cocktail made with fermented radish and banana ketchup; the Iceberg wedge salad made with gorgonzola snow, pickled onions, and tomato jam; and the Russet Potato, a twice-baked potato made with bacon, potato and white cheddar foam, and smoked sour cream. Dessert options such as Maple Syrup-Soaked Baba and Meringue Pie round out the menu.
Extensive wine offering complete with over 500 selections from all over the world. Eight tap beer system, accompanied by another 25 craft bottles. Classic cocktail offerings with heavy craft influences.
DRESS CODE                           Business casual           
PRICE POINT                            $$$
CREDIT CARDS                        All major credit cards accepted                 

CAPACITY                                Main Dining Room: 154 occupancy
                                                  Bar/Lounge: 24 occupancy
                                                  Private Dining Room: 12 occupancy  

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