Voltaggio Brothers Steak House — Restaurant in Oxon Hill

Absolutely Horrible!!! This bad experience started when I called to make my reservation. I called around 6pm on Saturday the 17th of December and was told they could seat my party of 3 at 10:15 I said that would be fine and she said great and hung up the phone. I called back and although it sounded like the same girl answered I had to explain I called to make a reservation but they failed to take my information. We arrived early at 9:30 so we figured we would check in early, and even though the restaurant was half empty we were told that they were seating on time and we would have to come back at our reserved time. Not a problem. When we got back at 10:15 we were seated within 5 minutes with nothing but a cocktail and wine menu. At around 10:30 one of our 3 waiters finally came over to ask what cocktails we would like to order and seemed confused when we didn't want anything but cokes. About 5 minutes after that a waiter came around and brought us a menu and attempted to pour us a glass of luke warm tap water with no ice. It was about 10:40 before our waiter Chris finally came over and took our order, I ordered the 22 Ounce Ribeye medium, my wife ordered the 8 oz Filet medium well, and our friend ordered the 14 ounce New York Strip medium. I won't mention the sides we had but they were horrible and not as described on the menu so beware. So our food comes out about 5 mins to 11 they set a bone in Ribeye in front of me a filet in front of my wife and another ribeye in front of our friend they apologized to him for the wrong steak but told him he could keep it. The steak they sat in front of me was rare still cold in the middle and my wife's filet was medium rare the ribeye they gave to my friend was cooked to medium but whatever me and my wife had to send ours back to be cooked up they brought our steaks back out and they were still not cooked to the temperature we requested my steak was now med rare and my wife's was medium not to mention my supposed 22 oz ribeye was smaller and thinner than my buddies 14 oz NY Strip but I will get to that in a second. I send my steak back a second time to get it cooked to medium and they bring it out finally still a little under cooked but acceptable and I am a little disturbed that they grilled the pieces that I had cut off of the main piece but whatever. I ended up only eating half of it because half of the meat tasted and smelled rancid. The waiter said it was because it was aged??? We asked that the manager come over Michael Schiliro the GM came over and with an arrogant attitude basically told us that our problems were trivial and he looked at my steak and said that it is medium for them. I said I had to send it back twice to get it cooked that way. He was probably the worst excuse for a manager that I have ever seen I wouldn't expect that level of service at a waffle house not to mention a high end steak house. he even went as far as to say we should be grateful because we got an extra steak??? I didn't get anything extra as a matter of fact I didn't even get what I ordered. We finally got the bill and I noticed my steak was charged at $56 not the $68 one I ordered! when I asked the waiter about it he didn't know what was going on and I asked that the manager come back over and he never came back out!! I am very disappointed in the entire experience this is not what I expected from a $300 meal!!!! They will never get any more of my...

I would have given 6 stars if I could! Overall a truly amazing experience. Let's start with the setting and the ambiance - very trendy yet comfortable, and not at all pretentious. The overall vibe is steakhouse meets speakeasy meets modern library.

Our server, Joel, was fantastic - very knowledgeable and kind. He helped guide us through the menu so we would have a overall great experience. Our first round of drinks (malbec for me and one of the whiskey cocktails for my husband) arrived promptly as we finalized our choices and were delish.

We started with the Big Eye Tuna - one of the best tuna tartares I've ever had (and we order it almost every time we see it on a menu). The egg yolk emulsion on top provided this ideal ounce of creaminess that complemented the meatiness of the tuna perfectly. Eating it on the homemade potato chips gave it a fantastic crunch and saltiness - an outstanding pairing.

For our next course, we shared the Caesar Salad which was definitely plenty large enough for two people. It was a great caesar with a couple of twists. First, instead of croutons it comes with this giant mozzarella stick (so fun!). Second, and I'm still trying to piece this one together, I think it might have had very finely shaved seaweed on top? It provided a great texture and little bit of the brininess you'd expect with a caesar.

And then came the steak. Oh my goodness the steak. We shared the tomahawk and ordered it at a medium temp at the recommendation of our server (since it's a larger cut with the bone, you get a slight range of temps). We tend to prefer more medium rare and it came out absolutely perfect for us - ranging from medium to medium rare. Let me tell you it just melted in the mouth - complete and utter perfection. I almost felt guilty trying it with the accompanying sauces as I didn't want to spoil something so amazing, but I did just to be thorough. All steaks come with their take on a béarnaise, steak sauce, and chimichurri. They were all great - but honestly the steak shone all by itself and didn't need any additional sauce or seasoning.

The biggest surprise of all was that the steak was topped with a deep-fried very thin slice of tendon. I tried some by itself and it tasted like if you took beef, turned it into cotton candy, and deep fried it - in an amazing way. It had the richness of a buttery steak with the crunch of a rice crispy. Then I tried some on top of a bite of the steak itself - another outstanding pairing with the depths of beef flavor and texture.

For our sides, we ordered the shishito peppers (blistered to perfection, served with a creamy ricotta for balance), sherry mushrooms (earthy and flavorful), and bloomsdale spinach (a fun twist on the traditional creamed spinach - more spinach-forward and garlicky, with just enough creaminess to keep it rich).

Course after course - the flavor profiles kept building on top of one another for a truly cohesive and amazing dining experience. We can't wait to return! Thank you, Voltaggio brothers, for a wonderful meal we will...

I was exited to take my team to this place, after having dined here, but only at the bar or bar area with clients or business partners. Considering this was the first time my direct team of 6 would meet in person, thought it best to continue what has worked and sit in the bar are (eventhough I made a reservation). The young man servicing the bar area addressed the first of us in a dismissive manner when we reminded him one of us would like to view the cognac selection that he stated was on the iPad that was not received. So rather than retrieve the device, he rambled off the selection using slang vernacular for some of the selection before correcting himself. Realizing the service we were receiving conflicted with the quality a similar sized group received in the area at the time, I decided to use the reservation to hopefully improve the experience.

The Maitre D quickly restored the quality customer service I had experienced many times before; transferring our shucked oysters to our table and refilling water glasses. Unfortunately, quality customer service was short lived.

The young lady clearing tables abruptly (and rudely reaching over food) took the place settings as we were trying to use them to serve ourselves the oysters. When she came back with the smaller appetizer plates, she sat them at the empty chairs before giving to those seated, knowing we wanted to start enjoying the appetizers that were on the table.

Shortly there after, we were greeted by waiter/server Timothy and things seemed to resume back to quality customer service I had experienced many times before. That is until the wine was served. Typically the individual that orders the wine will do the tasting. My HR VP placed our food and wine order and I requested to do the tasting. I placed my hand out to take the cork while multi-tasking in conversation, not realizing the bottle had not been opened. Once it was, he placed it in front of my HR VP who looked at both of us perplexed, as I had just stated I was going to do the tasting. The reply received was a curt "I am following wine tasting protocol" and a shift in body language that I noted verbally. From that point on he was passive aggressive and purposely avoided addressing certain individuals at the table, to include placing dessert menus at empty seats versus in front of those that were seated. Our table had to ask other servers to assist us during our meal and dessert. So when the bill came, I followed tipping etiquette/protocol, the tip was commensurate of the service received along with notes on the back of the receipt. I left the bill in the folder and our party left. As we were leaving, It became apparent why Timothy was not attentive as he was at the hostess stand and literally turned to face the wall rather than bid us a good night. I realized the 7% tip was substantial given the less than mediocre and immature...