Cuisine Type: Modern Greek: Organic, Local, Fresh
Most popular offering: Spanakopita, kebabs, souvlaki
Delivery / Take-out Available: Yes
Alcohol: Full bar
Number of Tables: 25?50
Outdoor Seating: Yes
Parking: Parking lot
Handicap Accessible: Yes
Pro Tip: Making reservations in advance is very helpful.
Do you use any family recipes at your restaurant? Whose family do they belong to (the chef, the owner, or someone else)?
When we first entered the space that was to become Volta, we knew instantly what type of restaurant wanted to emerge?seasonal, soulful, natural, exquisite, and casual fine dining. Living art expressed through an ever-changing organic Mediterranean-inspired menu with strong Greek influences. The latter was infused into our concept because Volta carries an extension of /[my/] heritage, an imprint of having been born in Greece and raised very traditionally. We wanted to find an authentic way to share some of these same core values around food, celebration, and hospitality with all our guests. Having daily menus is like cooking from scratch in a home kitchen. We work only with ingredients full of freshness and purity, mostly organic, local, and non-GMO. Our regional and classic Greek specialties have become favorites?healthy dishes full of zest and flavors. The fact that Crete has now surpassed Japan as the place in the world with the highest longevity doesn?t surprise us.
For Volta, from the very beginning, it has been all about bringing this way of wholesome living and eating to Boulder, real food from the earth and sea made with love and care. Like in Crete, our sourcing is bound to nature?the organic farmer and rancher, the sustainable fisherman and forager; these are our true friends and partners. Today, the popular culture calls this way of eating "paleo;" we call it ?Mediterranean goodness.? And it?s our standard of keeping it real?as close to nature as possible.
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The true rewards of running Volta are the happy faces of guests who leave satisfied, who express gratitude for the experience and return again and again for more amazing and delicious Mediterranean food and beverages full of goodness. What makes this journey most fulfilling is the community we are building here at Volta. Every guest is an opportunity to make a new friend, and we genuinely like every one of our friends.
In 1995, Twisted Pine Brewing Company began as something more of a grove than a forest, with brewer Gordon King crafting just a trio of beers in equipment purchased from New Belgium. Come 1996, the company fell into the hands of current owner Bob Baile, who merged the nascent brewery with his own project, Peak to Peak Brewing Company, and began bolstering the lineup with inventive stouts, ales, and porters. Since then, Twisted Pine has maintained a high standard of quality even in the face of its expanding scale, as evidenced by the gold medals garnered at the Great American Beer Festival for its American Amber Ale and Oak Whiskey Red. They credit their love for experimentation and strong community involvement as the driving force behind crafting beers that surprise and delight their loyal customers.
Today, locals and visitors mingle in the tap room, where the beer menu offers seasonal specials such as the Ghost Face Killah, infused with the 1.1 million Scovilles of the Bhut Jolokia pepper, and rated by Bon Appétit as one of the top ten weirdest beers in America. And to pair with the beer and drawers of otherwise useless silverware, the food menu features hearty pizzas, sandwiches, and salads.
Roundhouse Distilleries is the answer for spirit connoisseurs who are looking for a refreshing alternative to quality products produced by behemoth, faceless conglomerates. Expanding product line from the original award winning gin to Corretto coffee liqueur, Imperial Barrel Aged Gin and soon to be released Tatonka Agave
For the instructors at Boulder Swing Dance, their passion fuels their career. Each of them is a professional dancer, and many of them have collected awards in competitions. They funnel all their experience and enthusiasm into each dance lesson, always shaking to spread their passion for the art form. They start small, breaking down complex lindy hop, charleston, balboa, and swing moves into simple steps and rhythm patterns that single students and couples of all abilities can retain and perform. As their students progress, instructors incorporate more than just steps, encouraging students to break out of their shells and express their own playfulness and musicality by customizing each step. Students can also practice their new moves at weekly dance parties, where they can boogie down and perform high-energy swivels in a judgment-free environment.
When pressed for his motivations behind HBurgerCo, managing partner Pete Pflum told a reporter from Dining Out, "It's my favorite meal from childhood," before adding that the burger is "accepted as a meal unto itself—especially when you're using the best meat, baked goods, and fixings." Housed in a sleek but familiar space designed by Robin Smith Designs, the head chef conjures inventive burgers, while soda jerks also harness the combined power of local spirits and liquid nitrogen to craft inventive cocktails and milk shakes. Patties hand-formed from locally-sourced Angus beef, lamb, turkey, veggies, and buffalo arrive at tables crowned with eclectic toppings including fried eggs and asian slaw, complimented by a create-your-own-salad menu. Draft brews pour into glasses cooled with liquid nitrogen, which prevents libations from getting warm and snowmen from getting bartending gigs.