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"Prime ingredients, skilled preparation, refined service and affordable prices
should put Voltaire on everyone's 'A' dining list." Food Editor, Food & Lifestyle Magazine.
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the great philosopher might have said, "If Voltaire did not exist,
it would be necessary to invent it." A talent for invention is
a hallmark of Voltaire's Executive Chef David Antonelli, who learned
his trade at several major restaurants in New York City, then studied
under the tutelage of his uncle here in Arizona.
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| A Unique Expression of French Dining |
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Chef David, along with his wife Lydia and father Martin, preside over one of the Valley's
most intimate and rewarding dining experiences. Food writers and discriminating diners alike
have come to appreciate Voltaire's unique expressions of the great French dining traditions.
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tradition is upheld in the kitchen by Chef David's lovingly conceived
and exquisitely presented dishes. Entrees include Duck, Sweetbreads,
Rack of Lamb, Steaks, Veal and Chicken. Seafood is a particular specialty,
like the signature Sandab Sautée in Lemon Butter with White
Grapes or the delightfully flavorful Dover Sole - presented
on Monday evenings throughout the year.
Dining at Voltaire is like stepping back in time where everything is as it used to be: warm,
comfortable, charming and quiet. Celebrate any day at the special place in Scottsdale. Voltaire. |
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| Click here to read
about the exciting benefits and features of becoming an exclusive Voltaire preferred
diner. |
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“
Thank you so much for another truly lovely evening. Your personal attention and kindness is always appreciated. It was a Special Day. ”
C.A. Scottsdale, AZ |
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