Modern American

  • 82

Range, a spacious modern eatery helmed by chef Bryan Voltaggio in Friendship Heights, showcases New American fare cooked in open kitchens, as well as a bakery, raw bar and salumeria. Menu highlights include house pizza and pastas, fried chicken with skillet cornbread and bacon marmalade or grilled branzino. The buzzy bar pours international wines, craft beers and house cocktails like the Le Jardinier (gin, carrot, ginger, lemon, basil).

Range Range Range


  • Best Restaurants 2014 - TimeOut

Menu for Range

Dinner Menu


  • Scallops charred tomato, meyer lemon preserve, watercress
  • Smoked Beets tonnato, charred rosemary, pinenuts, bottarga
  • Octopus crisp chickpea, toasted yogurt, fennel conserva
  • Caesar Salad hearts of romaine, kale, oyster croutons, smoked scallop


  • Pappardelle shrimp bolognese, pepperone, parmesan
  • Lasagna lamb ragu, goat's milk cheese, pomodoro
  • Spaghetti meatballs, san marzano tomato, basil, smoked parmesan
  • Buckwheat Fusilli pork sausage, rapini, ricotta salata
  • Gnocchi egg yolk, smoked ham hock, parmesan, black pepper


  • Lobster buckwheat polenta, mascarpone, sauce fra diavolo
  • Pork Shank castelvetrano olive, cipollini onion, lacinato kale
  • Cod aromatic roasted carrot, cardamom, espresso, carrot tops
  • Chicken pinenut, onion agrodolce, gorgonzola dolce
  • Beef Short Rib smoked corn polenta, parsley gremolata, glazed parsnips
  • New York Strip Steak white beans, rapini, charred lemon, chile verde


  • Aromatic Baby Carrots espresso, cardamom
  • Broccoli Rabe anchovy, red chili flakes
  • Meatballs pomodoro, basil, parmesan
  • Smoked Polenta taleggio, olive oil

Tasting of the Menu

  • Haricot Verts has been cooked in frothing brown butter that has been kissed with hickory and seasoned with "our seasoning." egg custard is baked soft with browned parmesan cheese solids. brittle of toasted walnuts is broken to resemble crumbs. wine pairing: colli di lapio, fiano di avellino, romano clelia, campania, 2013
  • Smoked Beets over applewood then sliced thin. baby beets are roasted in olive oil of arbequina olives and charred rosemary. tonnato sauce is made with oil from dried fish flakes. pine nuts are toasted lightly and dressed with a beet stem vinaigrette. wine pairing: ottella, lugana, veneto, 2013
  • Cod lightly roasted in olive oil from mission valley, ca. the skin is removed and fried crisp with seasoning of nori seaweed. baby carrots are roasted in aromatic spices, then dressed with a puree made from their tops. soil is lightly baked with the essence of coffee beans and green cardamom. wine pairing: viberti, chardonnay, piedmont, 2012
  • Buckwheat Fusilli is tossed in a sauce made from rendered pork sausage, pork broth, and chili flake. broccoli rabe stems and florets are blanched and incorporated into the sauce. ricotta solata is shaved over top the pasta to finish. wine pairing: mastroberardino, lacryma christi del vesuvio, campania, 2013
  • Beef Short Rib is braised until tender and glazed with its natural cooking liquid. corn polenta is lightly smoked before being cooked smooth and finished with taleggio. gremolata is made from oil extracted from parsley with golden crisp garlic. honey and sherry vinegar is used to glaze parsnips that are poached until just tender. wine pairing: bisceglia, aglianico del vulture, gudarra, basilicata, 2009
  • Tiramisu mascarpone mousse infused with vanilla bean is layered atop espresso-madeira soaked italian sponge cake. a sorbet is made of valhrona 66% chocolate and cold processed coffee; and milk foam to garnish. wine pairing: maculan, torcolato, veneto, italy, 2010

5335 Wisconsin Avenue Northwest #201
Washington, DC 20015

Get Directions
  • Price Range: $$$
    Atmosphere: Modern, Refined, Trendy/Scene
  • Dress Code: Smart Casual
    Good For: Foodies, Groups, Special Occasion
  • Noise Level: Average
  • Wine Spirits: Full Bar
    Phone: (202) 803-8020
  • Private Dining Room: Yes