Bryan Voltaggio has opened Range, a contemporary American restaurant with a focus on lesser-used cuts of meat, game, fowl, and seafood. Voltaggio hopes to introduce his guests to cuts that are rarely featured on standard restaurant menus. Alternative cuts such as shoulders, legs, and offal are some specialties on the menu. Featured menu items include slow braised Border Springs Farm lamb shanks and Bavette of Painted Hills Farm beef. The 14,000 square foot restaurant is located in the Chevy Chase Pavillion and offers diners a complete view of the kitchen and the opportunity to interact with the chefs. The cocktail program mirrors the kitchen’s approach through creating bitters, sodas, and cocktail mixers in house while the menu focuses on classic cocktails crafted with local, seasonal ingredients. Range also houses a gourmet retail shop and bakery.