TO BE HONEST, A LITTLE CHILLY OUT HERE, BUT I’M STILL HAVING A GOOD TIME DOWN IN DOWNTOWN WIND
UP LIKE I TALKED ABOUT EARLIER.
THERE IS AN AMAZING FOOD SCENE
HERE IN DOWNTOWN WIND OUT
EARLIER, WE INTRODUCED YOU TO
JOE’S, AND NOW WE’RE GOING TO
INTRODUCE YOU TO ANOTHER PLACE.
IT’S A NEWER RESTAURANTS ABOUT
TWO YEARS OLD, BUT IT’S IN A
VERY HISTORIC BUILDING. AND
WHILE YOU CAN’T CAST A CHECK
THERE ANYMORE, YOU CAN CHECK OUT
THEIR AMAZING STEAK AND SEAFOOD
DISHES. WE’RE GOING TO DINE IN
THE D AT THE VAULT ON FIRST, AND
THAT’S RIGHT OVER THERE. WITH
AWARD WINNING STEAKS AND SOME
FANTASTIC FISH DISHES. BOLT ON
FIRST AND WIN. DAD IS A GREAT
CHOICE. IF YOU WANT TO GO OUT,
BELIEVES IN THE PHILOSOPHY IS
THE ANSWER IS YES. WHAT’S THE
QUESTION? IF SOMEBODY WANTS
SOMETHING, AND ISN’T OUR MENU,
WE WILL ABSOLUTELY MAKE IT FOR
HIM. TRY TO DO EVERYTHING WE CAN
TO SATISFY AND EXCEED THE
EXPECTATIONS OF THE GUESTS THAT
COMES IN HERE. CHRIS DOULAS
WORKED IN THE RESTAURANT
INDUSTRY FOR HIS ENTIRE CAREER,
RETIRED IN SEPTEMBER OF 2019 AND
WAS TOTALLY BORED. SO THIS
OPPORTUNITY CAME UP THIS
OPPORTUNITY BEING AN OPEN SPACE
AT THE OLD BANK BUILDING ON
FIRST STREET. WAS A FORMER BANK
CALLED NATIONAL BANK OF WIND UP
AND THEN BECAME NATIONAL BANK OF
LINEUP. TAYLOR BECAME CHARTER
NATIONAL BANK AND THEN A FEW
OTHER ENTITIES, AND THEN IT WAS
VACANT FOR FIVE YEARS. SO THEY
CALLED IT THE VOLT ON FIRST AND
OPENED IN APRIL OF 2021. WE HAVE
AN OLD VAULT DOOR IN THE FOYER
THERE WE HAVE THE OLD NIGHT
DEPOSIT BOXES BACK IN THE DAYS
WHEN PEOPLE PAID WITH CASH, THEY
WOULD DROP THEIR BANK BAG IN
OUTSIDE THE TELLERS WOULD OPEN
IT UP IN THE MORNING, AND THEN
YOU WOULD COME AND GET YOUR BANK
BAG AND DEPOSIT TICKET AT THE
TELLER WINDOWS, WHICH WERE RIGHT
OVER HERE. I USED TO ACTUALLY
USE THIS BANK WHEN I WAS IN
BUSINESS BEFORE AND THE FOOD IS
JUST AS RICH AS THE CONCEPT, SO
LET’S GET INTO THE MENU AND
WE’RE GOING TO START OFF WITH
ONE OF THEIR APPETIZERS. THIS IS
THEIR TIE BRUSSELS SPROUTS, SO
THEY FRY THE BRUSSELS SPROUTS
AND THEN THEY TOSS THEM IN A
PEANUT SAUCE. ENEMY PLOY SAUCE.
KIND OF GIVING IT A LITTLE BIT
OF HEAT AND SWEETNESS IS
FINISHED OFF WITH MICRO CILANTRO
AND PISTACHIOS. ANOTHER GREAT
WAY TO START OFF YOUR MEAL IS
WITH THEIR CALAMARI. THEY SAUTE
IT WITH BELL PEPPERS. THEY HAVE
RED ONIONS IN THERE AS WELL, AND
THEY FINISH IT OFF WITH A BEER
BLANC SAUCE. AND, OF COURSE,
SOME CAPERS AS WELL. NEXT WE
HAVE THE CAPRESE BRUSCHETTA, AND
IT’S EXACTLY AS IT SOUNDS. SO
YOU START OFF WITH A PIECE OF
BREAD. THEN YOU HAVE THIS CREAMY
BURRATA CHEESE, THEN TAPPED WITH
CONFIT TOMATOES, BASIL. WELL AND
IT’S DRIZZLED WITH OLIVE OIL AND
ISLAMIC VINEGAR. MOVING ON NOW
TO ENTREES. WE HAVE THEIR DOVER
MUNDANE. SO THIS IS A NICE LIGHT
WHITE FISH THAT THEY PAN SEAR
AND FINISH OFF IN THE OVEN IS
TOPPED WITH BROWN BUTTER ALMOND
SAUCE A LITTLE BIT OF LEMON AND
FINISHED OFF WITH MICRO CILANTRO
STICKING WITH THE SEAFOOD. WE
HAVE THEIR HALIBUT SITKA, SO
THIS IS COOKED VERY SIMILARLY,
THEY FIRST PAN, SEAR IT AND
FINISH IT OFF IN THE OVEN, AND
IT’S TOPPED WITH A DILL CREAM
SAUCE AND FRESH SCALLIONS. THIS
ALSO COMES WITH YOUR CHOICE OF
TWO SIDES. ANOTHER GREAT OPTION
FOR YOUR MAIN COURSE. IS THIS
CHICKEN AND RISOTTOS? THIS IS AN
AIRLINE CHICKEN BREAST HAS THAT
NICE, CRISPY SKIN ON TOP. AND
IT’S SERVED OVER A BED OF CREAMY
PARMESAN. CHEESY RISOTTO,
GRILLED ASPARAGUS, AND THEN IT’S
FINISHED OFF WITH A CHICKEN
CIDER ZHU NOW THIS PLACE IS
REALLY KNOWN FOR THEIR STEAKS,
AND THIS IS THEIR SIX OUNCE
FILET MIGNON. SO THIS IS COOKED
EXACTLY HOW YOU WANT IT IS USDA
PRIME GRADE BEEF. IT’S FINISHED
OFF WITH THE BORDELAISE SAUCE
AND COMES WITH YOUR CHOICE OF
TWO SIDES. AND FINALLY, WE HAVE
THIS SHOWSTOPPER THE TOMAHAWK
RIB EYE. THIS IS 35. A DAY DRY
AGED 28 OUNCES OF USDA PRIME
GRADE STEAK. IT’S COOKED EXACTLY
HOW YOU LIKE IT COMES WITH YOUR
CHOICE OF TWO SIDES AND CAN BE
TOPPED WITH THE BORDERLESS
SAUCE. NOW LUCKILY, THEY DON’T
KEEP THE SAME BANKING HOURS.
THEY ARE OPEN UNTIL NINE P.M.
MONDAY THROUGH FRIDAY AND ARE
OPEN UNTIL 10 P.M. ON THE
WEEKENDS AND AGAIN THEY’RE
LOCATED ON FIRST STREET RIGHT AT
THE INTERSECTION WITH MAPLE AND
DOWNTOWN WINDOW OR RIGHT ACROSS
THE STREET FROM ME. YOU CAN SEE
THEM RIGHT THERE JUST A LITTLE
WAYS AWAY FROM MIDDLE AVENUE.
AND TOUCHY. WHAT MADE ME THINK
OF YOU AS THAT. THE OWNER
MENTIONED THAT THEY CAN
ACCOMMODATE ANY ALLERGY AND
GLUTEN FREE. ALMOST EVERYTHING
ON THEIR MENU CAN ACTUALLY BE
MADE GLUTEN FREE. LISTEN