Regalis X Michael and Bryan Voltaggio

Few culinary families can boast the chops of Chefs Michael and Bryan Voltaggio.

Co-owners of multiple restaurants in the Maryland/DC region, including Voltaggio Brothers Steak House, STRFSH, and Estuary, Michael and Bryan Voltaggio have also both starred on Bravo’s Emmy award-winning show, Top Chef. Michael won Season 6 while Bryan was runner up three separate times - in Season 6 of “Top Chef,” Season 5 of “Top Chef Masters,” and Season 17 “All Stars LA.”

After working under the renowned Charlie Palmer in Dry Creek Kitchen in Healdsburg, CA, where he received a Michelin star for his work, Michael Voltaggio moved to LA in 2009 to serve a tenure as Chef de Cuisine in Jose Andres’ Bazaar. He went on to star in and win Season 6 of Top Chef and then opened his first restaurant, Ink., quickly building a name for himself and receiving top awards from industry heavyweights, including Food and Wine Magazine’s Best New Chef Award.

Following his schooling at the Culinary Institute of America, Bryan Voltaggio cooked at Aureole in NYC, where he met his mentor, Chef Charlie Palmer. Bryan has been recognized as a James Beard Foundation Award finalist and is the Executive Chef and owner of two restaurants in Maryland, VOLT and Family Meal (in addition to the three restaurants he owns with his brother). Bryan penned his cookbook, Home: Recipes to Cook with Family and Friends, and co-authored VOLT.Ink with his brother Michael.

Recreate Michael and Bryan's recipes with their favorite Regalis ingredients.

Miyazaki A5 Wagyu Striploin

Like wine, Japanese Wagyu evokes refreshingly distinct terroir from one region to another. This award-winning selection is sourced directly from the Miyachiku Cooperative in Miyazaki prefecture, Japan.

There are four hundred farmers raising cattle throughout the prefecture, with a stunningly low farmer to cow ratio, ensuring that every animal receives the attention and respect required to raise the world's finest Wagyu. Mostly fed wheat and corn, meat from the region's finest Miyazakigyu cattle are known for their bright red color, soft texture, and density of flavor.

To make the most of your Wagyu, we encourage a hard sear on high heat, or paper-thin slices warmed with a blowtorch. Packing enough flavor on its own to vividly saturate a palate, we recommend simple, elegant accompaniments that keep the Wagyu in its proper spotlight.

Available in portions of 16- 17 oz, 17 - 18 oz, 18 - 19 oz, 12lb full strip, or as a 5lb bundle of 5 individual 18oz steaks. All Wagyu is delivered frozen.

from $155.00

Miyazaki A5 Wagyu Ribeye

Beef of this caliber is stunningly satiating. With this Ribeye cut, we recommend either pan-searing on very high heat, or slicing paper-thin and warming with a blowtorch.

Available in portions of 16- 17 oz, 4lb “big boys”, 12lb full ribeye. All Wagyu is delivered frozen.

from $155.00

Hanega Fig Vinegar

Even among fine Korean vinegars, Fig is a particularly rare variety. With pronounced sweetness and mouth puckering fruit tannins, this is a wonderful sipping vinegar that can also beautifully elevate meat and poultry dishes.

Hanega is one of Korea's elite makers of artisan vinegars, highlighting fruits, vegetables, and herbs that are often underappreciated but always deliver incredibly complex and distinct finished products.

Ganghwado, South Korea

350ml

$42.00

Loading More