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. Chef David, along with his 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 expression of the great French dining tradition. That tradition is upheld in the kitchen by Chef David's lovingly conceived and exquisitely presented dishes. 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 - and fresh Walleye, when available. In the warm and comfortable dining room, the French tradition of leisurely dining and courtly service prevails.