Volterra is worth hiring a babysitter and putting on your good perfume. But don't wear anything tight, because if you have the time and the money you should go all out with starter, main, dessert (and salad! and bread! and wine!). The most serious foodies are pleasantly surprised by the lamb shank and the wild boar mains. I have also enjoyed the bishop's hat pasta in cream sauce, as well as the beet salad. The plain old steaks are good, but not special enough to justify choosing them over the more interesting dishes. When I have been there, it has been busy and full without seeming like a mob scene. You will find Volterra in the Ballard space that Burk's cajun restaurant used to fill.
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