Opa! Volta Taverna Looks Back on 13 Years in Oxford

Volta Taverna opened its doors in 2005 and recently celebrated 13 years of success. Photo courtesy of Volta Taverna.

By Talbert Toole
Lifestyles Editor
talbert.toole@hottytoddy.com

Volta Taverna— a Greek cuisine with a southern twist restaurant— celebrated its 13th Bat Mitzvah recently.

The restaurant originally opened its doors in 2005 under the ownership of Randy Yates, owner of Ajax Diner. After surpassing two successful years of ownership, Yates passed the keys and responsibilities over to Brooke Krizbai.

“I am so excited that Oxford has embraced Volta and made it such a fun and popular place to dine,” Krizbai said.

The success of the restaurant sprouts from its hard working staff members, she said, many of whom have been with the restaurant for over five years. Krizbai said she is very fortunate to have such a talented and dedicated team behind her, especially now that she has Track 61—Italian-inspired, New York City-styled restaurant—and the Sinatra Coffee Lounge underneath her belt.

Volta has not only offered LOU residents and visitors a place to gather over its hummus and pimento cheese dip platter along with a refreshing margarita, but it has also been a networking community for Krizbai, as well.

She said she the restaurant allowed her to meet a variety of people and has opened doors she never knew existed.

Krizbai originally worked in the financial sector after receiving her bachelors from Ole Miss. However, the corporate lifestyle was not where she would eventually call home.

“I never thought I would end up owning my own restaurant,” she said. “I certainly never expected to open more than one. It’s funny how life doesn’t care about your plans.”

Over the past 13 years, it can be said Volta has become a true Oxford staple in the realm of dining. Krizbai said she tries not to change the menu too drastically in order not to remove any patron’s favorite item, such as the delicious Hotty Toddy Balls—fried garlic mashed potatoes, mozzarella cheese, and bacon, coated in an egg wash and dipped in ranch-seasoned flour.

Volta Taverna offers half priced margaritas Mondays, Thursdays and Saturdays.


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