When envisioning our restaurant, the team at Visitation Hotel knew we’d need to craft something truly special; a welcoming space where guests and locals alike could enjoy locally sourced cuisine, inspired cocktails, and a relaxed, welcoming atmosphere.The result is Wye Oak Tavern.A fitting addition to Frederick’s rightly renowned gourmet landscape, Wye Oak (helmed by acclaimed celebrity Executive Chef Bryan Voltaggio) is a distinctive locavore restaurant where the ever-evolving menu is inspired by the season, landscape and bounty of the region. Timeless favorites share space with surprising plates, and curated cuisines of undeniable excellence. Each course is served within warm elegant surroundings that encourage community and goodwill.
Chef Bryan Voltaggio found inspiration in a former Frederick car dealership showroom and transformed it into an open, airy space, with a long counter fronting an open kitchen serving modern American casual meals. Showroom serves Brunch seven days a week from 8am until 4pm and Dinner until 9pm Sunday through Thursday and 9pm Friday & Saturday. Adult beverages include boozy milkshakes, craft beers, wine, & signature cocktails. Signature dishes include Fried Chicken with Buttermilk Biscuits, Meatloaf, Chicken & Waffles, and Duck Fat Fried Potatoes.
Fondé en 2001, The Tasting Room, un restaurant et bar à vin, s'est forgé la réputation d'être un incontournable dans la région de Frederick quand il s'agit de cuisine moderne américaine. En combinant l'essence de Frederick et le style moderne de New York, The Tasting Room propose une expérience inoubliable. Situé au cœur du quartier historique de Frederick, The Tasting Room capte l'énergie de Market Street grâce à ses grandes baies vitrées et une vue panoramique de 180 degrés. Des ingrédients locaux frais et une cohérence assurée ont servi à maintenir l'énorme succès de cet établissement signé Michael Tauraso.
Originally known as the Johnson-Wolfe Farm, the Comus Inn today is a historic 1860s farmhouse situated on just over five acres of the Maryland Agricultural Reserve, three miles and a world away from the bustling I-270 travel corridor. A farm-centric American tavern; a family-friendly beer and wine garden; and unimpeded views of Sugarloaf Mountain, welcome travelers and neighbors alike to enjoy delicious food, top-notch drinks, and good company year-round.
Manalu est un nouveau restaurant italien authentique dirigé par le chef et propriétaire Marco Pontecorvo Le nom vient de la combinaison des noms des trois membres de sa famille. MA pour Marco, NA pour Naomi, sa fille, et LU pour Lucia, son épouse. L'objectif de Manalu est d'apporter le goût de l'Italie avec une touche napolitaine dans la ville, en servant une cuisine italienne authentique et l'originale pizza « Napoletana » cuite dans un four en briques. L'ambiance est très confortable et chaleureuse, idéale pour la famille et les amis. Manalu dispose également d'un bar complet et propose des Happy Hours du lundi au vendredi de 16 heures à 19 heures. Les Happy Hours comprennent également un menu accompagné de délicieux amuse-bouches.
Opening * March 6• Thursdays • 5:00 to 8:30 p.m. (Last reservation 7:00pm)Welcome to 200 Monroe, a unique restaurant delivering capstone-learning experiences for Hospitality, Culinary and Tourism Institute (HCTI) students at Frederick Community College. Join us for a high-quality dining experience as our students, under the guidance of our Executive Chef and Maître d’ instructors, showcase their hospitality and culinary skills in our open-kitchen restaurant setting. Our exclusive 3-course dinner menu offers your choice of selections including starter, entrée, dessert, and beverage, for an all-inclusive price between $40 - $48. Open during restaurant hours, our all-new bakery counter also offers fresh baked goods made by our Baking & Pastry Arts students for purchase.We are located at 200 Monroe Ave in Frederick, MD. Please note, we can only accept credit card payments and are unable to accommodate food allergy requests. *Closed 3/27, 4/3.Visit frederick.edu/HCTI
