Wye Oak Tavern
Restaurant · Frederick ·
Steakhouse in former church with stained glass, cocktails, and burgers
Steakhouse in former church with stained glass, cocktails, and burgers
"Frederick natives Bryan and Michael Voltaggio of Top Chef fame recently opened their latest restaurant just a few streets from their boyhood home. Wye Oak Tavern is an homage to classic mid-Atlantic fare, but of course, with that signature Voltaggio twist. Coddies — a traditional salt cod fritter eaten with saltine crackers and yellow mustard — gets an upgrade with whipped brandade in a tempura batter, while Surryano ham is presented alongside pimento cheese pressed into a Swiss cheese mold. The burger is also absolutely to die for, as are the restaurant’s selection of martinis." - Lulu Chang
"Celebrity chef brothers Bryan and Michael Voltaggio debuted their first joint restaurant in their hometown within the new 65-room Visitation Hotel Frederick. Weeks-old Wye Oak Tavern, named after a Maryland white oak tree that was one of the oldest in the country, centers around mid-Atlantic flavors and ingredients like pastas, seafood, local game, and steakhouse fare. The hotel and restaurant’s design by OTJ Architects nod to its history as a former convent and Catholic school. The Voltaggio brothers run the hotel’s modern tavern and steakhouse, Acorn Provisions (a grab-and-go cafe), and event catering operations. Wye Oak Tavern itself sits within a former chapel, framed with plenty of stained glass and a decades-old church organ on the balcony." - Tierney Plumb, Emily Venezky
"Set in the former chapel of the Visitation Hotel Frederick, a converted convent and Catholic school just blocks from the brothers' childhood home, this sibling-run restaurant marks a homecoming: “This is our first project together since we were teenagers in our hometown,” says Bryan Voltaggio, and he adds, “It’s phenomenal to bring our experiences, our travels, and everything we’ve done over the last 30 years to share with our childhood friends and neighbors.” The menu—described as technically impressive yet inviting—includes a Savory Pumpkin Pie that is “exactly what it sounds like — a homemade pie crust filled with roasted honeynut squash, then topped with whipped ricotta (in place of whipped cream), and pumpkin seed pesto.” Steak tartare is “fresh ground at the start of each service,” served alongside a potato hashbrown and horseradish bavaroise. The brothers dug into customer feedback to shape offerings: “We’ve dug into what people have said when they’ve eaten at our restaurants, and wanted to emphasize dishes that really resonate with our diners while still allowing us to have fun and be surprising,” says Michael Voltaggio. Shareable plates carry their signature twists—Cold Fried Chicken Liver Pate avoids the usual jar or schmear and instead uses newly purchased molds shaped like chicken drumsticks that get filled with chicken liver pate, then breaded and fried; Michael notes, “It’s one of those dishes where you laugh when you say it out loud.” Waffles come from a local sourdough baker and may resemble fried chicken and waffles but are intentionally deceptive. A reimagined take on mid-Atlantic coddies uses whipped brandade molded on a popsicle stick, breaded in a light tempura batter with saltines to keep that classic profile; Bryan Voltaggio explains it’s served with a giardiniera that has “a lot of turmeric and mustard seed to preserve that mustard flavor,” and a tartare sauce made with cauliflower instead of mayo that includes dill, cracked pepper, parsley, capers, and cornichon. The Surryano Ham features Virginian Surryano ham paired with a pimento cheese carefully pressed into a Swiss cheese mold so diners can “take some of that cheese, some of that ham, and make yourself a little ham and cheese sandwich with tavern rolls,” Bryan says. The menu balances playful inventions with comforting, carefully curated proteins—“We have a great hamburger with dry-aged beef, alongside locally sourced cuts of beef, pork, and chicken,” Bryan notes—while a cocktail program spotlights classics and the siblings’ own tequila brand, Marcado 28 (the restaurant is the first of their spots to feature it). Bryan highlights their approach to cocktails: “We’re really leaning into classics and building up from that, so for example, we have five different takes on martinis,” and the Mirepoix cocktail is called out for its uniqueness, featuring carrot-infused Ketel One Vodka, Plymouth Navy Strength Gin, Espelette pepper, celery bitters, vermouth, and a house-pickled red pearl cocktail onion. Michael reflects on growth and community: “We’re grown-ups now, and in some ways, so is Frederick,” and he adds, nostalgically, “It’s just crazy to think that a few decades ago, we were walking up and down these same streets with a skateboard and a beer in our backpack.”" - Lulu Chang
"Run by brothers Bryan and Michael Voltaggio as part of the new Visitation Hotel Frederick, this first joint restaurant from the Top Chef alumni is a modern tavern focused on mid-Atlantic flavors and ingredients—pastas, seafood, local game, and steakhouse fare—sited within a former chapel that retains stained glass and a decades-old church organ on the balcony; the hotel is a 65-room boutique property whose design by OTJ Architects nods to its history as a convent and Catholic school, and the Voltaggio brothers will also oversee the hotel’s steakhouse, grab-and-go cafe, and event catering." - Emily Venezky
"The hotel’s centerpiece restaurant occupies two dramatic floors beneath soaring ceilings, with stained glass windows, a decades-old church organ on the balcony and an expansive, always-busy bar at its heart. Designed by hometown chefs Bryan and Michael Voltaggio in their first local collaboration, the menu spotlights Mid-Atlantic flavors and a lauded beverage program: signature cocktails and an extensive martini selection shine alongside food highlights such as Cold Fried Chicken Liver Pate, a Maryland Crabcake and indulgent beef-fat fries. The theatrical dining room and robust bar program make it a major draw for both guests and locals."
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