The Voltaggio Brothers Introduce Whimsical Tavern Meals in a Former Frederick Chapel

The Voltaggio brothers have come residence. Three a long time in the past, Bryan and Michael Voltaggio had been a few excessive schoolers, simply starting their culinary careers within the kitchen of an area resort. And now, after James Beard accolades, Prime Chef appearances (and wins), and round a dozen eating places, the duo is able to begin a brand new chapter at Wye Oak Tavern, the on-site restaurant of Visitation Resort Frederick, a former convent and Catholic college simply blocks from their childhood residence.

“That is our first mission collectively since we had been youngsters in our hometown,” says Bryan Voltaggio. Whereas they’re frequent collaborators on different tasks (just like the just lately up to date Voltaggio Brothers Steak Home on the MGM Nationwide Harbor), this endeavor is particular. “It’s phenomenal to deliver our experiences, our travels, and all the pieces we’ve finished over the past 30 years to share with our childhood associates and neighbors,” he provides.

These three a long time have culminated within the former chapel’s whimsical menu that’s without delay technically spectacular and deliciously inviting. For instance, a Savory Pumpkin Pie is strictly what it appears like — a home made pie crust full of roasted honeynut squash, then topped with whipped ricotta (in palace of whipped cream), and pumpkin seed pesto. Steak tartare is recent floor at the beginning of every service, then served alongside a potato hashbrown and horseradish bavaroise.

Nicolas Castro

Nicolas Castro

The menu represents a compilation of what prospects have requested for over time.

“We’ve dug into what folks have stated after they’ve eaten at our eating places, and needed to emphasise dishes that basically resonate with our diners whereas nonetheless permitting us to have enjoyable and be stunning,” says Michael Voltaggio.

As such, whilst you’ll discover seemingly normal fare on the menu, relaxation assured that it’ll have “that Volt factor we do,” particularly within the shareable part of the menu. Take their model of hen liver pate, which neither brother needed to serve in a jar or as a schmear on a plate. As a substitute, they’re serving Chilly Fried Hen Liver Pate. “It’s a type of dishes the place you giggle once you say it out loud,” says Michael Voltaggio. Newly bought molds formed like hen drumsticks get full of their hen liver pate, which then will get breaded and fried. Waffles hail from an area sourdough baker, he provides. The ensuing dish could carefully resemble fried hen and waffles, however in fact, appears will be deceiving.

Nicolas Castro

Equally, coddies — a standard mid-Atlantic salt cod fritter historically eaten with saltine crackers and yellow mustard — will get a critical makeover at Wye Oak Tavern. “We took whipped brandade and molded it on a popsicle stick then breaded in a lightweight tempura batter with saltines to maintain that traditional profile,” Bryan Voltaggio explains. It’s served with a giardiniera that has “a variety of turmeric and mustard seed to protect that mustard taste,” he says. Their tartare sauce, uniquely made with cauliflower as an alternative of mayo, calls for traditional components like dill, cracked pepper, parsley, capers, and cornichon.

Nicolas Castro

The Surryano Ham, that includes Virginian Surryano ham, is served alongside a pimento cheese that’s rigorously pressed right into a Swiss cheese mildew. “You possibly can take a few of that cheese, a few of that ham, and make your self somewhat ham and cheese sandwich with tavern rolls,” Bryan Voltaggio says.

“We consider Wye Oak not as a departure from what we’ve finished previously, however actually a continuation and maturation of our craft,” Michael Voltaggio notes. As such, the brothers aren’t shying away from serving easier meals alongside a few of their extra daring innovations. “We’ve got an excellent hamburger with dry-aged beef, alongside regionally sourced cuts of beef, pork, and hen,” Bryan Voltaggio says. “We’ve taken a variety of care to curate all the pieces that we placed on the menu,” he provides.

The brothers are additionally operating an all-day cafe, referred to as Acorn, on the new Frederick resort. The meals menu consists of traditional chocolate croissants or bacon, egg, and cheese sandwiches, but in addition enjoyable takes on easy breakfast and lunch dishes, like a praline doughnut, pecan ginger cookies, and even a beet Reuben sandwich.

Nicolas Castro

Even the total restaurant’s cocktail program showcases that cautious curation, with Wye Oak changing into the primary of the sibling’s spots to function the Voltaggio’s tequila model, Marcado 28. However drinks are not at all tequila-centric. “We’re actually leaning into classics and build up from that, so for instance, we now have 5 totally different takes on martinis,” Bryan notes. The Mirepoix is very distinctive, that includes carrot-infused Ketel One Vodka, Plymouth Navy Energy Gin, Espelette pepper, some celery bitters, vermouth, and a house-pickled purple pearl cocktail onion.

“We’re grown-ups now, and in some methods, so is Frederick,” says Michael Voltaggio. “Throughout the nation, we’re seeing folks spending extra time in suburbs reasonably than precise cities, and Frederick isn’t any totally different — once we opened Volt, we didn’t have half the variety of native suppliers or distillers or brewers that we now have right now, and that evolution is what has made this doable.”

And with this new alternative in a brand new restaurant in a brand new resort, the Voltaggios really feel as if they’ve a whole world of potentialities. “It’s simply loopy to assume that just a few a long time in the past, we had been strolling up and down these similar streets with a skateboard and a beer in our backpack,” he reminisces. “At this level, it’s not about what number of awards we will win — it’s simply getting again to having a restaurant the place you may cook dinner nice meals for nice folks in a neighborhood.”