Eater DC recently released its February edition of the “Hottest New Restaurants Around DC” and three Maryland restaurants have been included, two of which are right here in Montgomery County.
Wye Oak Tavern (211 E. Church St. Frederick, MD): Described as “a fitting addition to Frederick’s rightly renowned gourmet landscape” Wye Oak is helmed by acclaimed celebrity Executive Chefs Bryan and Michael Voltaggio.
Bryan Voltaggio has made his mark at restaurants across the nation, including STRFSH in Santa Monica, California, Estuary in Washington, D.C., and the cherished local establishments VOLT and Thacher & Rye in Frederick. In addition to his restaurant endeavors, he has participated in several Bravo Network competitions, including Top Chef, Top Chef Masters, and Top Chef: All-Stars L.A., as well as Guy Fieri’s Tournament of Champions on Food Network, consistently earning accolades for his culinary creations. Furthermore, Bryan served as a coach on Discovery Channel’s Battle of the Brothers, where he competed against his brother Michael, solidifying his reputation as one of the country’s leading culinary experts. Visit their website here.
Elena James (8551 Connecticut Ave. Chevy Chase, MD): Created by Colin McClimans and Danilo Simic, the founders of D.C.’s New American restaurant Nina May, Elena James is a new all-day concept featuring seasonal, locally-sourced ingredients for breakfast, lunch, and dinner.
The 5,000-square-foot space includes a café offering breakfast and lunch counter service, as well as a dining area with a bar and open kitchen serving American-inspired dishes and cocktails for dinner. Menu highlights include cacio e pepe, flank steak, and pan-roasted trout. Visit their website here.
Silver and Sons Barbecue (5362 Westbard Ave. Bethesda, MD): Jarrad Silver is the chef and owner of Silver and Sons BBQ, a Maryland-based Mediterranean-style barbecue concept founded in 2020. In 2022, Silver launched a Silver and Sons food truck expanding his offerings around the area. Prior to founding Silver and Sons BBQ, Silver worked as the executive chef for Neighborhood Restaurant Group, running the kitchen at concepts Birch and Barley and ChurchKey. Silver also served as executive chef for Mike Isabella Concepts helping open eight restaurants over seven years. Silver is a native of Montgomery County, Maryland and learned to cook at a young age from his father and grandmother.
Silver’s take on barbecue is heavily influenced by his Jewish upbringing and professional training in the kitchens of local Mediterranean restaurants. The menu consists of main dishes like short rib pastrami, brined for seven days, and pulled lamb shoulder with garlic-ginger crust. And he doesn’t skip traditional barbecue items, with baby back beef ribs and Freebird Amish chicken. While barbecue is the star of the show, the menu also leans heavily on seasonal vegetables, with sides on the lighter side using fresh juices, spices, and herbs to balance out the richness of the proteins. Visit their website here.
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