A dining venture unfolds within the walls of a former chapel in Frederick, a setting that immediately establishes a unique sense of place. Wye Oak Tavern resides inside the historic Visitation Hotel, and the dining room retains striking elements of its past life. An organ overlooks the main floor, and the bar stands where an altar once did, flanked by angel statues. This distinct environment, with original stained glass and design touches that recall the building’s history as a Catholic school, provides a memorable backdrop for a kitchen focused on reimagining Mid-Atlantic cooking. The culinary direction channels a creative and playful spirit, presenting a modern interpretation of American tavern fare. Rather than simply recreating classics, the restaurant has built a reputation on inventive dishes that are both familiar in concept and surprising in execution. This philosophy results in a bill of fare that thoughtfully connects regional heritage with contemporary technique, offering a perspective that feels both nostalgic and new. The selections showcase local seafood, game, and dry-aged steaks, grounded in the flavors of the area. Dishes that have come to define the restaurant illustrate this creative mindset. Appetizers might feature a smoked beet pastrami served with a savory funnel cake or a chicken liver pâté cleverly presented in the shape of a drumstick. The kitchen is also known for its handling of prime rib accompanied by a distinctive tiger sauce and for its crisped rockfish served in a tomato-fennel broth with perfectly textured hush puppies. Even desserts can carry a historical nod, with offerings like an updated apple dumpling that pays tribute to a dish occasionally served when the building was a school. At Wye Oak Tavern, the past is not just preserved in the architecture but is actively woven into the culinary narrative.