Thacher&Rye

We chose Thacher and Rye for our 10-year wedding anniversary dinner and reception and were so happy we didn’t want the night to end. Steve and the entire serving staff were attentive throughout dinner (no glass empty) and so funny during our service. Josh, Carter and the bartending staff handled our bar buyout with ease! And Caitlin (GM), Carter (events coordinator), and Chef Bradley were great to work with on the menu and logistics. We appreciate you making our evening special!

We came here for my husband’s birthday. Anna our server took very good care of us. The wine, beer and cocktail were crisp and refreshing. The spiced Gulf shrimp were plump and delicious. The cornbread was hot and had a nice crunch. The rigatoni was zesty and flavorful. Everyone enjoyed their entrees of striped bass, short ribs, and bistro steak. Each dish was beautifully presented and delicious. The desserts of chocolate and orange pudding and cheesecake brûlée were the perfect ending to our celebration.

Went here on our anniversary this weekend. They presented us with some champagne to help us celebrate. Just make sure to let them know in advance. I highly recommend getting reservations in advance. It is a very popular spot for dinner in Frederick. This is one the more high end as you get some spectatular dishes.. Get ready to relax and spend a couple hours to enjoy your meal. We almost went for the Tasting meal which was 5 courses. You can get wine pairing with your meal, but that is an additional cost. The couple next to us did the tasting and shared it which is recommended if you want to eat on the light side. We went with the regular menu as some of the dishes were not to my palet (not keen on Goat Cheese or Short Rib myself), you select your 3 courses and dessert if so interested. The food comes out at a leisurely pace so you can enjoy yourself. We did get some of their signature drinks which were great. Food wise, get ready to be blown away. I actually feel cheated on NOT getting the Short Ribs (more seafood than red meat guy). My wife allowed me a couple slices and I was taken back by the smokey and juicy cut. Now, my Halibut was still delcious, but damn that Short Rib. I could talk more, but still have a food coma from all of it.

We love coming here. The food tastes amazing and is very different from regular restaurants. My husband isn’t as much of a foodie, so he ordered the hamburger and it was delicious. We love sitting in the patio area on a bear, sunny day. It’s just gorgeous out there. They have coverings so the tables are shaded. Our waiter was very attentive and polite. The food is a little pricey, but if you love to try different foods, this is for you. We parked in a nearby parking garage as parking in the streets seems to always be full. The desserts are fabulous!

Did I hear angels sing? Was it the knee-buckling taste extravaganza with every bite that various reviews made it out to be? Sadly, no. While it was a good dinner, this does not rank among my top 10 restaurants, although price-wise it does make that list. This destination restaurant is under the ownership of one of my fave “Cheftestants” on “Top Chef.” Brian Voltaggio has now applied his brand to the fanciest restaurant in the quaint downtown of Frederick, MD. Thacher&Rye is located in a large 19th Century brownstone, with an adjoining parking lot. I’d made a reservation for 6pm on a Thursday evening. Street parking was scarce and finding their dedicated lot was a welcome alternative to circling multiple blocks. Stairs rise from street level to an imposing double door entrance leading into a split foyer. The hostess stand is on the left with the dining room entrance beyond it, and a bar to the right. The hostess led us into the large dining room-- empty except for 2 other couples--and sat us at a table in the rearmost corner of the restaurant. That was puzzling, why seat us next to the waiter station, given that there were multiple other options? My husband advised me to request another table if I was dissatisfied, but I declined. My reviews are always organic… I never alter or interfere with my experience. So there we were with one couple seated in the front window, one couple seated at a bench seat mid-restaurant, and us, seated at a two top at the far rear in the bay window overlooking what is now the parking lot. Fortunately, the blinds were closed to that view. Halfway through our meal a trio of men were seated, a sparse dinner crowd. Our server quickly brought the menus, with the beverages as a QR code. He was very professional, but almost robotic as he presented the various dishes in a monotone. For cocktails my husband ordered the “Yellow Cab,” a rye concoction topped with a float of cabernet. It was striking, with a sprig of rosemary. I had the tequila drink, “Bird’s the Word” a spicy margarita made with grapefruit, “pamplemousse,” served in a glass rimmed with tajin, and another attractive presentation. We both opted to go with the prix fixe menu for $110 p/p to sample more of what the famed chef had to offer. This menu had 3 small 1st courses, a tuna tartare, the fabled goat cheese ravioli, beef as the main dish, and a toffee cake dessert to end the meal. (Food photos posted) DEVILED EGG: delicate flavor, deliciously creamy HUCKLEBERRY OYSTER: large, meaty, juicy oyster perfection—but the caviar got lost in the brine GULF SHRIMP: single huge and slightly underdone shrimp accompanied by tasty horseradish aioli. Where were the shrimp chips? TUNA TARTARE: lacked acidity. The real star was the giant shaved potato chip to use as a scoop RAVIOLI: signature goat cheese pasta pocket missed the mark for me. Surprised to be served a subtle watery broth with sweet raisin floaters BEEF STRIP LOIN: arrived quite rare with a delicious sear. This dish was a winner for me— I was so absorbed that I did not notice my dining companion had received a smaller, medium rare portion STICKY TOFFEE CAKE: delicious caramel, sour green apple sorbet ROOM FOR IMPROVEMENT: a restaurant of this caliber should send a reminder message or text confirming the reservation the day of, and advising of the parking lot’s availability. Mishaps happen, and when our server dropped one of the tuna tartares on the way to our table, he abruptly exited and immediately returned with another to deliver both dishes to our table. That was fine, but then he scooped up the fallen tartare with his hands. Nobody came to clean the debris that remained on the carpet during the duration of our meal. A high-end restaurant should perhaps consider making another entrance into the kitchen for better traffic flow. Hearing the waiter call out “Corner” repeatedly was jarring. We were spending a few days in Frederick, and wanted to experience this restaurant for ourselves, but in the end it seems to be “famous for being famous.”