Chef Bryan Voltaggio welcomes guests to his new restaurant, Thacher & Rye. Photo: Deb Lindsey
Ravioli with goat cheese and delicata squash. Photo: Deb Lindsey
A courtyard offers outdoor dining. Photo: Brennen Sadowski
Chef Bryan Voltaggio welcomes guests to his new restaurant, Thacher & Rye. Photo: Deb Lindsey
Ravioli with goat cheese and delicata squash. Photo: Deb Lindsey
A courtyard offers outdoor dining. Photo: Brennen Sadowski

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Frederick’s “Top Chef” celebrates regional bounty

Bryan Voltaggio began a new chapter in his hometown. Last fall, the former “Top Chef” star shuttered 12-year-old Volt, transforming its 19th-century brownstone location into Thacher & Rye. Focusing on Mid-Atlantic cuisine made with local ingredients, the menu tempts diners with Chesapeake oysters, house-made pastas—including ravioli with goat cheese and delicata squash—and comfort foods with a spin. Think chicken and dumplings with gnudi and hedgehog mushrooms. A courtyard offers outdoor dining. 228 N. Market Street; 240-332-3186. thacherandrye.com