Why Wye Oak Tavern made the SteakMap list Wye Oak dry-ages a Black Angus ribeye for 45 days and names the farm it came from: Roseda, a Black Angus operation in Monkton, about an hour east. In a state where most good kitchens point at the water, that is a deliberate decision to be a beef restaurant instead. Forty-five days Read more...
