2019
F re d e r i c k
ELEVATED COMFORT FOOD
Vintage Lindsey Hamilton, General Manager & Stephanie Wilson, Executive Chef The seasonal, from-scratch menu offered at Vintage in downtown New Market is a labor of love from Executive Chef Stephanie Wilson, who strives to serve delicious food with a Southern, down-home influence sourced from local farms and inspired by Wilson’s own family’s cooking. Start your meal at the restaurant’s comfortable, casual yet chic dining room with one of Wilson’s inventive starters, such as the Vintage Pickle Jar, filled with a variety of sweet pickled vegetables; Deviled Eggs topped with pickled peppers and paprika; or Onion Rings made with sweet Georgia Vidalia onions and coated in a Rice Krispies batter.
Salads include the Strawberry Wedge, with iceberg lettuce, strawberries and strawberry compote, bacon, bleu cheese, and crushed saltines; and The Power Bowl, with black beans, rice, avocado, tomato, cucumber, charred corn relish and Chimichurri vinaigrette. Take a bite of one of Chef Stephanie’s signature dishes for your main course, such as Chicken and Waffles with crispy Frosted Flake batter, hushpuppy waffles, honey butter and pickled berries; or Shrimp and Grits, featuring Tiger Shrimp, stone-ground goat cheese grits and Andouille broth. General Manager Lindsey Hamilton says she and the staff at Vintage hope the restaurant and bar is the type of place where guests feel comfortable enjoying an after-work drink or a fancy date night. In addition to its large dining room, Vintage can accommodate private parties with eight to 170 guests, including rehearsal dinners, weddings, birthdays, corporate events and more.
8 West Main St., New Market • 301-882-7674 • vintage-eats.com 38
