About Us

Wine was made for food and food was made for wine. Come enjoy the best of both with us at the Wine Kitchen.

The Wine Kitchen on the Creek is a restaurant where you can come for a great steak, seafood or vegetarian dish and enjoy all the fresh, seasonal ingredients that our area has to offer.  We are a modern chop house that is bright and airy, with a unique wine list and hand crafted cocktails.  All of the beef we serve is from Roseda Angus Beef Ranch outside of Baltimore.  We work with our local framers to find the highest quality and freshest ingredients to create a seasonally dynamic menu.

We adhere to the idea of “Eat, Drink, Simply” and apply it to what a modern chophouse should be. Our wine list over over 40 wines by the glass is organized in tasting flights that can be either paired with your meal, or enjoyed on their own.  We also offer an extensive whiskey tasting flight list. Our guiding philosophy is to offer truly great food and drink in its purest form, in a comfortable environment where each guest feels like they are in a friends kitchen.

General Manager – John McCain

John McCain began his hospitality career at the age of 18.  After graduating from The University of Oregon, John worked at King Estate Winery for five years.  After a brief West Coast traveling sabbatical John managed a restaurant in Oregon before coming back to the East Coast to be with family.  John has brought his unique insight and complete dedication to offering the highest caliber of hospitality to the Wine Kitchen on the Creek.  John’s extensive wine knowledge and ability to thrive in a busy restaurant is only outmatched by his ability to make each of our guests feel special when they visit us.  If not at the restaurant, John can most likely be found on a golf course somewhere.

Executive Chef – Jeff Beard

Born and raised in the great state of Maryland Jeff has traveled the world honing the culinary skills he displays every day at the Wine Kitchen on the Creek.  After graduating from culinary school Jeff spent time at kitchens  all over from, Holbeck Ghyll House in England to the Ritz Carlton in St. Thomas where he honed his kitchen skills.  Jeff was the executive sous chef of another Frederick stalwart, Firestone’s before joining us.  True skill and dedication to his craft is what Jeff brings to our restaurant on a daily basis.  He has a unique ability to take a freshly perfect ingredient and elevate it.  If you can ever pry Jeff out of the kitchen, a tree stand or a set of golf clubs are your best bets.


What People Have Thought About The Wine Kitchen

Washingtonian (July 2009)

The Needle: The Wine Kitchen Reviewed By Todd Kliman, Ann Limpert, Kate Nerenberg, Rina Rapuano It’s one thing to be clever; it’s another to be clever and delicious. The “chicken and waffles” at this wine-and-small-plates cafe is both. The poultry is a perfectly fried quail, flanked by two thin waffles... Read More