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The outdoor deck [of Ticker’s Crab Shack] overlooking Harris Creek is the place for a mojito and steamed-to-order crabs supplied by the island’s watermen.
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Sticking out mid-way into the Chesapeake Bay, about two hours from Baltimore, the Wylder Hotel Tilghman Island sets the stage for rustic relaxation, with its saltwater pools, fire pits, and on-site fishermen.
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One of a handful of places to stay on Tilghman Island, Wylder Hotel is an idyllic retreat perfect for a weekend away from reality. The nine-acre waterfront property has a quaint coastal vibe, with 54 guest rooms, enviable views of the Bay, a salt water swimming pool, lush lawns, boat slips, bikes, water equipment, and two dining options.
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Also worthy of note are the two recently opened restaurants on the property, Tickler’s Crab Shack and Bar Mumbo led by Chef Sean Wheaton, the mastermind behind the menus that excite both foodies and hungry guests.
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The 3-mile stretch of Tilghman Island offers lots of fun activities like sailing, kayaking, biking, while the sunset views can’t be beat. Of course, you have to enjoy a plate of locally caught blue crabs along with a hand-crafted cocktail. That’s the best part.
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[The hotel] will especially appeal to foodies, as the dining experience is led by Chef Sean Wheaton, a seven-year alum of José Andrés’ Think Food Group. Every mom will receive fresh flowers, along with a special photoshoot with the family by a professional photographer on property.
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Bliss out on the Eastern Shore at The Wylder Hotel Tilghman Island where chef Sean Wheaton helms two of the newly renovated boutique hotels’ restaurants.
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The Wylder Hotel Tilghman Island is situated on nine acres of waterfront property and has all sorts of on-site activities: paddleboarding, sailing, bike rides, bocce ball and more.
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Sean Wheaton is now head chef of both Bar Mumbo and Tickler’s Crab Shack & Restaurant at the Wylder Hotel Tilghman Island located on Maryland’s Eastern Shore. A former member of the research team and special events crew at José Andrés’ Thinkfoodgroup, Wheaton is now focused on feeding area travelers dishes including littleneck clams steamed in white wine with tasso ham; fried oysters with remoulade; jumbo lump crab cakes; and crack-and-eat seasoned blue crabs.
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For a Mother’s Day excursion, the newly opened waterfront Wylder Hotel Tilghman Island on Maryland’s Eastern Shore, offers a special brunch. The hotel’s Tickler’s Crab Shack, an indoor-outdoor restaurant with a seasonal open-air counter and outdoor seating on the water, specializes in locally caught blue crabs and Chesapeake fare.
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Wylder Hotels chose Tilghman Island for its premier location as a gem of untouched beauty and farmland; the heart and soul of the working waterman.
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Now, Harrison’s Chesapeake House is completely renovated and reborn as Wylder Hotel Tilghman Island, making it a destination unto itself as the newest lifestyle resort on the Chesapeake Bay.
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As a new hospitality brand seeking storied destinations for curious travelers, Wylder Hotels specifically chose Tilghman Island for its premier location as a gem of untouched beauty, farmland and the heart and soul of the working waterman.
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They’ve taken the iconic old boarding house and completely renovated the interiors, outfitting it with 54 guest rooms (think: dark navy details, golden wood headboards, brass fixtures, rattan lounge chairs), and two restaurants conceived by Chef Sean Wheaton, a seven-year veteran of José Andrés’ Think Food Group.
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Wylder Hotel Tilghman Island rests on 9 acres, offering a bayside retreat for 54 guest rooms with a seaside cottage look and feel. Being on the bay, 25 boat slips are available, as well as charter fishing excursions and onsite dining offering the best and freshest foods from the Chesapeake.”