Top Hotel: Reader’s Choice Awards 2018
Named a Top Hotel in New York State and the Mid-Atlantic in the Reader’s Choice Awards 2018.
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Wylder won a Condé Nast Traveler Reader’s Choice Award last summer after its inaugural season in business. It sits along the Chesapeake Bay on Tilghman Island, which along with its next-door neighbor, St. Michaels, has a bit of a Cape-Cod-goes-Mid-Atlantic vibe.
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The year-old Wylder Hotel (21551 Chesapeake House Dr., Tilghman Island; 877-818-1922), with retro-chic rooms facing a marina, snagged Condé Nast Traveler’s Readers’ Choice Award for the Mid-Atlantic.
Shaped by the Water
“After my tour, I returned to Wylder, found a table on the deck, and enjoyed a crab cake, salad, and an outstanding, homemade peach cobbler made with local fruit. A rack of kayaks near the shoreline begged me to work off the cobbler the next day.”
Gifts for Boaters: Wylder Hotel Tilghman Island
Gift guide for boaters featuring our Fall and Winter Bonfire Package and details of the complimentary add-ons that come with it all season long.
Make it a Waterfowl Festival Weekend!
Easton, Maryland is for fine art, while others will tell you it’s the best place to learn about traditional Eastern Shore heritage, and a hunting buddy might tell you it’s the place to pick up the latest and greatest hunting gear. It truly does have something for everyone and is a great fall weekend trip for the whole family! Featuring Wylder Hotel Tilghman Island.
Off the Beaten Path
With stylish food, scenic paths and old-school charm, the new Wylder Hotel offers an epicurean escape on Maryland’s Eastern Shore.
Tranquility, oysters and the livin’ is easy
Wylder’s restaurant, called Tickler’s Crab Shack, is worth the trip and there’s a parade of small boats docking for dinner at sundown. It’s the place to indulge fabulous hard-shelled crabs, deliciously spicy on the outside and tender and juicy on the inside. The crabs are steamed fresh as orders come in. Local fish is another specialty, which often sells out quickly on weekend evenings.
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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.
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.
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.
See and Be Scene
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.
Jose Andres Alum is Now Serving Mid-Atlantic Fare Along the Chesapeake
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.
Iconic Tilghman Island hotel gelling ready for new life
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.
Chesapeake Bay Boating
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.
Maryland’s Wylder Hotel Opening Spring 2018
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.
Your Getaway on an Iconic Island on the Chesapeake Bay Awaits
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.
Chesapeake Bay Hotel Reborn
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.