Clyde's Tower Oaks Lodge
2 Preserve Pkwy. (Wootton Pkwy.)
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Rockville, MD 20852
301-294-0200
Built on the scale of the “Great Camps” of the Adirondacks, the Tower Oaks Lodge of the Clyde’s Restaurant Group is adjacent to a 21-acre nature preserve. Rooms like the Great Room, the Tack Room with its hunt country character, and the Saranac Room with its fireplace, skylight and rugged bar add to the outdoors theme. But dining here includes all the modern touches---freshly ground hamburger for the famous hamburgers (cooked as you dictate) as well as a menu chock-full of comfort foods, fresh fish, veggies and even a whole grain or two mixed in for a healthy twist. Longstanding relationships with local farmers keep the kitchen seasonal with monthly specials that might include halibut, rockfish or lobster. There’s nothing better than comfort-food specialties like the lamb shank braised in red wine and served with a Parmesan polenta. Or try the Wagyu pot roast that falls apart onto the steamed sushi rice and napa cabbage that share the plate with the pomegranate Chinese five-spice jus. Non-meat eaters feel just as cozy with a savory wild mushroom and glass noodle hot-pot with tofu, surrounded by a green tea-lemon grass broth with sriracha, hoisin and lime. As in all Clyde’s restaurants, look for desserts that feature seasonal fruits and berries in the pies, cobblers and shortcakes. To mix it up, there is always the option of a locally sourced cheese plate, often with a tangy goat cheese. |
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Built on the scale of the “Great Camps” of the Adirondacks, the Tower Oaks Lodge of the Clyde’s Restaurant Group is adjacent to a 21-acre nature preserve. Rooms like the Great Room, the Tack Room with its hunt country character, and the Saranac Room with its fireplace, skylight and rugged bar add to the outdoors theme. But dining here includes all the modern touches---freshly ground hamburger for the famous hamburgers (cooked as you dictate) as well as a menu chock-full of comfort foods, fresh fish, veggies and even a whole grain or two mixed in for a healthy twist. Longstanding relationships with local farmers keep the kitchen seasonal with monthly specials that might include halibut, rockfish or lobster. There’s nothing better than comfort-food specialties like the lamb shank braised in red wine and served with a Parmesan polenta. Or try the Wagyu pot roast that falls apart onto the steamed sushi rice and napa cabbage that share the plate with the pomegranate Chinese five-spice jus. Non-meat eaters feel just as cozy with a savory wild mushroom and glass noodle hot-pot with tofu, surrounded by a green tea-lemon grass broth with sriracha, hoisin and lime. As in all Clyde’s restaurants, look for desserts that feature seasonal fruits and berries in the pies, cobblers and shortcakes. To mix it up, there is always the option of a locally sourced cheese plate, often with a tangy goat cheese. 

