Hot Spot
Nonprofit Brings Live Music To Audiences Often Missed
By Emily Holland
Just a couple blocks west of the Square Corner in Downtown Frederick, a fresh addition to the city’s vibrant culinary scene awaits discovery: Bentztown. Opened in May at 6 S. Bentz St. by Greg Brown and the Monocacy Hospitality Group, this trendy spot is already winning over locals with its inventive menu, divine drinks and lively entertainment—all seasoned with a dash of Music City charm.
No stranger to the hospitality industry, Brown has a wealth of experience under his belt. “Bentztown is my ninth restaurant opening,” he shares. Since acquiring Brewer’s Alley in August 2022 and collaborating with Monocacy Brewing Company, Brown’s goal is to contribute something unique to Frederick’s culinary landscape. “We didn’t want to just replicate what was already here. We wanted to add to what the city offers,” he explains.
Frederick locals might recall the location as the former Bentz Street Raw Bar (among other restaurant names), but Bentztown’s blend of old and new brings a unique twist. Rich textures like exposed brick, leaded windows and concrete floors contrast with soft leather, richly grained wood and warm lighting. The kitchen and bar emit a rich, smoky aroma that only adds to the ambiance. Returning diners will appreciate the vintage, windowed garage-style door—a nod to the building’s origins as City Radiator—which can now be rolled up to create a unique indoor/outdoor dining experience in pleasant weather.
Brown credits his wife, Anne, for the restaurant’s comfortably upscale aesthetic. A standout feature is the Stag Room, which hosts up to 40 guests for private events. With soft seating, elegant wallpaper and antler chandeliers, the space exudes a cozy sophistication. Also new is a custom-made banquette that seats about a dozen, offering diners a prime spot to enjoy a meal while overlooking the live music stage.
Bentztown’s culinary offerings, crafted by executive chef Stephanie Wilson, are a delightful homage to Southern cuisine. A Maryland native with experience in Charleston, S.C., Wilson has created a menu that resonates with tradition while adding playful twists.
“My favorite is the Red Hot Cat,” says Brown, referring to the fried catfish dish. Other inventive offerings include Smothered Shrimp and Grits, enhanced with smoked andouille sausage, charred scallion butter and a bright citrus vinaigrette. The creamy Mac ’n’ Cheese, topped with a crunchy crumble of fried saltines and chips, is another crowd-pleaser. The Meat & Three options tempt diners with smoked ribeye, barbecue brisket or tender pork braised in Coca-Cola, paired with savory sides like bacon green beans, Southern greens or pickled cabbage.
A highlight is Bentztown’s house-made “B” signature hot sauce. “We bring in hundreds of pounds of red peppers to make this from scratch,” Brown proudly shares. This spicy sauce graces the “B” Blues chips, Sticky Chickie biscuit and Devilish Ham, which also comes with bourbon-pickled jalapeños. The hot sauce is even drizzled on the sweet, tender hushpuppies. Other must-try dishes include the twist on classic deviled eggs, topped with a crunchy crumble, and the Tomato Pie Toast appetizer, featuring three heirloom tomato preparations—pickled, smoked and fresh—on Texas toast with a schmear of cheesy, creamy goodness.
On the bar side, beverage director Brian Smith’s passion for bourbon and whiskey shines through. He offers curated flights of national and local brands, including a “captain’s list” of rare bourbons, making high-end spirits accessible to enthusiasts without the hefty price tag of an entire bottle. For those looking for something non-alcoholic, there are tasty mocktails, as well.
Live music is a significant part of Bentztown’s appeal, with performances every Friday and Saturday evening, as well as during weekend brunch. “We’re working on building a phenomenal live music program,” Brown shares.
Reflecting on the journey so far, Brown is filled with gratitude. “I am very proud of the team. … There’s so much passion.” With a commitment to being a vibrant community hub, Bentztown is keyed to enhance Frederick’s dining scene. Brown adds with a smile. “We are here to show them how good it gets.”
