LOCALLY OWNED AND OPERATED SINCE 1968
All About The Red Horse
The Red Horse Steakhouse, a full service restaurant conveniently located off US 15 and Route 40. Professional wait staff serves the finest grilled steaks and traditional seafood in a comfortable, casually elegant, atmosphere. Steaks are hand cut and trimmed daily. Complete bar facilities including a diverse wine list able to accommodate all tastes.
Private facilities are available for banquets, receptions and business dinners. Come enjoy an affordable quality Frederick dining tradition.
Specials prepared by our chef daily often times using produce from the Red Horse Kitchen Garden. Take a moment and review our Dinner Menu or read a recent Restaurant Review. We’re confident that you, like our thousands of other customers will have a memorable dining experience.
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Our Green Initiative
The Red Horse Restaurant is reducing the effect of fossil fuels on the environment. The Red Horse Green Initiative includes recycling cardboard, glass, plastic, and paper waste; locally composting all pre-consumer food waste. The electricity at The Red Horse is produced by 100% renewable wind energy. The Red Horse joins other environmental leaders in the EPA Green Power Partnership Program.
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The Red Horse Team
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Ken Bromfield
Ken began working at The Red Horse, as a dishwasher, during the summer of 1968. He continued returning to the restaurant throughout school breaks working as a busboy, bartender, and dining room host. He began his full time association with the restaurant, following his graduation from Towson University in 1974.
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Roy Bromfield
Roy also worked at The Red Horse during his high school years and on breaks while attending Towson University. Upon graduation, he pursued a career in retail management. However, when Ken asked him to join the Red Horse management team, he agreed and came on as the full time night club manager in 1984.
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Over time, the brothers forged an equal partnership and were able to purchase the business and building from original owner Bill Jefferies. The brothers continue their “hands-on” involvement with the restaurant’s daily operation.
