Cooking For Engineers Forum Index Cooking For Engineers
Analytical cooking discussed.
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Milton Inn - Sparks, MD

Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Anything Goes
View previous topic :: View next topic  
Author Message

Joined: 19 Oct 2007
Posts: 1126
Location: central PA

PostPosted: Wed Jul 06, 2016 10:04 pm    Post subject: Milton Inn - Sparks, MD Reply with quote

Milton Inn - Sparks, Maryland.
(about 30 minutes north of Baltimore -
June 2016

The Milton Inn has a local reputation for really good food and service - and we were not disappointed on our first visit. The main dining room is un-crowded and the noise / nuisance level was very low creating an atmosphere one can enjoy the table conversation. There is also a bar area / short menu - if there was any commotion over there, it did not carry into the main dining room. The place was busy but not overwhelmed during our visit.

We have a limited selection of "local" establishments offering actual "for-real fine dining" in terms of service and food excellence; this is the best we've encountered.

We both had the Clams Casino as an appetizer. Served "ala bacon style" vs. breaded style. Perfectly prepared, a mystery but way delicious poaching liquid in the shell - looked like red pepper / pimento prep with a refreshing acid, not the typical lemon drowning - much superior. A minor nit: a bit more care could have been exercised in selecting the bacon slicettes; some had too much fat and did not crisp up nicely.

We split a Caesar salad as a main dish side - delicious. For me a bit more anchovy would have put this at a 10+ but then again, some people are not into anchovies.....

DW went with a six ounce lobster tail - cooked perfectly and nicely presented. Also "Jack Tarr" smashed potato.

I selected from the day's "specials" - a beef filet mignon topped by a crab cake with the above smashed potato and I added the sweet potato puree. When asked my "medium rare" selection was challenged with a "that's a red center" - that's how I like it, that's how it was prepared - right down to the melt-in-yo-mouf tenderness. A most excellent grade of beef and grilling. The crab cake was also of an excellent order - chunky, crisped outer crust, nicely seasoned, very tasty! The sweet potato puree was stellar as well.

The kitchen staff is obviously very skilled - and I'm presuming Chef Brian Boston is the genius behind the flavor combos, dish creations, etc.

DW went with a slice of Key Lime pie for dessert - the little nibble I snatched was quite nice.

The wine list is quite extensive - we went with a domestic merlot - very nice.

The portions were generous - and we ate everything on the plate! Excellent food.

Double expresso for me, coffee for DW.

The service was attentive, well trained and very knowledgeable.

Pricing: roughly $70 / person + tax & tip, excluding alcohol. An outstanding value given the level of service and food expertise / prep.

oh, my Manhattan straight up with Makers Mark - methinks the best I've had anywhere..... utterly superior bar tender(ess) - I was corrected on the -ess bit . . .

The Milton Inn has a long history. Starting out as a coach stop, then a boarding school for boys - with a dark shadow - John Wilkes Booth attended the school as a pre-teen..... It's not exactly on the beaten path - but well worth the trip.
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Anything Goes All times are GMT
Page 1 of 1

Jump to:  
You can post new topics in this forum
You can reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum

Powered by phpBB © 2001, 2005 phpBB Group