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Milton Inn - Sparks, MD

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Joined: 19 Oct 2007
Posts: 1304
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.
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