Latest Reviews
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Best go in the daytime to enjoy historic setting. (8/14/2014) Had dinner at Elkridge Furnace Inn during extended Restaurant Weeks. Service seemed a li…
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So so on food and service. I wasn't happy with the food or the service.We had a Groupon for a $100. Nowhere on the Groupon did it mention any limitati…
Sylvie Khajuria Williams
The Elkridge Furnace Inn
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Great Little Gem. My husband and I attended a wedding here last year and we've been back twice since to eat at the restaurant. The food was delicious …
Justine
The Elkridge Furnace Inn
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The Elkridge Furnace Inn serves European, French and International. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
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8 Reviews on “The Elkridge Furnace Inn”
Best go in the daytime to enjoy historic setting. (8/14/2014) Had dinner at Elkridge Furnace Inn during extended Restaurant Weeks. Service seemed a little cool at first after we asked for RW menu (they said they don’t down sell themselves right off the bat, gives you an indication of how they feel about RW diners) and asked for tap water, but then relaxed a bit after we ordered a few cocktails (delicious). Oddly, every bit of service from the front of the house to the back (even the chef) had a weird composite Bawlmer Hon cum snooty-French waiter vibe. In the end, only one of us ordered off the RW menu, it was pretty boring and not really a good representation of things off the regular and seasonal menus. There were several menu description mismatches or inaccuracies or substitutions on a whim, whatever you want to call them. Because ’tis the season, got the soft shell crab special; was two jumbos floured and pan-fried, sauced with what was described as a hazelnut brown butter, but subbed with commercially-packaged slivered almonds. Sauce was mild, separated, weighed down my plump crabs, didn’t help the coating much, crabs were full of meat and mustard and juice. Fingerlings were roasted until soft, creamy and tender; asparagus was crisp. Others seemed to enjoy their meals very much, the steak and potato dish off the RW menu was adequate, every component executed well (meat medium-rare as ordered), Bordelaise was a classic example. Dessert tray was beautiful. Many of the desserts satisfied a sweet tooth, but compositions were very disconnected. A prime example was the cheesecake (flavor and texture were fine) with candied orange (delicious, but chewy and difficult to eat) on top next to a small ramekin of blueberry crisp. All parts tasty, probably would’ve exceeded the sum of it’s parts if put together whole in some way. Mango Crme Brulee had great mango flavor, nice pudding, a little dense in the crme, if compared to the classic.Everyone had a lovely time, food was good, but we weren’t exactly wowed by anything. I think the historic setting and grounds are really the draw here. Last time I was here it was for a wedding, and it was very successful (even if the marriage wasn’t). I think this grand dame is best seen in the daylight, would be perfect for brunch or high tea.