Latest Reviews
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Milton Inn: Slipping. Great food, even better ambiance, but the service has been slipping over the years.Still when we want to have a romantic evening…
Marc
Milton Inn
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Just like the Good Days. It was a special occasion the week before Christmas 2011. I requested a table by the fireplace when reserving on Open Table. …
Maryland Sam
Milton Inn
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Restaurant Week. This place is an old farmhouse converted to a restaurant. not uncommon in this area but this place is more classic than others. the s…
Nick
Milton Inn
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Milton Inn serves American. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
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7 Reviews on “Milton Inn”
Milton Inn: Slipping. Great food, even better ambiance, but the service has been slipping over the years.Still when we want to have a romantic evening, the Milton Inn is hard to beat.
Just like the Good Days. It was a special occasion the week before Christmas 2011. I requested a table by the fireplace when reserving on Open Table. We arrived slightly before the reservation time and were immediately taken to a intimate corner by the fire. The server was attentive without being obtrusive. My guest and I had two of the specials that both included a filet and were cooked perfectly, served at the same time, even thought mine was med-rare and hers was med-well. Maybe my age is showing but it is a pleasure to go to a establishment that still provide quality service and food. I think the Milton Inn will still be a place for special occasions but they will become more frequent as I get older.
Restaurant Week. This place is an old farmhouse converted to a restaurant. not uncommon in this area but this place is more classic than others. the service was great but provided by mostly younger servers so the wine knowledge and professionalism is not on par with other places in this category, The food was flavorful, delicate, and fresh without being pretentious. The fillet was one of the best I ever had. pricey but good for special fancy occasions.
Delish!!. So last night Danielle and I went to the Milton Inn for Baltimore Restaurant Week. However, before we even made it there, we decided to go to the Greystone Grill for a drink. We only had two beers there, but a good time. We got to MI around 830 (for 9pm reservation) and man the parking lot was jammed packed! Folks were parking on the road. We were immediately seated (which is always a plus).The interior was nice, though you are seated pretty much right on top of other people. The restaurant is actually a 240 year old farmhouse in Baltimore County. They’ve kept the interior to reflect the centuries old farmhouse. Even had NO air conditioning, and boy it was hot.Danielle asked the waitress for a nice bottle of Malbec, nothing too strong with more of a fruity flavor. The waitress brought a very nice bottle, Lurton Malbec ($39). Amazingly it lasted us the whole night!! LOL. Next up was the food order.Typically when we’ve gone out to nice places, we share our food and last night was no different. Only difference this time: No pictures taken (way to classy a place to get away with it) :(. So anyways, we decided on: Appetizers: Clams Casino – Six top necks prepared in the traditional manner with garlic butter, bacon and red peppers. Wow..they were awesome, which each had 3. We even put the juice on our bread. Yum! The funny part of this app was that the clams were sitting on a bed of Sea Weed. Of course, I ate one of them. I haven’t seen Dani laugh so hard and so long since our ski trip in March. It was great..her laughing not the sea weed. That was down right gross. I asked the waitress if it was plastic or real. She had a great laugh as well.Prince Edward Island Mussels, sadly they had just ran out of the Mussels. So we ordered the Raspberry Salad – Mesclun greens tossed with raspberry vinaigrette, fresh raspberries, walnuts and crumble blue cheese. Salad was good as well, could use a tad more dressing.Entrees:Danielle ordered the Veal Scaloppini and I ordered the Grilled Pork Chop. Veal Scaloppini – Tender medallions layered with spinach, Swiss cheese and prosciutto ham, topped with rosemary glaze, accompanied by potato hash and seasonal vegetables. Was a very well prepared meal, the veal was extremely tender as well. It had a smokey flavor that we could not figure out though.Grilled Pork Chop – Served with caramelized shallot and goat cheese mashed potatoes, sweet cherry marmalade & gastrique, wilted spinach and baby carrots. The chop was cooked perfectly and the cherries added a unique flavor to it. I was a little worried about the goat cheese potatoes, as I am not a fan of goat milk. Surprisingly the goat cheese was not overpowering, very subtle flavor. However… they were cold (the room was hotter than the potatoes), but still good.Dessert:Dani had the Three Berry Tart – Sweet crust filled with fresh berries and topped with fresh cream. Very nice and refreshing.I had the Milton Inn’s House Made Cheesecake – Creamy brulee cheesecake with a graham cracker crust and topped with caramelized sugar, garnished with fresh berries. OMG, it was the best cheesecake I have ever had! It was super light and fluffy as well. And the caramelized sugar on top was just awesome.It was a fantastic night for us and sadly Restaurant Week ends tomorrow and we won’t get a chance to hit up another place. Still wonder how many folks were laughing at us as we kept feeding each other from our plates. LOL. I’m sure that was a sight to see. Chef Brian even took the time to chat with us for a bit after we were done. Which is a big plus for us.I highly recommend this place to anyone who wants a great meal. It is pricey, but its well worth it folks.
Exceptional. I moved to Baltimore County in the summer of 2004 and moved away in January of 2010. In my new home I can find no restaurant that comes close to dining at the Milton Inn. For six years, I frequented the Milton Inn at least once a month, if not once a week! Their Chef, Brian Boston, taught me how to truly enjoy food. I tried different items every time, mostly because I know that it is going to be well prepared, and no matter what it may be I’m going to love it! I met much of the service staff and the kitchen staff during my years of dining- each were friendly, attentive, and knowledgeable. From the steamed mussels appetizer, to the Seafood Andor entree, each dish is cooked to perfection. I would definitely recommend this restaurant to anyone who truly loves exceptional food and exceptional service. I can’t wait to go back to visit Baltimore in October in order to visit my favorite restaurant!!
A little old fashioned – but excellent food and service. Am excellent choice for a romantic dinner.
They shoot horses don’t they?. Perhaps it was the time I was forced to sit in the bar because I didn’t wear my tie. Or perhaps it was the German wine listed as Alsace. I have never found this Wine Spectator listed restaurant to live up to it’s ridiculous opinion of itself. The menu and service are clearly designed for Granny. Only she’s smart enough to understand to stay away. The next time you want to go out to Maryland horse country. Stay Home.