Eddie’s Travel Picks: Milton Inn, Cunningham’s, and Citron

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If you’re not hungry now, you will be when you reach the end. We are about to embark on a visit to three rather upscale restaurants. We’ll begin in Sparks Maryland. Here located on York Road is the prestigious Milton Inn. In business for 70 years and was once a school. They tell me John Wilkes Booth was a student. To celebrate 70 years in business January 1 will introduce an anniversary menu. You’ll get an hors d’oeuvre, appetizer, entree, dessert, a truffle, coffee, and a bottle of wine. This is available Sunday through Thursday and priced at $130.00 for two.

The Milton Inn. Photo courtesy of The Milton Inn.

There is also a new small plates menu. As the name implies, the entrees are smaller as are the prices. No matter what you order you’ll enjoy it in a cozy atmosphere with excellent service. There is also a bar and in the warmer months a patio. I ordered the Maryland crab soup and the New York strip. My only problem was I could have eaten a bit more steak. My dining companion had absolutely no problem with the filet. At the table next to me a lady was savoring a lobster. So how was it I asked? He was too busy to stop chewing. she simply gave me two thumbs up. For more information go to miltoninn.com.

Cunningham’s. Photo courtesy of bmoremedia.com

Now let’s travel to Towson and take a look at Cunningham’s.  It’s located at 1 Olympic Place in the Mile One Building around that pesky circle.  The entrance is on the second level.

There’s seating for about 250 in a beautifully decorated dining area. The daily specials change about every one to two days and you might also think about their Prix Fixe menu which changes every two to three months. That is priced at $39.99, and includes three courses (appetizer, entree, dessert). Most of the selections are seasonal items. If you add wine it’s an additional $19.99.

I ordered the seared ahi tuni, and my dining companion, yes the same lucky gal from the Milton Inn, ordered the beef short ribs. She was livid when I took two bites. I was told by two diners seated near to us we should have tried the 14 ounce New York strip or the 12 ounce pork chop. Hey, I can’t try everything in one visit.

Cunningham’s is part of a restaurant group (five of them) that has three farms in Baltimore County. From there they get most of the vegetables along with the pork and lamb.

For more information go to their website.

Citron at Greenspring. Photo courtesy of Citybizlist.com.

Now we take a short drive to Pikesville and visit the newly opened Citron, located in the Quarry off Greenspring Avenue. This is a sleek, elegant, huge restaurant (over 10,000 square feet) opened by long time local caterer Charles Levine. There’s no question Levine and staff took much time and effort in reviewing all details. That includes the dining rooms, artwork, menu, and staffing.

There are several dining areas but I’ll say there is one main dining room.  There is an outside deck with a view of the Quarry which is open year round (heated in winter of course).

A lunch menu was added December 7th and a bar menu will soon follow. Valet parking is available ($8.00).

So I guess you’re wondering two things, what did I order and is that same dining pal with me. To answer the second question, no she was not. It’s only fair to share my food with others.

I began the dining experience with a tasty cup of Maryland crab soup. I should have ordered the bowl. That was followed by a First Plate tuna tartare. Next came a classic Caesar salad, not laden with dressing thankfully. And then, something I haven’t had in quite some time, Chilean seas bass that flaked right off and was moist and wonderful. Citron can be reached at citronbaltimore.com.

You won’t go wrong by dining at any one of these fine restaurants. The kitchen at the Milton Inn is under the supervision of Brian Boston (also the owner), Jay Rohling is the chef at Cunningham’s, and Jerome Dorsch at Citron. Every so often, go out and treat yourself to a fine dining experience.

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