"With country charm created by its fieldstone exterior, brick floors and wide windowsills, The Milton Inn illustrates the difference between eating and dining."
–Nancy Poster - The Dispatch/Sunday News

"Going the extra mile for a wonderful meal. The Milton Inn, has long been Baltimore's favorite destination restaurant. Executive Chef Brian Boston and the rest of the staff are to a man (and woman) young, energetic, enthusiastic and quite glad to have you there. There's none of the superciliousness you might expect at a restaurant so weighted down with history and reputation for haute cuisine."
– Elizabeth Large - The Baltimore Sun

“Thank you so much for the absolutely perfect rehearsal dinner! Everything was exactly as I wanted and envisioned; your staff was so professional and courteous, the timing of serving drinks and meals could not have been done better and I had so many comments from people that the food was the best they had ever had! Even your “house” wines were delicious! The wonderful Milton Inn made the start of my son’s wedding celebration truly storybook perfect.”
– Kathy B. - Fresno, California

“The room looked gorgeous and the flowers were stunning as well as the tablecloths and candles and votives. It was very attractively decorated and everyone was impressed.”
– Paula S. - Shrewsbury, Pennsylvania

“What a beautiful dinner party my children arranged for me on Saturday evening! The food was delicious, and the tables were beautiful; the flowers, place cards and special menu just added the perfect touch to a lovely setting…Thank you for helping to make my special occasion such a memorable one. When you put together the ingredients of loving family and friends with delicious food and excellent service you come up with a successful function.”
– Sonia A. - New Oxford, Pennsylvania

“On behalf of over 250 members of the American Institute of Wine and Food Baltimore, we express our appreciation for your efforts in helping us to meet our mission- to enhance the quality of life by providing education about what we eat and drink”
– American Institute of Wine and Food Baltimore

“I held a small surprise party to celebrate my grandmother’s eightieth birthday. I chose the Milton Inn because my husband and I have enjoyed several wonderful evenings there and I knew it would be the perfect ambiance for the occasion. In fact, the evening exceeded my expectations because of the wonderful staff we encountered.”
– Stephanie H. - Baltimore, Maryland

“Thank you for the fantastic surprise party you helped me give my wife…the attention to detail, the quiet sequestering of our guests to surprise my wife, the delicious hors d’oeuvres, the set up of the dining room including a table for gifts, the outstanding service at the bar and at our tables and the delicious and beautifully presented meal, including the lovely, decorated birthday cake, were all super. All made for a most enjoyable, classy, and truly memorable evening with some of our closest friends. Every guest had a wonderful time and as we, thoroughly enjoyed the food, the service and the ambiance of the Milton Inn we’ve always felt was superior. You can be assured we and they will be back often.”
– William M. - Towson, Maryland

“You guys were awesome! What an incredible and beautiful job you all did to make our wedding exactly how we imagined it would be. Our guests RAVED about the food and the service. We were very pleased with all the special touches and personal attention you gave to all of our guests. It’s a perfect memory to last a lifetime! We will be sure to come back for many anniversaries in the future!”
– Tom W. & Kristina W. - Sparks, Maryland

Stock Player: Brian Boston of the Milton Inn

One word: stocks. The basis for every meal Brian Boston produces come from his homemade stocks. He roasts bones for hours (veal, beef, chicken, lamb), then simmers them overnight with a mirapoux; next he skims the broth continuously for impurities, then strains it, reducing it to the cleanest, most luscious-tasting stock imaginable. "It's a process that takes about four days - we don't short-cut the sauces," he says. "Fresh ingredients, prepared in a loving way, make good things happen." His favorite cooking tool: "My hands. They tell you things. I can touch a piece of meat and tell how it's cooked. I can do intricate, delicate work cutting fruit. You have to be able to feel the food." He tries not to get too trendy, but he keeps up with innovative, cutting edge cuisine in the sides he serves and the presentations. "Real food doesn't need to be trendy. I want to be able to do the best again and again. If you serve something to someone today, it should be just as good 20 years from now." And being from Baltimore County, he knows that Baltimoreans love their crab. "Put crab on anything and they'll order it. And they love their red meat. They don't want their food to be too fancy and they want a big portion," Boston says. "Don't give them the small food. They want to be fed."

(Text by Sarah Gilbert Fox- Style magazine Nov. 2008)