reFRESHed!

November 29, 2016 Randi Rom

The Milton Inn celebrates its 70th anniversary with a major renovation.

Brian Boston, the way-talented executive chef/proprietor of the historic Milton Inn in Northern Baltimore County, announced the completion of an extensive renovation ($400,000) and launch of a new small plates menu featured in the c. 1740 Lounge.

Chef Boston directed the creative team, comprised of Baltimore’s top designers, to update the various dining areas, which include the c. 1740 Lounge and The Terrace at The Milton Inn. Of note are exceptional prints by local photographer Cappy Jackson and a stunning room mural by acclaimed sporting artist Sam Robinson.

Boston purchased the restaurant — which will celebrate its 70th anniversary next year — in 1997, which was the last time a major renovation was completed. (The original fieldstone building dates back to the 1740s.)

The place is absolutely gorgeous, people.

“We’re known for our elegant dining rooms and superior cuisine featuring the highest quality ingredients,” says Boston. “But in keeping with the times, we’re doing a complete reFRESH. We want to extend our appeal to a younger audience — and there are times when people want a more informal atmosphere, which is why we’ve crafted a fantastic small plates menu that’s served in our c. 1740 Lounge.”

Long known as THE place to go for special occasion celebrations, The Milton Inn’s lounge has become a go-to spot for those seeking ridiculously good food and service in a setting with a more casual vibe.

The lounge extends to The Hearth Room (showcasing a wood-burning fireplace) with large-screen TVs for sporting events as well as The Terrace.

The plates may be small, but the portions are substantial. Small plates. Big flavors!

The Milton Inn has some serious creds. It is the only restaurant in Baltimore County to receive the prestigious DiRoNA award — North America’s highest restaurant award based on cuisine, service and atmosphere — as well as the coveted 5-Star Diamond Award from the American Academy of Hospitality Services.

Named 2011 Chef of the Year by the Restaurant Association of Maryland, Brian Boston’s kitchen produces cuisine that has been described by the Zagat Survey as “top-ranked Traditional American Cuisine” every year since 2002. The inn’s wine list is a perennial winner of the Wine Spectator “Award of Excellence.”

I love me some Chef Brian! (MiltonInn.com)

IT’S ALL ABOUT THE BALLS!

The recently opened 8 Ball Meatball is the place where anything is made into a meatball.

Doughnut balls, crab balls, goat balls and buffalo chicken balls are just a few options on this tasty menu. Just pick a ball. Pick a sauce. Pick how you want it — bowl of balls, meatball sub or sliders.

So we’re talking personalized balls, folks. FYI — the chicken and veggie balls are gluten-free.

8 Ball Meatball is a family biz owned by Paul Weitz and his dad, Robert. Paul grew up in Lutherville, attended Beth Tfiloh Synagogue and supports The Associated and Hadassah, where he volunteered growing up and where his mom was a past president and sits on the national board.

He lives in Fells Point, about a five-minute walk to the restaurant, with his fiancée, Courtney, and four-legged daughter, Stella.

In addition to the balls, they also have a great bar program with a more chill, relaxing atmosphere than some of the bars in Fells Point and they showcase live music. (8ballmeatball.com)

WELCOME TO THE NEIGHBORHOOD

Local caterer Charles Levine recently opened his first restaurant, Citron at Quarry Lake. It offers a seasonally changing, contemporary American menu with a French twist where you can enjoy locally sourced ingredients, fresh seafood, fine quality meats, and house-made desserts, as well as an extensive bar program.

The dining room is casually elegant with a comfy bar and lounge and outdoor seating with lakeside views. Located next to Citron is a private event space — The Cove at Citron — which can host corporate and social events that can accommodate 150 for a seated event and 200 for a cocktail reception.

And the private deck will seat up to 100 or 200 for a cocktail reception. The Cove at Citron is slated to open in January.

What a great addition to the neighborhood — can’t wait to go! Check it out at CitronBaltimore.com.

MONKEY BREAD, PANCAKES AND POP TARTS– OH MY!

The oh-so-popular brunch spot Iron Rooster will open a third location in 2017 in the Hunt Valley Towne Centre in the recently closed Joe’s Crab Shack.

House-made pop tarts anyone? (IronRoosterAllDay.com)

Editor’s Note: In the last issue of Jmore, the ‘In Good Taste’ column should have clarified that Baltimore’s Best Cupcakes has a partnership with Gourmet Again in Pikesville.

Randi Rom is the president of R J Rom & Associates, a marketing, branding, events and public relations firm specializing in the hospitality and entertainment industries. She is a freelance columnist and writer who represents some of the region’s top restaurants and food-related events. Have a hot scoop? Contact Randi at RandiRom@comcast.net.

Executive Chef/Proprietor, Brian Boston – The Milton Inn, Photo by Beverly Funkhouser The Milton House’s House Smoked Salmon with capers, red onion, creamed horseradish, served with pumpernickel and lemon. Photo by Beverly FunkhouserGoat cheese ball at 8 Ball Meatball, Photo courtesy DowntownDiane.net