Inn at Easton
The Seven-room inn with a 45-seat restaurant in a restored 1790 Federal mansion serves a prix fixe menu paired with hard-to-find artisanal wines, and features Chesapeake fried oysters and Moreton Bay bugs—a lobster-like Australian delicacy. Chef Andrew Evans exercises his mostly Australian training in dishes like Peking duck salad with local baby greens in a coriander-chile-mint dressing.
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From Food & Wine, May 2003
“The glorious eighteenth-century Federal-style mansion has a quite contemporary dining room. Chef Andrew Evans exercises his mostly Australian training in dishes like Peking duck salad with local baby greens in a coriander-chile-mint dressing....” MORE>>
Last updated May 2003 lastArticle = 5/2003 and lastAward =
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