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Inn at Easton

<p>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.</p>

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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>>

– Kate Sekules America's 50 Best Hotel Restaurants 2003

Last updated May 2003