Easton, Maryland
Rooms at this 1790s brick-manse-turned-inn are as much a draw as the Pacific Rim-influenced food that's put Easton on the culinary map.
Chef/owner Andrew Evans worked in Australia before opening the inn with his wife, Liz, an Aussie native. Splashes of vibrant color in the seven guest rooms and suites, along with antiques, Italian sheets, and a spare sensibility add up to a hostelry that's smart and stylish.
House-baked breads, fruit, yogurt parfaits, and the inn's own granola show up on the breakfast buffet. Dinner in an elegant dining room centers on exotica like Thai green curry with Moreton Bay "bugs" and seared Australian kangaroo tenderloin with pistachio crust alongside more familiar fare like Chesapeake fried oysters.
There's a magazine stash in each room, and Liz has a cache of pashmina shawls for guests who choose to have their sticky fig-and-ginger pudding on the front porch.
Bottom line: Rooms done with wit and style and an innovative menu have made this a destination for culinary adventurers.
Inn at Easton, 410-822-4910; theinnateaston.com. Rooms are $175 to $395 for two with breakfast. Prix-fixe four-course dinner Friday and Saturday, $65; entrées $22 to $32 on Wednesday, Thursday, and Sunday.
