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. The dinner menu changes regularly.
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 $200 to $445 for two with breakfast. Prix-fixe four-course dinner on Saturday, $75; three- and four-course dinners for $60 and $75 are available Wednesday, Thursday, Friday, and Sunday.
This article first appeared in the April 2005 issue of The Washingtonian. For more articles from that issue, click here.
