Cuisine:

• Eclectic
• Sea food
• Others
• American

Monocacy Crossing Description:
When a young Culinary Institute of America-trained chef sets himself up in a converted farmhouse in the Maryland countryside---and pays really close attention to such details as good napkins, a decent wine list, and house-curing his own salmon---you know you are awaiting a special treat. And special everything is, from the crusty, just-baked sourdough to the warm caramel sauce drizzled over apples. Even in the deepest of Maryland farm country, it seems, folks can find downtown-quality fare at remarkably reasonable prices. We admired the chef's skill with thinly-sliced portobello mushroom caps sandwiching a melt of goat cheese, and kicked ourselves for not ordering the crispy catfish served in its golden glory atop a bed of mashed potatoes. Instead, we leapt at the chef's bacon cheeseburger, a rather bar-food offering for such a stylish restaurant. But never mind, here the meat is top grade and the bacon, smoked. Dinner offers even greater treasures: a leg of venison with a soy and pomegranate glaze, a pork tenderloin with dark rum sauce, and a braised lamb shank with spätzle are just a few of the temptations. Come once, and you'll come often...assuming you live in the Maryland countryside.


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