Cuisine:

• American
• Banquet
• Regional
• Contemporary

Milton Inn Description:
This grande dame of a stagecoach stop-turned-country inn (c. 1740) radiates care within a series of small rooms that make for intimate dining, and the manor house décor is striking. We like the red room, its crimson walls edged in white, its collections of prints and china plates artfully hung. But then there's the hearth room to consider, with its massive stone fireplace, and the blue room, too, with its curtains in soft yellow chintz. Chef-partner Brian Boston is upholding its reputation as a bastion of fine dining. His seasonal menu nods to regional traditions while adding Southern touches, taking a gutsy rather than inventive stance on such dishes as mesquite-rubbed duck breast with smoked corn grits and jerk-marinated pork chop with andouille risotto. When soft-shell crabs are in season, don't pass them by. Two gargantuan specimens will likely come browned in lemon-cashew butter and draped over a relish of corn, peas, baby tomatoes and diced beets. A once staunchly Californian wine list has moved toward Burgundy and Rhône.


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