Elkridge Furnace Inn

Classic Cuisine,  Sharp Staff 

Elkridge Furnace Inn

5745 Furnace Avenue

Elkridge, MD 21075

410-379-9336

www.elkridgefurnaceinn.com

 The Elkridge Furnace Inn has received many accolades in the Baltimore Sun over the years so we thought it worth a try during Restaurant Week Baltimore even though this beautifully restored Inn sits along the Patapsco River just inside Howard County. It turns out they have been serving food and drink there on and off since 1744. The interior of the Inn is very reminiscent of Cockey’s Tavern in Westminster during its heydays. The manor house has 23 rooms and apparently is a very popular place for wedding parties. The Inn sits on sixteen acres that are dotted with huge Linden, Magnolia and Holly trees.  There is free parking adjacent to the restaurant and as silent a testimony to its success; there is an overflow parking lot a few steps further away on Furnace Avenue.

I received a call the morning of our dinner from the very personable maitre’d , Michael, who just wanted to verify we would still be coming that night but it was easy to detect that he was a very polished Innkeeper as his request was not the typical call you might get from a staff automaton. Michael also was at the door of the Inn to greet us and make us feel as welcome as anyone could without being gushy-stupid about it. He’s the real deal and he appeared throughout our meal to make sure we were satisfied, as did the genuinely personable chef / owner Dan Wecker who referred to himself as the head gardener and landscaper. We got the sense that despite this restaurant's being quite popular, it also genuinely cares about each diners visit there; that they are glad you are there; and that they want you to return. Some places you feel you are simply dinner #127 at table 7.

Their limited menu for Restaurant Week provided a choice of 4 appetizers and three entrees plus a selection from their dessert tray. Most of our party chose the Artisan Greens Salad which was accompanied by fresh mint and a mozzarella slice. All three plates were quietly vacated without a trace of so much vinaigrette. The waiter offered us a choice of two appetizers if we didn’t care for dessert so I was pleased to be able to try two, although I would have preferred that the two not be served immediately after one another, perhaps having one as a third course while the others had their dessert.

That said, the first of my appetizers to arrive was the Blue Cheese Tart, a very tasty puff pastry with tomato and caramelized onions and a sufficient smattering of blue cheese. My second appetizer, which the others diners had no choice but to sit and watch me eat, was the stacked Caesar Salad, a very tasty preparation of lettuce, marinated tomatoes and white anchovies. The Caesar dressing was spot on.

We did our best to broaden our entrée selections to sample those available but alas, two of us chose the NY Strip Steak anyway. I hate to resort to something as typical as a steak during Restaurant Week but I have no regrets this time because the steak was perfectly cooked and a sizeable cut of 8 ounces or larger. The steaks were accompanied by roasted potatoes and  a delicious Chasseur or Bordelaise sauce.

One friend chose the Pasta Primavera, a preparation of house made fettuccini with vegetables from the EFI garden in a stock-based sauce. It was a hit.

Our other friend chose the Seared Tuna, which after seeing it I wished I had made the same choice. The tuna is cooked to order, none of that mandated and trendy translucent doneness, or lack of doneness as I consider it. This large tuna steak came with a sizeable side of gnocchi, green beans, garlic tomatoes & lavender honey.  It too was a hit.

Desserts consisted of the crème brulee with strawberries and something that looked like a chocolate panna cota. Those having the crème brulee did all but lick their dishes clean. We enjoyed a very fine bottle of Liars Dice Zinfandel with our dinners – a selection from many on the wine list at EFI which also offers a hefty selection of wines by the glass.

Michael delivered our check to the table with a very clever promotion for the restaurant that appears to need no promotion, a 15% off discount coupon on the entire check for our next meal. Now that says “we’d like you to come back”! We will.

EFI is about 40 minutes maximum from Finksburg and I doubt those making the trip would ever be disappointed. Reservations are recommended. Dress is casual to business casual.