In recent years, The
Manor Tavern was bought, a rebirth began, and the expansion and renovations
continue. It was 2015 that The Manor
Tavern brought on Executive Chef George Batlas, a seasoned pro, who has taken the
tavern to new heights. For those
regulars, certain dishes can’t come off the menu like their gumbo and the crab
and turkey club; they are quite good – a couple of my favorites when I worked
at the Manor Tavern. What is exciting are
the new menu items, they intrigue me- their beer can chicken, a whole chicken
roasted upright in their ovens, perched on a can of National Bohemian beer or
their grilled cauliflower steak with lemon herb emulsion – perfect for the
vegan in the family.
Amongst the rolling hills of northern Baltimore County, the
heart of Maryland’s horse country sits the Manor Tavern. The “Tavern” as it is called to its regular
patrons, started out as a stables back 1750, it is said that George Washington’s
horse slept there. It has evolved from a dirt floor saloon with its latest, and
greatest incarnation, a restaurant that embraces the American and regional
bounty along with sustainable products from their garden. Local providers’
names; Verdant Valley Farm, Charlottetown Farm, Jarrettsville Creamery,
Creekstone Farms, and Stone Mill Bakery dot their menus.
Read the full story and watch the slideshow at Examiner.com / Dining
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