Highland Inn


Brian Boston opened the Highland Inn with retirement on his mind. Not that the energetic chef, who has operated the Milton Inn for 16 years, plans to hang up his knives. Rather, he wanted a place to call his own. Boston put $4 million into purchasing the farm and renovating the 120-year-old farmhouse top to bottom. And he’s got big plans for the place. The four-acre property, he says, “is all usable space,” with a pond and patio, and he’s already booking up with weddings and other special events.While Boston will stick with what he does best—fine dining—the Highland Inn has a less formal approach than his previous endeavors (his first job as a chef was at the Brass Elephant). The low country menu features shrimp and grits and braised short ribs, along with craft beers and cocktails, and a 150-bottle wine list. Boston hired Mark Davis (formerly of Baltimore’s Ten Ten) as executive chef and will continue to run the kitchen up in Sparks himself. “I just renewed the lease,” he says. “I have another 25 years at the Milton Inn.” 12857 Highland Road, Highland, 443-276-3202, http://www.highlandinnrestaurant.com

—Martha Thomas

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