This is the perfect moment to shake off winter and get back out with friends and family. With its convenient location, Baltimore County is an ideal destination for travelers from afar or those who want to explore something new in their own town.

Life sure has had its ups and downs in recent years, but one thing has stayed the same: Baltimore County is a lively home to a wide array of activities to suit any interest. Our parks, restaurants, shops, recreational areas, and golf courses are open for everyone to safely enjoy.

In the following pages we provide you with information that is sure to inspire your next outing. Cuisine connoisseurs will appreciate a taste of all that we have to offer, from farm-fresh produce to world-class restaurants and wine from locally grown grapes.

We offer charming main streets for strolling, the perfect way to shop small. For families looking to reconnect, Baltimore County has outdoor adventure, arts, athletic, and recreational activities that will surely entice even the most reluctant in the family to put down that device and enjoy some fresh air.

It’s time to get back to play again. Whether you’re ready to pick up the game of golf, want to return to open air concerts, or are looking for a way to amp up your fitness practice (paddle pilates, anyone?), let Baltimore County welcome you with all we have to offer.

The construction of the Milton Inn dates to the mid-18th century and it began its life as a coach stop for local Quakers. It is still a haven of hospitality in Baltimore County, only now it welcomes diners with discerning palates from all around the region.

“OUR LONG-TIME CLIENTS AND OUR NEW NEIGHBORS HAVE BEEN SO ENTHUSIASTIC. ALSO IT’S NOT HALF BAD FOR A CITY BOY LIKE ME TO GET TO ENJOY THE BEAUTIFUL COUNTRYSIDE OF NORTHERN BALTIMORE COUNTY EVERYDAY. ” — TONY FOREMAN

The announcement that the Foreman-Wolf Group were going to reopen The Milton Inn— its first restaurant in the county—created a shockwave of culinary joy.

Foreman-Wolf refreshed the historic building’s interiors and kitchen, opening the restaurant in 2021 under the guidance of chef and coowner, Chris Scanga. Today, The Milton Inn offers cuisine focused on the Southwest of France showcasing fresh, seasonal ingredients from over two dozen of the mid-Atlantic’s finest farms and purveyors.

Looking to taste more of what Baltimore County offers? Try these delectable destinations:

THE TILLERY, OWINGS MILLS
Dine in on classic American fare and craft beverages or enjoy sitting outside, perhaps around the firepit.
thetilleryowingsmills.com

PERENNIAL, TOWSON
Enjoy Chef Jay Rohlfing’s innovative, seasonally-inspired menu and a “robust cocktail program,” right in the heart of Towson.
perennialtowson.com

LA FOOD MARKETA, PIKESVILLE
Chefs Chad Gauss and Johntay Bedingfield bring the same quality of its sister restaurant in the city, The Food Market, to Quarry Lake.
lafoodmarketa.com

SUNSET COVE, MIDDLE RIVER
This beach bar and restaurant with its perfect waterfront view is the place to enjoy long, warm summer days and evenings.
sunsetcovemd.com

THE HUB, CATONSVILLE
This food hall features cuisine from multiple vendors so you can sample everything from Korean street food to all things hot pot goodness. There’s even a Montessori-inspired kids play area.
thehubfoodcourt.com

BOORDY VINEYARDS, HYDES
Enjoy everything from a tour of the vineyard to food truck cuisine and farmers’ markets, all with a sip of wine from one of the county’s oldest vintners.
boordy.com

Catonsville became Baltimore County’s first state-recognized Arts and Entertainment District in 2020. The award was given by the Maryland State Arts Council, and it is easy to see why. Catonsville is home to a host of live music venues and shops—and places like Bill’s Music House and Appalachian Bluegrass Shoppe that are both shops and live music destinations. Perhaps it’s no surprise the Maryland General Assembly dubbed it, “Music City, Maryland.”

But there’s more to Catonsville than just great music, and many of its charms are best explored on foot with a leisurely stroll down Frederick Avenue. Here you will find enticing places to shop small, such as locally owned antique shops, boutiques, and artisan food markets. And whether you need a restorative jolt of caffeine or a delicious meal to recharge during your saunter, Catonsville features coffee shops and restaurants to suit all tastes.

With Catonsville leading the way, Baltimore County is sure to continue its growth as a recognized center of arts and entertainment.

Looking for more places to stroll and shop local? Be sure to visit the county’s retail hubs:

TOWSON: The county seat features small shops, boutiques, and great restaurants.

HUNT VALLEY: While the energetic town center is Hunt Valley’s heart, don’t miss the small shops, garden centers, and markets along York Road.

REISTERSTOWN: From one end of Main Street to another you can pick up kids clothes at The Elephant’s Trunk, enjoy a coffee at Reister’s Daughter, and get ice cream, salon styling, and more in between

Do you have an aspiring golfer in your household or do you want to share your love of the game with a young person? The Fox Hollow Training Center (FHTC) in Timonium is the perfect place to start—or to get a seasonal refresher.

Golf is a sport a child can learn now and play for a lifetime. Since it’s noncontact, it’s a great way to exercise with less likelihood of injury.

At FHTC, children learn the game from trained professionals and are introduced to important life skills like integrity, sportmanship, and self-control.

The facilities at FHTC are top notch, including 60 hitting stations, three lighted putting greens, and practice bunkers. FHTC is routinely ranked nationally as a Top 50 Driving Range
by the Golf Range Association of America.

Now is the time to get in the swing of things, with special offers like professional instruction at reduced rates for juniors and reduced and/or complimentary access to any of Baltimore County Golf’s five courses for golfers 17 and under. Or take advantage of one of FHTC’s summer camps.

baltimoregolfing.com

Baltimore County has countless places to get out and connect with friends and family.
Here are just a few:

CROMWELL VALLEY PARK, PARKVILLE
Just minutes from Towson, this park encompasses 460 acres of stream valley and upland habitat, a combination that makes it perfect for birding. The nature center offers many programs or simply enjoy its hiking trails.
cromwellvalleypark.org

MARSHY POINT NATURE CENTER, CHASE
Sitting within a 3,000-acre nature preserve on the Upper Chesapeake, Marshy Point offers innnovative programs and exhibits for visitors, hiking trails, and Baltimore County’s first water trail for kayaking or canoeing!
marshypoint.org

BENGIES DRIVE-IN THEATRE, MIDDLE RIVER
Recapture a bygone era at Maryland’s only remaining drive-in theatre. Featuring the “biggest movie theatre screen in the USA,” Bengies is a great spot to enjoy the latest blockbuster.
bengies.com

PRIGEL FAMILY CREAMERY, GLEN ARM
At the scenic Prigel Creamery enjoy a scoop of chocolate peanut butter, caramel pretzel, or even a choose-your-own ice cream sandwich, while the farm’s dairy cows graze happily in their pastures. P.S.: They serve way more than ice cream!
prigelfamilycreamery.com

HAMPTON NATIONAL HISTORIC SITE, TOWSON
In 1790, Hampton was perhaps the largest home in America. Today, the architecturally significant home and surrounding site offer a chance to explore and gain a deeper understanding of the complex history of our nation.
nps.gov/hamp

There’s no better way to spend a hot, humid summer day than lazing down the Gunpowder River in a tube. The always cool and shaded river winds its way by pastures and woodlands, meandering parallel to the NCR hike and bike trail. Tubing is the antidote for harried lives.

The Monkton Bike shop, housed in the historic Monkton village, offers tubes for rent for kids and adults. It has also marked two tubing routes accessible by foot. Simply walk north on the NCR trail and look for the blue tree markers to find the path where you put in at the river. When you coast under the Monkton Road bridge you’ve reached the end of your float.

The Gunpowder is generally tranquil and often shallow enough to walk and splash in, making it a perfect outing even with young kids.

Looking for more outdoor adventures?
Here are a few destinations to add to your summer bucket list:

LOCH RAVEN RESERVOIR
The protected woodlands around the reservoir feature 60 miles of hiking trails while its calm waters are perfect for kayaking.
baltimorecountymd.gov/departments/environment/watersheds/lrmain.html

NCR (TORREY C. BROWN) TRAIL
Whether you’re a runner, walker, or biker, the nearly 20 miles of trail following the meandering path of the former Northern Central Railway (NCR) offers optimal conditions. Just look out for tubers sharing the path on hot summer days!
dnr.maryland.gov/publiclands/pages/central/tcb.aspx

B’MORE SUP
Interested in paddle pilates? Or a board excursion with your pup? Whether you simply want to try staying upright in a begininers paddle board class or you’re ready for yogaflo on your board, the three locations of B’More SUP are here to help.
baltimoresup.com

ROCKY POINT GOLF COURSE
Go for par—which is 72, by the way—on this exceptional course set in meandering natural wetlands, the only waterfront course on the western shore of the Chesapeake Bay.
baltimoregolfing.com/course/rocky-point

PATAPSCO VALLEY STATE PARK
There are 200 miles of hiking trails inside the park’s more than 16,000 acres. See for yourself why the park is nationally recognized for its trail system and scenic beauty.
dnr.maryland.gov/publiclands/pages/central/patapsco.aspx

When restaurateur Tony Foreman and chef Chris Scanga toured The Milton Inn prior to purchasing the property last year, they shared a lightbulb moment. As they walked through the historic home with its massive hearths and fieldstone exterior, they were in total agreement.

“We came to the same conclusion that we should serve game here,” says Scanga. “It reminded me of French hunting lodges I’d seen in Languedoc, France,” says Foreman. “The inspiration is about having an idea that feels right and honest, where it feels like something it should always have been.”

So, on the spot, they, along with Foreman Wolf partner-chef Cindy Wolf of Charleston, decided to reincarnate the once-legendary restaurant into something that had the feel of those French lodges but would be equally at home in Maryland hunt country, where the property is located.

“We envisioned a space that would feel elegant and rustic at the same time,” says Foreman, “a place where we could hang antlers on the wall, and where it would feel cool to do that.”

That concept came to life when The Milton Inn reopened its doors in July. (Chef Brian Boston served his last meal there in spring of 2020, when it became a casualty of the pandemic.) With its intimate dining rooms, plush textiles, impeccably sourced European oil paintings, a menu of French gastronomy’s greatest hits, and, yes, a collection of antlers artfully mounted on the wall ascending the staircase, the iconic Sparks restaurant is back—and better than ever.

It’s a happy ending for a space that dates back a few hundred years when the circa 1740 mansion was first a Quaker coach stop, then a boarding school (The Milton Academy for Boys, infamously attended by John Wilkes Booth), an antiques shop, and finally, a fine- dining fixture that, while beloved by many, was well past its prime.

After a complete restoration and reimagining of the space—this version of the storied restaurant is the same in name only. And somehow, Foreman Wolf’s first foray into Baltimore County manages to feel both current and timeless. Gone are the doilies, white tablecloths, and Eisenhower-era offerings like oysters Rockefeller of yore.

In are the craft cocktails (and an impressive French-accented wine list and Parisian maître d’hotel), rechargeable table lamps, and old-school Francophile favorites, which while deeply rooted in the past, have been updated for modern diners. In fact, Scanga describes the menu as “peasant food dressed up to be Instagram-worthy.”

 

“WE ENVISIONED A SPACE THAT WOULD FEEL ELEGANT AND RUSTIC AT THE SAME TIME.”

 

The atmosphere is equally posh. The talented Katie DeStefano created a series of seven spaces to choose from—the dark and dramatic Stable Room, the Hearth Room with its taxidermized pheasants, the genteel main dining room, and the airy Garden Room. (There’s also a lovely weatherproof outdoor patio area, for those who prefer eating en plein air only.)

In addition to reimaging the space, Foreman and Wolf have given the 32-year-old Scanga a platform for his talents. Prior to this gig, Scanga worked in the kitchens at Foreman Wolf’s other properties, including Petit Louis Bistro, Johnny’s, and Charleston.

He was also classically trained at the famed Culinary Institute of America, which makes him well-suited to design a menu of French comfort foods that pulls from the borders of southern and southwestern France, including the Basque Country and the Rhône region.

Think of Scanga’s perfectly rendered dishes—seared foie gras in plum sauce, grilled venison with chanterelles and sour cherries, duck leg confit with plums, and a succulent roasted guinea fowl—as an edible love letter to French fare.

“My style of cooking is doing stuff that is like grandma food that we can doll up,” he says, “but the flavor is classic French cooking.”

Scanga displays a deft artistic approach to his plates, but nothing is overdone—and every ingredient has a raison d’être. Take for example the divine steak tartare, a playful toad-in-the hole preparation that features a buttery brioche atop a luscious lobe of ruby-red beef, Ossetra caviar floating in black truffle vinaigrette, a quail egg at its center, and sorrel leaves that act as both garnish and a citrusy palate cleanser to cut the richness between bites.

The Pâté en Croûte (“pie in crust”)—a mixture of ground venison and pork pâté encased in a decorative puff pastry—is a work of art that takes days to prepare. This melt-in-your-mouth version honors the centuries-old French culinary tradition. On the seafood side, the Saumon la Cr me d’Oseille, a crispy-skinned piece of salmon sitting in sorrel sauce, is a delicious nod to the famed Michelin-starred La Maison Troisgros in Roanne, France, believed to be the birthplace of salmon in sorrel sauce.

Louis lovers will rejoice that many of that bistro’s flawlessly executed classics—the onion soup, the quiche, the steak frites—have earned a spot on the menu here. Also, familiar is Foreman Wolf’s gracious and caring service that never fails to make the meal. (We were so happy to see the suave Nezam Mojarrad, who has worked all over town, take command of our table.)

The Milton is an instant classic. As it was in the past, it’s a place to return to again and again.

THE MILTON INN 14833 York Rd., Sparks- Glencoe. HOURS: Sun. 5-9 p.m.; Tues.-Sat.: 5-10 p.m. PRICES: Appetizers: $11-24; entrees: $16-45; desserts: $11.

CH-CH CHANGES

STEM: It’s going to be a big year for Urban Pastoral—the local development firm that specializes in high-tech urban farming. In the coming months, founders J.J. Reidy and Christian De Paco are planning to unveil 3,000 square feet of hydroponic greenhouse space inside a new learning center at Green Street Academy in West Baltimore. Once it’s up and running, the project will not only serve as an educational tool for students, but it will also provide an estimated 25,000 pounds of leafy greens per year to local restaurants. The produce will certainly come in handy for STEM, the newly rebranded iteration of Reidy and De Paco’s Stall 11 inside R. House in Remington.

Beginning this Sunday, January 12, the plant-based eatery will feature a redesigned counter experience, DIY bowls and salads, and a rotating roster of seasonal items. Although there will be many new options, Stall 11 regulars will be happy to hear that favorites including the Korean barbecue cauliflower, vegan mac and cheese, and avocado BLT will remain on the menu. “R. House was created as a launchpad for food entrepreneurs, and this is the evolution of our business and vision,” Reidy said in a statement. “After three amazing years with Stall 11 at R. House, it was time for a change in concept. . .We can’t wait for Baltimore to meet STEM and to share more of the delicious plant-based dishes that we know will become new favorites.”

Friends and Family: Speaking of rebrands—and vegan and vegetarian options—Fells Point mainstay Sticky Rice is closing its doors on Tuesday, January 21 with plans to reopen as Friends and Family in March. Known for its sushi, tater tots, and wide array of plant-based options, the restaurant will soon transition into a breakfast-all-day concept that maintains its emphasis on vegan and vegetarian dishes. “As we settled into our tenth year of business, we have determined it is time to retire the current concept and expand on our core principles,” managing partner Ginny Lawhorn, who will remain at the helm of the bar program, said in a statement.

Slated construction plans include renovated bathrooms, the removal of the large sushi bar to make way for more communal seating, and Lawhorn’s curated installation of artwork by—you guessed it—friends and family of the business. The new name was also inspired by the building’s former inhabitant, Friends—which Lawhorn and her husband, owner Ronnie Pasztor, describe as a cozy neighborhood dive bar. “Friends was a local favorite driven by comradery,” Lawhorn says. “Sticky Rice built on that comradery with an inclusive menu and welcoming team. We are looking forward to expanding on these pillars and cultivating our place in the community.”

Cunningham’s: Yet another dining destination starting the decade with a refresh is this Towson hotspot, which closed its doors earlier this week. The farm-to-table restaurant will reopen this spring after a major redesign by Patrick Sutton and the expansion of its downstairs cafe. Executive chef Jay Rohlfing tells us that the decision was influenced, in part, by all of the retail and residential development happening in Towson. “We figured it was time to be part of that renaissance,” he says. Though details about the new concept are still in the works, Rohlfing confirms that the locally sourced menu will emphasize American classics and the dining space will be downsized to include more bar seating. Read more here.

OPEN

Rooster & Hen: Just when we thought Cross Street Market had everything we could ever want (from pizza and beer to pho and Haitian cuisine), the newly renovated Federal Hill staple now boasts its own mini grocery store. Located just off of the Light Street entrance, the new “market within the market” offers a selection of produce, flowers, dairy, snacks, baked goods, and prepared foods for diners to grab on the go. Husband-and-wife owners Joe McRedmond and Allison Smith, who started Rooster & Hen in Catonsville in 2016, will also use their new space to continue Lucky Pantry—the store’s home meal kit program that now offers pick-up at the market every Monday. The new space also features a full kitchen for the owners to host food pop-ups, cooking classes, and other programs that contribute to their community-focused mantra.

The Veranda at The Milton Inn: Executive chef Brian Boston has launched an extension of this fine-dining den in Sparks. What was previously the outdoor patio is now The Veranda, an enclosed lounge highlighting a stone fireplace and retractable roof for the warmer months. It will also be a venue for live jazz and feature its own menu of drinks and small plates including crabmeat cocktail, charcuterie samples, and deconstructed s’mores that diners can roast at their tables.

The Milton Inn has been a restaurant for 70 years. What’s the secret to its longevity?
This building—even though it’s almost 300 years old and has its challenges—is charming. It has charm you really can’t replicate in a new restaurant. You also have to be a little crazy to be in the restaurant business. This is not a normal life. This really is a lifestyle. I live and breathe the restaurant, and everything else is secondary. It really does take that much dedication. If you see a restaurant that’s been in business for 20 years, someone is working their butt off. It doesn’t happen by itself. 

Did you ever see yourself working here that long?
I came to eat here in probably 1980-something. I sat in that dining room with the hearth and I said to myself, “I’d love to own this restaurant one day.” And not even trying, it kind of fell into my lap. It’s weird, right?  

How do you keep up with Baltimore’s growing food scene?
Consistency is a huge part of the ingredients that make this place successful. But we also try to make gradual changes. You have to slowly evolve. If you don’t, you will go out of business.    

How do you decide what changes to make?
That’s always the hard part. What do we get rid of and what do we keep? I basically just look at the numbers. Okay, what’s selling and what’s not selling? Because of that, we’re a pretty traditional restaurant. My food is straightforward. It’s not smoke and mirrors. I don’t like trendy at all. Trendy doesn’t last.

You’ve made a big shift toward small plates at the restaurant. 
The small-plate menu has become a really important piece of our business. One of the things we saw was that people weren’t eating the same way they used to. You have to take your cues from your customers. Fridays and Saturdays are the busiest times, when people are going out on date nights, and it doesn’t cost them an arm and a leg. The moment you say “Milton Inn,” most people think “expensive and far away,” but I’m on a quest of changing people’s opinions of what we are. 

Leading up to the 70th anniversary, you spent $600,000 in renovations last year, which included your circa 1740 lounge. 
Doing things like renovations are necessary to keep you healthy. People are willing to spend money in a restaurant, but they’re not willing to spend $50 and look around and see everything looking shabby. That’s not going to cut it. We’ve always been willing to put money into this business. What used to be an empty lounge is now full. 

What changes have you noticed over the years in the local food scene? 
Dress codes are just completely gone. I got rid of ours years ago now—I’m a realist. I was probably one of the first fine-dining restaurants to say, “We’re not winning this battle.” Sometimes you just have to say, “How many people am I going to turn away before I change how I do something?” 

What’s one of your personal favorites on the menu?
The Filet of Chesapeake—it’s delicious. Filet mignon and a crab cake with béarnaise sauce, Jack Tarr potatoes, and fresh vegetables. It is a really simple dish, but it’s our best seller, and has been for the past 20 years. 

What’s next for you and the Inn?
I’m slated to be here until 2040.  

That’s a long time. 
It’s not really that far away, believe it or not. It all happens so quickly. Twenty years goes by in no time. I picked that date because I wanted to be here for the anniversary of the 300th year of the building, so that’s only 23 more years. Hopefully I can survive that long. [Laughs.] But that’s the plan.