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.
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