Chef Brian Boston, of the Milton Inn just opened a new restaurant in bucolic Highland. The Highland Inn will be more casual than his Sparks restaurant, with a low country menu featuring such comfort foods as shrimp and grits, and braised short ribs as well as a craft cocktail program.
When Boston first saw the 150-year-old farmhouse and property five years ago, he envisioned what he hopes will become a “landmark restaurant and a cornerstone of the community.” Boston used local companies and trades people as he gutted the house and rebuilt a certified green restaurant with recyclable paper products, LED lighting and plans for on-site herb gardens. His executive chef, Mark Davis (formerly of Baltimore’s Ten Ten restaurant) will oversee a farm-to-table menu with an eye to sourcing food as locally as possible. “We will be an integral part of the community,” says Boston who hopes to deliver the highest level of service, ambiance and of course, food.
The restaurant is currently open for dinner and will serve lunch beginning Monday, January 20. Sunday brunch will begin on January 26.
For more information, www.highlandinnrestaurant.com.
 Chef Mark Davis, left, and owner Brian Boston at the new Highland Inn. |
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