Jumbo lump crab cakes, house-butchered steaks, gardens, and greenhouse on-site, housemade desserts served at an inn that dates back to 1744
All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Choose Between Two Options
- $10.50 for $20 worth of French lunch or brunch cuisine for two or more
- $26 for $50 worth of French dinner cuisine for two or more
- See the menus.
The Fine Print
Promotional value expires 120 days after purchase. Amount paid never expires. Must purchase 2 entrees. Not valid for catering. Not valid during restaurant week. Reservation required. Not valid on New Year's Eve. Not valid on Thanksgiving. Not valid on Mother's Day. Not valid on Valentine's Day. Not valid on Memorial Day, Labor Day and July 4. Limit 1 per person, may buy 1 additional as gift(s). Limit 1 per table. Must use promotional value in 1 visit(s). Valid only for option purchased. Valid for dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About The Elkridge Furnace Inn
In 1744, a brick tavern began pouring brews on the edge of the Patapsco River. James and Andrew Ellicott bought the establishment in 1810 and added a stately home for their family. More than a century later, when Daniel and Steve Wecker discovered the former Ellicott property in 1988, it had fallen into disrepair. But, seeing the promise in the neglected building and its surrounding 16 acres of flourishing linden, holly, and magnolia trees, the brothers convinced the state of Maryland to lease them the property. Together, they restored the rooms and much of the original 18th- and 19th-century craftsmanship, transforming it into what is now The Elkridge Furnace Inn. Today, guests walk over original longleaf-pine flooring and admire the stairway’s tiger-maple spindles and the molding’s Colonial-style dogwood motifs on their way to the historic dining room, whose atmosphere helped earn the restaurant a spot among OpenTable's 100 Most Romantic Restaurants in the country.
The restaurant’s lavish French cuisine plays no small part in its success, garnering laudations and media attention from the likes of the Washington Post. Daniel Wecker takes the helm in the kitchen as executive chef, burying game meats—such as rabbit and quail—and fresh seafood beneath rich glazes and beurre blanc sauces. When faced with too many choices from an encyclopedic wine list, diners can consult the menu for recommended vintages to pair with their dish.