THE ELKRIDGE FURNACE INN
Becoming who we are...
31 years ago we started the Elkridge Furnace Inn project with the restoration of this historic complex. Dan used his training in French cuisine and our menu had subtitles. Over the years, our gardens have expanded along with what we produce right here. The Garden House was added from the house we had lived in for 12 years for intimate celebrations. When it became more important where our food came from than a French etiquette, our Farm to Table experience became more evident. The layers of living history along with the natural beauty being part of the Patapsco Valley State Park are even more front and center with the redecorating we have done over the last year and a half with carefully chosen artwork including a new landscape created for us by Joann Weiss of the river behind us. Our new front sign now speaks of this identity in bold and clear ways. Gone is the "Fine Dining" label. We don't want to be confined by a box but to create outside of the box in the freshest way possible. Slightly more casual, but always the finest quality. New ideas, new opportunities! Like a vintage wine mellowing with age, we keep getting better. If it's been a while since you've experienced our gracious hospitality, there is much to see and taste that is new.
The staff at EFI wants to make sure our guests feel comfortable while dining with us. This is why we are continuing to have our front of house staff wear masks while serving you. We want to thank the countless researchers, doctors, nurses and other women and men who have worked so diligently and selflessly to get us to where we are today. We cannot thank you enough.
Indoor and Outdoor Dining Available
4 PM - 8:30 PM Tuesday-Thursday
4 PM - 9 PM Friday & Saturday
4 PM - 8 PM Sunday
10 AM - 2 PM Saturday & Sunday
EFI on Midday Maryland
Chefs Dan and Jared sat down with Elsa M. of Midday Maryland to talk about all things Elkridge Furnace Inn. They talk about the history of the property, the food evolution from classic French cuisine to the latest farm-to-table menu and so much more.
Watch the full interview below!