Chef Dan and wife, Donna Wecker, and family started The Elkridge Furnace Inn in the Spring of 1992 after several years of intensive restoration of this historic complex located on over 12 acres in the Patapsco Valley. The grounds and historic buildings offer stunning views and important Maryland history. Serving up Restaurant, Catering and special Events, the menus at The Elkridge Furnace Inn offer seasonal, upscale, Farm-to-Table dining influenced by Chef Dan's 40 plus years of varied culinary experience and inspired by our organic gardens. Where History Meets Hospitality and memories are made. Check us out!
HOURS OF OPERATION
Closed Mondays (open for private events that reach a minimum spend)
Limited Dinner Seating:
Tuesday to Friday 5:00 pm – 8:00 pm
Saturday 5:00 pm - 9:00 pm
Sunday 4:00 pm - 8:00 pm
Limited Brunch Seating:
Saturday & Sunday 10:00 am – 2:00 pm
Take Away Menu
Tuesday - Sunday 12 PM - 7 PM
(located at the Garden House)
Wednesdays from 12 pm - 6 pm
MEET THE CHEF
All Elkridge Furnace Inn Gardens are fully organic and all vegetables are of an heirloom variety. We even have our own mushroom house! Chef Dan and the staff strive to supply the freshest and most naturally produced foods. We work in conjunction with several local area farms, primarily Myrtle Woods Farms for produce and Copper Penny Farms supplying specialty meats. Both farms are located within ten miles of the Elkridge Furnace Inn. All butchering is done in house and all beef is USDA Choice or better. Chef Dan also enjoys creating charcuterie (various sausages, bacon, ham, pâté, etc.), cheeses, and spending time in our on-site smoke house!
"My philosophy on cooking is to work with classic principles, learn to work with the tools you have, be as fresh and as seasonal as possible, never stop thinking, and love what you’re doing."
-Chef Dan Wecker