We stayed in Easton during my birthday weekend, our first trip to this part of the Eastern Shore. I let the restaurant know on the opentable reservation that this was my birthday dinner. When we walked in, the hostess sat us in this little private alcove by the window. Sitting on the table was a “Happy Birthday” envelope and inside was a note signed by every member of the staff! Even the chef! This gesture was only a sign of things to come.
The restaurant is in a historic house and it is very cozy. It really feels like you were invited to a dinner party at someone’s home. The place reminded us of the Kitchen at Rock Hall, a little further up the Eastern Shore, which unfortunately is no longer in existence.
The first thing that I noticed about our server was a jarring lack of polish. I thought about it for a while, and then I remember that this place is on the rural Eastern Shore. There is not exactly a large pool of experienced servers who have worked in a fine dining atmosphere.
We started with a half bottle of Sancerre Sauvignon Blanc from the Loire Valley. A good wine will complement an occasion, and this wine only made the night better. Before we ordered, we were served a house made baguette from the Inn baker, along with butter molded in the shape of a pear and sprinkled with coarse black pepper and salt.
We could not decide on our entrees, so we put in an order for the Duo of Tuna Tartare. Half of the dish was slices of raw tuna crusted in what tasted like Old Bay and then sprinkled with coarse salt. The Old-Bay-like crust was different, but I liked the familiar taste of the spice blend. The coarse salt could have been applied more evenly, however. I got a few bites with no salt.
The other half of the dish was a more traditional tartare, with small chunks of raw tuna in what tasted like a sesame oil marinade. Rounding out the dish were roasted beets in a very light cream sauce, raw almonds and a black and white sesame seed cracker.
All of the dishes at the restaurant are served in the modernist-style, with very small portions and beautiful arrangements. For Marnay’s entrée, she got Rhode Island Sea Scallops with beluga lentils, swiss chard and bacon lardons. The bacon made everything SO deliciously smoky and the large scallops were perfectly seared.
I got the seared duck breast with pickled walnuts, baby greens, pomegranate-quinoa and a cherry dark-chocolate jus. We shared our entrees, each eating about half and were happy with how they came out.
Afterwards, we decided that we had room for dessert. Marnay got a scoop of house made vanilla ice cream, while I opted for a pear liquor. Much to our surprise, the server came out with a chocolate soufflé and crème anglaise! Dessert was incredible and was our favorite part of the meal. The chocolate soufflé with crème anglaise poured in the center may have been my favorite dessert EVER. And the vanilla ice cream had such an intense yet balanced vanilla flavor that I am still thinking about it. Who would have thought, memorable vanilla ice cream!
I want to reserve the last part of this post to talk about how genuinely warm every member of the staff was at the Bartlett Pear Inn. This was a birthday meal that I will not soon forget, and I would go back in a heartbeat next year!
Bartlett Pear Inn: 28 S Harrison St, Easton, MD 21601