Inn at 202 Dover Review
By Doug and Christine O'Conner
In the heart of down town Easton, the Inn at 202 Dover includes a spectacular restaurant in addition to its four newly renovated guest suites.
Inn at 202 Dover
202 E. Dover St., Easton, MD 21601 • (866) 450-7600 •
www.innat202dover.com
When to Enjoy: Dinner served Thurs.–Mon. beginning at 5:30 p.m.
Afternoon Tea served Thursdays at 3:00 p.m. (reservations requested). Call (410) 819-8007.
Expect to Pay: Appetizers, Salads, Soups: $8–24
Entrées: $22–32
Side dishes: $5
Executive Chef: Jorge Alvarez
When assigned to review the Inn at 202 Dover, we looked at each other and said, “Where is that?” After our dining experience, we both agreed this is one of the region’s best-kept secrets—and it’s right in the heart of historic downtown Easton!
Arriving on a chilly December night, we were happy to find parking on the street in front of the gated wrought-iron fence. The beautiful mansion lit up the street with its Victorian splendor.
A gracious individual wearing a black chef’s jacket greeted us at the door. (We later learned that this was the executive chef, Jorge Alvarez.) We had called ahead and made reservations, so our table in the formal dining room was ready for us. Walking in brought back memories of touring some of the grand mansions in Newport, Rhode Island, during our college years. Owners Shelby and Ron Mitchell collect antiques and have filled the dining room with interesting and functional antique furniture. Our dining area still had the original ceiling of what was an outdoor porch when the home was originally built; it had been restored and looked amazing. Our table was draped with a white linen table cloth and preset with gold-rimmed water glasses, large wine goblets, and polished silverware.
Oysters Rockefeller, preparted by Executive Chef Jorge Alvarez
We both ordered our favorite cocktail, a Grey Goose martini, and our waitress, Trisha, handed us menus and explained the evening’s soup special: cream of tomato bisque. She told us that she had been working at the Inn since its opening in 2006 and that it was a wonderful place to work. We also learned the intricate shadowboxes and dollhouses that decorate the common rooms and dining room were hand-built by the Mitchells.
While Tricia was getting our cocktails, we perused the menu—which offers limited, yet well-thought-out, choices. We appreciate a menu that doesn’t require a lot of studying in order to find a desirable option. The four appetizer selections ranged in price from $10 to $24 (for a dozen oysters Rockefeller); and the three salad choices, which averaged $8.50, included a classic Caesar salad and a wonderful-sounding herb salad, tossed with rocquette (arugula) and served with a sun-dried tomato vinaigrette. The three steak selections ranged between $24 and $27, and the beef is all hand-selected, organic, and naturally aged.
New Zealand lamb prepared by Executive Chef Jorge Alvarez
A variety of other entrées are described with mouth-watering elegance: tomahawk veal chop, fire-grilled and served with scalloped potatoes ($32); pan-seared halibut topped with black truffle mushrooms ($26); bouillabaisse with scallops, shrimp, crab, and fish in a saffron broth ($30); roasted Magret Iduck breast served with an Asian orange sauce ($25); and wild mushroom ravioli in an artichoke and red pepper cream sauce ($22). The Inn’s signature dish is Dover sole, sautéed with capers, lemon, white wine, and butter (market price). There is also a nice selection of unique and interesting à la carte side dishes. (Chef Jorge gladly accommodates special requests when possible.)
By the time our cocktails arrived, we were ready to order. For her first course, Christine ordered the soup of the day, while Doug chose the jumbo lump crab and shrimp en crôute. For our entrées, we selected the bouillabaisse and Dover sole, along with two side dishes: sautéed wild mushrooms and Gruyere creamed spinach. We each ordered a glass of wine from the expansive wine list, to be served with our entrées. Christine chose the Trentino pinot grigio ($12) and Doug selected the Four Vines “naked” chardonnay ($9).
Helpless to the charms of carbohydrates, we enjoyed a helping of bread as we awaited our appetizers. Crusty on the outside and soft on the inside, the bread was served with a delightfully easy-to-spread and absolutely delicious whipped herb and shallot butter.
Interior renovations by the new owners of the Inn at 202 Dover resulted in recognition by the Maryland Historical Trust and the U.S. Department of the Interior
While waiting for our meals, we learned that this magnificent, 10,000-square-foot Victorian mansion was built in 1874 and is graced by architectural features such as gabled dormers, an elliptical fanlight above the front door, and an elegant conservatory. Paneled wainscoting, cornice moldings, and original multicolored mosaic tiles in the vestibule grace the interior. Originally a single-family home, it has been used over the years as an apartment house and an office building. When the Mitchells purchased it, extensive renovations were needed, including stripping upwards of 30 layers of paint in some areas. Recognized by the Maryland Historical Trust and the U.S. Department of the Interior, the renovation augmented the Victorian guest room with four large suites, each with a different theme: French, Asian, English, and Safari. We made a mental note to ask if we could tour one of the suites before leaving.
Our first course was flawlessly presented. Christine’s well-made bisque was served in a silver-rimmed, white soup bowl with a matching charger. Complemented by a garnish of chopped fresh herbs, the soft, red soup was a treat for the senses with bits of tomato to bite into. Doug’s crab and shrimp en crôute was served on a silver-rimmed china plate. The shrimp and crab were beautiful, with just a slight drizzle of saffron cream sauce and topped with a petite puff pastry. Two perfectly cooked jumbo shrimp were paired with an ample amount of jumbo lump crab meat. The saffron cream sauce was flavorful and pulled the elegant dish together.
Shrimp and crab appetizer, prepared by Executive Chef Jorge Alvarez
With a felicitous amount of time between courses, the entrées arrived—and both were divine. Sautéed and served with a delicate sauce of white wine, butter, and lemon, the Dover sole was topped with capers and a sprig of herbs. The dish was impeccable in presentation on the Inn’s beautiful china. Christine chose the Gruyere creamed spinach to accompany her meal. Creamed spinach is always a treat, but this variation was decadent, thanks to the abundance of Gruyere cheese with which it was prepared.
Doug’s bouillabaisse was served in a clear saffron broth with voul-au-vent and diced zucchini and carrots. His sautéed wild mushrooms were wonderful; the chef’s browning them in butter and garlic made for a nice pairing. Our meals were delectable and the portions left us comfortably full.
For dessert, we ordered a melting chocolate soufflé and coffee. The soufflé came in a warm, white ramekin and was topped with fresh whipped cream. Sweet and rich, the soufflé had a warm center filled with melted chocolate—it was a chocoholic’s nirvana—and the coffee paired perfectly with the soufflé, making for a wonderful finale to our dinner.
The evening became even more perfect during dessert when Chef Jorge came into the dining room and sang “Oh Holy Night” a cappella. His beautiful voice is a blessing, and one he graciously shares.
After dessert, we took Chef Jorge up on his offer to show us one of the suites. The Safari Suite, located on the Inn’s second floor, happened to be unoccupied. The large bedroom, appointed with antique and reproduction furniture, has a king-size bed. An adjoining sitting room includes a hidden-away TV, DVD player, and radio. (Chef Jorge said the Inn is also wired with an Internet connection for guests’ use.) The elegant bathroom has custom tile, a walk-in steam shower, and a large jet tub. The suite was bigger than some of our friends’ apartments.
Common rooms on the main level include a library, music room, and wraparound porch. Everywhere we turned, there were more pleasant surprises. The Mitchells paid attention to every detail in order to make a guest’s stay as pleasant as possible.
While touring the Inn, Chef Jorge told us about plans to host wine dinners beginning in the spring, and he’s designing menus with international themes and wine pairings to accompany each course. Even sooner, though, the Inn is celebrating its second anniversary with a Valentine’s Day pairing dinner. Chef Jorge assured us it would be an event not to be missed.
With all the amenities and wonderful interior charm, both of us felt the Inn at 202 Dover would make for a great weekend getaway. What else does one need besides exceptional food, a charming dining room, and a guest suite with every comfort imaginable?
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Doug O’Connor has 20+ years of experience as an executive chef and a food and beverage director, and is involved with the Chesapeake Chefs Association. He graduated from Johnson and Wales University with degrees in culinary arts and food service management. Christine also graduated from Johnson and Wales and holds a degree in hospitality management. They currently reside near Annapolis, in Cape St. Claire, with their two children.
Inn at 202 Dover
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