I travel extensively both nationally and internationally and have had many brunches, with most that I care to forget. Let’s say up front I detest brunches! They customarily are served buffet style and I really don’t often care for buffets. However, the way executive chef, William Lackey, has executed the brunch at the Kent Manor Inn eliminates the customarily overwhelming, roaring steam tables of an unpalatable cornucopia of tasteless foods that I have found at many other brunch offerings. The Inn’s brunch on the wonderful Eastern Shore of Maryland is one of the most delicious, fresh and beautiful presented brunches my colleagues and I have ever tasted. From the Mimosa’s to the Old Bay Spice rimmed Bloody Mary’s this place is a real find and WORTH the drive from DC. One of the Inn’s lovely rooms is dedicated to salads, smoked fish tray, fresh and perfectly prepared steamed shrimp, fresh shucked oysters and a small but extremely fresh array of salads and cheeses. In the Inn’s dining room – which reminds you of being at one’s “blue blood” grandmother’s grand affair – you will find an array of the most delectable hand carved meats, grilled fish, filet mignon (cooked perfectly pink to appease all), chicken and made to order omelets, eggs, etc., along with traditional breakfast fare – except that it is really FRESH and prepared in classic manor. A star is the prime rib (and I am SERIOIUS) and the most delectable baby back ribs (evidently made from the chefs “secret” recipe) that I have ever eaten - in Kansas City, Memphis or North Carolina. Yet in another room are the desserts – all truly delectable. It goes on and on – but it is NOT overwhelming. The secret – food come out in small batches so it does not rest in a chafing dish or steam table for an hour or more (there are NO steam tables here!). It is replaced as soon as it runs out – the kitchen KNOWs how to manage food against the number of guests – BUT you never have to wait over a couple of minutes for something to come straight from the kitchen to the table. Let me assure you, for those who customarily go to brunches for the quantity – not the quality – you get it all here – a nice variety of perfectly executed food that has phenomenal flavor. Bravo to Chef Lackey – and Bravo to you who take the one hour jaunt from DC to try it.
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