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    Manor Mill

    5.0 (1 review)
    Closed 12:00 pm - 6:00 PM

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    2 years ago

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    The Manor Tavern

    The Manor Tavern

    3.2(205 reviews)
    2.7 mi
    $$

    The cocktails at Manor Tavern were the undeniable highlight of our evening. They were stunning to…read morelook at, beautifully balanced, and not overly sweet. My husband ordered a lavender cocktail that was absolutely lovely. Unfortunately, the food didn't hold up to the same standard. My Maryland crab soup was underwhelming. For a state known for its crab, there was barely any crab meat to speak of. My husband fared better with his fried Brussels sprouts starter, which he really enjoyed, and his pork chop entree was solid. I ordered the wahoo fish special as my main, but it was so dry I couldn't get through it and had to send it back. I replaced it with a shrimp Caesar salad, which was fine but completely unremarkable. Our server was genuinely lovely and attentive, though drink refills were frustratingly slow throughout the meal. It seemed like a bar bottleneck rather than anything on her end, but it did affect the overall experience. The biggest sticking point is the price. For the quality of food we received, the menu feels overpriced. The cocktails were a bright spot, but the kitchen needs to catch up to justify what you're paying.

    I love dry martinis. Dry towels. Dry senses of humor, even…read more What I don't love is dry fish. My grouper had the makings of a fine dish. The flavor. The texture of the couscous. The crunchy onion straws. Then I bit into the white, flaky meat, hopeful it would match the caliber of its accompaniments. I was sadly mistaken. To avoid reaching for my dad to give me the Heimlich, I gulped water to get it down. Considering fish comes from water, it's quite a trick to make it taste like kindling. If you're going to serve your patrons dry fish and make them sweat to death in your hot dining room while they wait for refills, kindly put a carafe of water on each table. Or let them wear CamelBaks. Our waitress was clearly overworked. She was managing about 20 tables, making it hard to get more water--or anything, really. At least put man bun to work and have him ask customers if they need anything. Like water. If it were socially acceptable for me to wring my shirt into my glass, I would have. I didn't want to embarrass my father, so I refrained. I swore I wouldn't rip any more restaurants, but no one asked why I left three-quarters of my fish on the plate. Not the overworked waitress. Not the manager, who walked past our table half a dozen times, intentionally dodging eye contact. If they had, I would have told them the truth. Frankly, I think they already knew. So here we are. The truth hurts sometimes. Just like dry fish going down the gullet.

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    Manor Mill - musicvenues - Updated September 2026

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