In the Press
Southern Living Magazine
"18 Southern rites of passage to cross off your list this year . . . for Maryland The Robert Morris Inn . . . traveler best of the south"
Chesapeake Taste Magazine 2012 Page 1 Page 2
"Maryland Crabs, Rcokfish, Peaches, Sweetcorn and Asparagus . . . Mark transforms these local ingredients into . . . "
Huffinton Post September 2012
"Have you ever wistfully read a Hemingway novel and pined for the days of old when a tavern with strong drinks and hearty food had comfortable rooms just upstairs . . . . "
Washington Post July 2012
"People come from all over for the Crab Spring Roll . . ."
Baltimore Style November
"The historic Robert Morris Inn reopened in 2010 and the old girl has been busy with locals and tourists ever since . . . ."
Foodsite Magazine October 2011
"Both menus are refreshed regularly to take advantage of Maryland's bounteous offerings from farm, field, and water . . . "
Food & Wine Magazine October 2011
Americas finest B & B's "Great breakfasts may be lavish, like the lump crab Benedict at Robert Morris Inn . . . ."
WBOC's Ko Im meets the owner and chef of the Robert Morris Inn in Oxford, Md. June 2011
What's Up Eastern Shore Magazine March 2011
" The powerhouse behind Sherwood's Landing at the Inn at Perry Cabin, Chef Mark Salter, left his 17-year position to open a new restaurant at the Robert Morris Inn in Oxford in May . "
Washington Examiner December
" In Oxford, MD America's oldest inn dates back to 1710 . . . . "
Chesapeake Life Magazine December 2010
" An old favorite reopens in Oxford, but are the crab cakes just as good as the ones author James Michener famously adored . . ." remarks Mary K. Zajac
Chesapeake Boating November 2010
" Salter's passion and talent bode well for the next chapter in the history of the Robert Morris Inn ", remarks Beth Schuker.
Richard Gorelick October 2010
" The inn is running a leisure special through early April. It includes breakfast and a dinner in the taproom or tavern. Even with a two-night minimum, it's a don't-miss offer. I don't like to tell people what to do, but basically, if you don't jump on this one, you're nuts! ", says Richard Gorelick
Colchester Gazette July 2010
"Chef mark hopes he has right ingredients for inn"
Attraction, The Good News Magazine June 2010
" with its new guardians at the helm, the Inn will continue to serve guests for many years to come "