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Southern Living March 2007 (supplement to mid-atlantic states)
"Thanks to Ben they now ship crabcakes nationwide."

The Washington Post May 2006
"Life in Oxford is so unhurried and its riverside setting is so flawless, you'll feel relaxed the minute you set the parking brake."

Conde Naste Traveler June 2005
"Author James A. Michener was a fan of the crab cakes in the restaurant at the Robert Morris Inn, one of America's oldest hostelries. You'll be equally impressed by its lovely waterfront location."

Soundings Magazine July 2004
"Best Crab Cake: Robert Morris Inn, Oxford, Md. These crab cakes are pure lump backfin crabmeat, no fillers. In fact, the folks at the inn say it takes about 30 good size crabs (a pound of lump) to make four cakes. And they're served in an authentically restored 1710 tavern. Don't worry if your itinerary doesn't include a stop in Oxford. The inn now ships fresh uncooked crab cakes (not frozen) overnight from April thru November. Visit www.bestcrabcakes.com for ordering information."

Baltimore Magazine July 2003
"If you are seeking even greater solitude and room to be a porch potato, the inn also operates nearby Sandaway Lodge, a guest house of 19th-century vintage located on two beautiful acres along the Tred-Avon River."

Southern Living Magazine May 2003 
"A Little Slice of Heaven"  Locals report that James Michener wrote part of his book "Chesapeake" here.

The Baltimore Sun 2002
The Robert Morris Inn drips with period flavor.

Chesapeake Life February 2001
Both my crew and I were delighted with the food, service, and ambience...and have gone back for many years.

The Maryland Restaurant Association May 2000
The Robert Morris Inn was enshrined into the "Hospitality Hall of Honor" to pay tribute to their leadership, hard work, courage, creativity, dedication and prestige to the Industry in Maryland.

The Atlantic Journal-Constitution Oct. 1999
"And the broiled Morris crab cakes served were so tender I
ordered an extra one. I had never tasted such pure delicate crab meat."

Washingtonian Magazine May 1999
Opposite the the village harbor is one of the shores most appealing larger lodgings, the Robert Morris Inn...The dining room gets excellent reviews.

Pittsburg Post-Gazette April 11, 1999
"It was at the Robert Morris Inn that we were to find the best of the best
crabcakes Talbot County (and perhaps Maryland) has to offer."

Power and Motoryacht- Feb 1999
"But the Inns quiet-and of course, its delicious crab cakes-
eventually calmed me."
Style Magazine July-August 1998
"A favorite destination for residents and tourists who appreciate traditional Maryland fare served in a historic atmosphere."

Gourmet Magazine-June 1998
"While researching his novel Chesapeake, James Mitchener allegedly ate plenty of crab cakes at The Robert Morris Inn."

Yachting Magazine -Sept. 1998
"A great place to visit from anywhere and a visit to Oxford is the ultimate in stress reduction."

The Philadelphia Inquirer -Aug.30 1998
"A reputation for the best crabcakes around still seems well deserved."

The Baltimore Sun -Sept. 27, 1998
"The Robert Morris Inn serves benchmark crabcakes big, plump backfin jobs perfectly baked and served in an ambience rooted in the 18th century"

The Last Crab Cake of the Season
By Frances C. Gretes

Washington Post, Sunday, February 14, 1999; Page E04

     Not long ago, we received this letter from a New Yorker who had just visited the Chesapeake Bay area. We're happy to publish it here, hoping the man in question may indeed be reading. The restaurant at the Robert Morris Inn, (Morris Street, Oxford, Md., 410-226-5111) reopens April 1 for dinner.

     Since I am not sure whom to thank, I thought a letter published in the Travel section might reach the kind man (the owner, perhaps?) who served me the last crab cake of the season on the steps of the 250-year-old Robert Morris Inn. It was a poetic moment that I feel I should share.

     After driving alone for many hours up the East Coast at the end of Thanksgiving weekend on my way home to New York, I took a long, winding detour off Route 50 in the late afternoon toward Oxford, with a yearning for the famous crab cakes of the Robert Morris Inn. I had not eaten them for more than a decade, but their taste was firmly planted in my memory, like Marcel Proust's immortal petits madeleines.

     I drove down quiet Morris Street, parked my car and walked up the stone path to the entrance, only to find a sign that the restaurant had closed for the season just 15 minutes prior and would not reopen until April. A man stepped out to the porch and confirmed that indeed the restaurant and inn were closed. Despondent, I explained that I had driven for hours, anticipating with great delight the delicate flavor of the inn's famous crab cakes, the most delicious I had ever tasted. (Author James Michener also rated them the best.)

     Recognizing my sincerity, he showed great sympathy and asked how I would like my crab cake--baked or fried, on a roll or a plate, with lemon or sauce. He was offering me the very last crab cake of the season. Overwhelmed by his generosity, I said I would be grateful for even one bite, any way he prepared it.

     He pulled a long wooden bench onto the porch, swung it around to face the Tred Avon River, and told me to have a seat. The weather was extraordinarily beautiful for this time of year. It was a quiet Sunday at the end of a long holiday weekend. The drone of the distant interstate highway traffic was now replaced by the sound of soft surf on sandy shore and the gentle motor of the tiny Oxford-Bellevue ferry, which chugs across to St. Michaels every half-hour. The sun, which had shone brilliantly all day, was flashing its last few beams across the water. After a few moments, the kind man presented me with my freshly baked crab cake. "Here you are, the very last crab cake of the Robert Morris Inn until 1999. Enjoy this special Oxford moment."

     If he had presented me a jewel-encrusted crown on a damask pillow, I would not have been more elated than with this perfect crab cake ensconced in a warm bun. I savored every bite, especially the solid lump of crabmeat at the center, the sign of a premier crab cake. I lingered over my serendipity and good fortune in meeting someone who understood hospitality in its truest sense and offered it so graciously.

     Thank you, sir, for this beautiful memory. As Proust wishes for a friend . . . "May you always see blue skies overhead."

© Copyright 1999 The Washington Post Company