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Milford Oyster House Restaurant Review: Chef H. Edwin Coss cooks seafood with a sure hand. Innovative and unpretentious, his cuisine relies on fresh, high quality ingredients and precision---especially important in the preparation of delicate dishes such as flounder Florentine---broiled flounder served on a bed of sautéed spinach topped with garlic butter. One moment of inattention behind the stove and all would be lost---that just doesn’t happen at Milford Oyster House. The kitchen also takes pride in its heart-healthy salad dressings and locally available produce. All desserts are house-made; try Amy’s cheesecake, made by the chef’s sister and based on their grandmother’s recipe. The wine list is small but carefully chosen to match a largely seafood menu. The main dining room is comfortable and attractive with its exposed stone walls and an inviting fireplace. Guests can also opt for the more casual tavern with its menu of pop-culture favorites such as personal pizzas, burgers, fish ‘n’ chips, oysters on the half shell and creative tavern sandwiches.