In a quaint small town in northern Carroll County, Silver Run, happens to be the home of one Carroll County’s elegant fine dining experiences, “Bud’s of Silver Run.”

Silver Run is about eight miles north of Westminster and perhaps 20 miles south of Gettysburg, on Littlestown Pike. You will find it nestled perfectly in our county’s beautiful countryside. It is a little town that looks so pretty, you’d think that Disney or a movie production company built it.

However, it’s real.  Apparently I’m not the only fan of Silver Run and Bud’s; it seems that many folks have already discovered the place.  Not only was the restaurant full the evening I went, but we recognized many familiar faces there.

As for Silver Run, Commissioner Dean Minnich, in his 1995 book the “Towns and Villages of Carroll County,” introduces the storybook town well.  He wrote that for a small village, it “has all the characteristics: industry, two beautiful churches … great architecture… and legendary past...”

I’ve have recently had a number of opportunities to travel through Silver Run during this year’s Carroll County summer staycation tour.  Once you are in town, you almost expect Sheriff Andy Taylor (Griffith,) Aunt Bee and Deputy Barney Fife to appear walking down the street.

I was originally drawn to visit the historic picturesque town because it is steeped in history, but as many of my readers probably know, what really brought me back for a return visit was, you guessed it, eating.  

Besides, I was channeling the hit travel, food and dining cable show, “Anthony Bourdain, No reservations.”  The previous weekend I had overdosed on watching a marathon showing of the show almost all afternoon, on the Travel network.

Ken Lurie, who co-owns the restaurant in the historic roadside brick home just north of town, with local resident, Blinn Salisbury III; told me that he named the restaurant after his Dad.  Many years ago, Lurie had eaten at the same Silver Run restaurant at 4115 Littlestown Pike, with his Dad.

Oh, did I mention that the closest intersecting street near the restaurant is Mayberry Road.  I’m not kidding.  No word as to whether Ron Howard—– aka Opie Taylor — ever stops by…

The restaurant echoes the rich history of the Silver Run area.  From the legend of the silver mine on Rattlesnake Hill, Herr Ahrwed and his daughter Frieda, that dates back to as early as 1783; to stories of Civil War soldiers and their travels in the area in the summer of 1863, during the Battle of Gettysburg.

Silver Run was settled as early as 1729 by a small group of Germans from Pennsylvania according to Minnich.  “In 1763, they built a log church, which served the Lutheran and Reformed congregations…”

Another early reference to Silver Run is when Dr. Charles Carroll, for whom our county is named, “began his local holdings in 1743 with one hundred acres near Silver Run,” according to Carol Lee’s Carroll County history book, “Legacy of the Land.”

From 1890 to 1910, the town was well known for the manufacture of “Maryland Grain Cradles,” by John Koontz.  A grain cradle is a large scythe-like hand tool that cuts the grain, gathers the straw, and drops it into the field in a pile.

The September 1, 1922 edition of the now-defunct Democratic Advocate newspaper carried an interesting brief on an airplane landing in Silver Run.

The paper announced that Jacob P. Hull was scheduled to fly into town the following Saturday for a visit and “The plane will remain at Silver Run until Sunday and if there are any who wish to take an air trip they will be given an opportunity to do so.”

Lurie explains that the foundation of the large brick house in which the restaurant is located, dates back into the late 1700s.  However, the current structure was probably built around the time of the Civil War.

The brick farmhouse and the accompanying farm were in the Warehime family until 1948, explained Lurie.  It was then that a Mr. Moog turned it into a restaurant.  It was later owned by Francis Baker…  It had several names over the years.  Many will recognize one the names, the Spotted Horse.

There’s plenty of easy parking at the restaurant and once inside the stately home it opens up into two elegantly appointed white tablecloth-dining areas.  It had, perhaps, a very friendly Williamsburg meets Seattle meets the Virgin Islands feel to it.

Lurie, who is originally from Baltimore County, had previously worked in fine dining in Seattle and comes to Carroll County by way of working as the food and beverage director of the Virgin Grand in the Virgin Islands.  (For a little Anthony Bourdain flavor in Carroll County…)

He opened the restaurant in Silver Run on May 21, 2008.

Of course, as my family was pre-occupied with the fine furniture, I was admiring all the art on the walls.  The restaurant may have been elegant appointed, but it was certainly wasn’t stuffy; the wait staff was definitely friendly Carroll County.

Lurie, and all the restaurant workers who served our meals; Brianna, Carla, and Ashley, took the time to chat; in spite of the fact that the restaurant was quite full.  

Lurie said that in spite of the economy, business has been good.  

That’s probably as a result of the unique experience that Bud’s has to offer; very friendly service, wonderful food, a great pretty drive away from traffic and congestion, and an elegant atmosphere.

Besides, Lurie, whose reputation for being very supportive of the community preceded him; was excited to list all the various groups and functions he has supported in the last year and a half, since the restaurant opened.

As a matter of fact, my family and I had been reminded to try the restaurant as a result of Lurie’s support of the annual Red Cross croquet tournament that had been held earlier that week.

Carroll Countians are very particular about supporting local businesses that in turn, support the community – which may be another great part of the success of Bud’s.

One of the restaurateurs, Ashley came out to talk with us after we were served our soup.  She was quite proud of the gazpacho soup she had prepared.  She explained that she has been working on her recipe for over 8 years.  “We have a lot of local farmers who bring us vegetables,” she beamed.

She explained that her gazpacho soup was not vegetables in tomato juice, as she tutored the seasoned cooks at the table with me, step-by-step, how she prepares it – like a work of art.  

And then she came back to share that the corn in the soup came from an eighth of a mile “that way,” and the tomatoes came from “right around the corner.”

Our dining experience was filled with conversations with the restaurateurs about food, recipes, the community and of course, from which local high school everyone hails – Westminster, Francis Scott Key, and Winter’s Mill.

Carla explained that she had spent the afternoon preparing deserts.  She was proud that “all the deserts are made right here at the restaurant,” she boasted.  

My diabetic readers should take note that Carla had spent part of the afternoon preparing sugar-free dietetic deserts.

Of course, I asked Lurie if he served grits.  Lurie said that he was working on a grits recipe for the future.  Well, that settles it – I’ll be back.  My family had the scallops, and the salmon dishes.  I went totally Carroll County and had a steak and mashed potatoes.  All of which was delicious.

I’ll be back - - for the grits recipe, the wonderful atmosphere, the art and the wonderful conversation.

For more about “Bud’s of Silver Run,” call them at 410-346-6816 or visit them at www.budsatsilverrun.com.

When he is not watching Anthony Bourdain, Kevin Dayhoff may reached at kevindayhoff@gmail.com or visit him at www.westminstermarylandonline.net

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