You’re hungry. Not just "I could eat" hungry, but the kind of hunger that requires a massive plate of Southern comfort food before you can even think about functioning. If you find yourself anywhere near the University of Maryland, there’s a specific name that keeps popping up in group chats and local "best of" lists. Milk and Honey College Park is basically a local legend at this point, but honestly, it’s a bit of a polarizing spot for anyone who hates waiting in line.
It’s tucked away in the Cambria Hotel on Baltimore Avenue. That might sound a little weird—eating brunch at a hotel—but trust me, this isn't some stale continental breakfast buffet. We are talking about the "Southern Inspired" brainchild of Chef Sammy Davis, who you might recognize from Chopped. He actually won the show, and you can kind of tell when the food hits the table. The flavors aren't just loud; they’re screaming.
But let’s be real for a second. Is it actually worth the hype, or is it just a victim of great Instagram marketing?
The Reality of the Milk and Honey College Park Experience
Walking into this place on a Saturday morning is... intense. It’s loud. It’s crowded. There is almost always a wait. If you think you’re just going to stroll in at 11:00 AM and get a table immediately, you’re playing yourself. Most people end up hovering near the host stand or waiting in the hotel lobby, scrolling through their phones while the smell of frying chicken teases them from the kitchen.
The vibe is upscale-casual. You’ve got these deep blue accents and gold fixtures that make it feel fancy enough for a date, but then you look around and see half the room is in UMD hoodies. It creates this strange, high-energy crossroads of college students, traveling families staying at the hotel, and locals who drove thirty minutes just for the biscuits.
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Wait times can be a nightmare. Honestly, if you don't use an app to join the waitlist ahead of time, you might be looking at an hour or more during peak brunch hours. Is it annoying? Yeah. But usually, the first bite of the Chef's Signature Shrimp and Grits makes you forget why you were grumpy in the first place.
The Menu Items You Actually Need to Know About
Let’s talk about the food, because that’s the only reason anyone deals with the College Park traffic. The menu is a love letter to the South, but with a weirdly specific Maryland twist here and there.
- The Shrimp and Grits: This is the heavy hitter. It’s not your grandma’s watery grits. These are thick, cheesy, and topped with a jumbo shrimp that actually feels jumbo. The "holy trinity" of peppers and onions is in there, along with a Cajun cream sauce that I’m pretty sure is 90% butter. It’s heavy. It’s rich. You will probably need a nap immediately after.
- Smothered Chicken and Biscuits: This is the dish for people who have given up on their diet for the day. The biscuits are massive—flaky, buttery, and large enough to be used as a small pillow. They smother it in gravy, and the chicken is seasoned deep into the bone.
- Deep Fried Salmon Hash: Now, this is a bit of a wild card. Some people find it too salty, but if you like crispy textures and seafood for breakfast, it’s a winner.
- Rum Chata French Toast: This is basically dessert disguised as breakfast. It’s thick-cut brioche soaked in Rum Chata, topped with berries and whipped cream. It's sickly sweet in the best possible way.
One thing that people often miss is the Crab Cake Benedict. Since we are in Maryland, the standards for crab cakes are impossibly high. They don't use a ton of filler here, which is the ultimate test of a local restaurant’s integrity. If a place serves a bread-heavy crab cake in Prince George's County, they might as well close their doors. Milk and Honey passes the test.
Why the Service is Such a Talking Point
If you read Yelp or Google reviews for Milk and Honey College Park, you’ll see a massive divide. One person will say it was the best meal of their life, and the next will complain that their server forgot their water three times.
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Here is the truth: the staff is usually slammed.
When a restaurant is consistently at 100% capacity, things get chaotic. You might wait a while for your check. You might have to flag someone down for more napkins. It’s not a "white tablecloth" fine dining experience where someone is hovering over you. It’s a high-volume, high-energy brunch spot. If you go in expecting a quiet, meditative meal, you’re going to be disappointed. Go for the energy, go for the music, and go for the food.
The Chef Sammy Davis Factor
It’s worth noting that the brand has expanded significantly. What started as a smaller operation has grown into a multi-city powerhouse under the Thompson Hospitality umbrella. Some regulars claim that the "soul" of the original spots has changed since the expansion, but the College Park location remains one of the busiest in the chain.
Chef Sammy Davis brought a certain level of technical skill to Southern food that you don't always see. It’s about the balance of acidity in the sauces and the specific spice blends. He’s gone on record saying that brunch is the most important meal because it’s a social event, not just a feeding. You can see that philosophy in the portions—everything is meant to be shared, or at least discussed.
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Managing Your Expectations: A Survival Guide
College Park is a unique beast. You have the university right there, which means any given weekend could be a graduation, a homecoming, or a massive sports event. This directly impacts your ability to get a table at Milk and Honey.
- Check the UMD Calendar: If there is a home game, stay away. Or, at least, prepare for a three-hour wait.
- The "Pro" Move: Go on a Tuesday or Wednesday. People forget that they serve breakfast and lunch during the week. It is significantly calmer, and you can actually hear the person sitting across from you.
- Parking: Since it's in the Cambria, you can usually park in the garage. Just make sure to get your ticket validated or check the current signage, as College Park parking enforcement is notoriously aggressive. They will tow you faster than you can say "extra gravy."
Addressing the Price Tag
Is it expensive? Sorta. You’re looking at $20 to $30 for an entrée. When you add a cocktail—maybe one of their giant mimosas—the bill climbs fast. For a college student, this is a "parents are in town" kind of meal. For everyone else, it’s a weekend splurge.
The justification for the price is the portion size. Most people leave with a box. Those grits hold up surprisingly well the next day if you reheat them slowly on the stove with a splash of milk. Don't use the microwave; you’ll ruin the texture of the shrimp.
Actionable Steps for Your Visit
If you're planning to head to Milk and Honey College Park, don't just wing it.
- Download the Yelp App: They often use the "Join Waitlist" feature here. Check it before you even leave your house. If the wait is already 90 minutes, you can put your name in while you're still in your pajamas.
- Order the Biscuits Early: Sometimes they run out of the freshest batches during the late-afternoon rush. Get them as soon as you sit down.
- Explore the "Sides": Don't sleep on the cheesy hashbrowns. Everyone talks about the mains, but the sides are where the hidden gems are.
- Check for Seasonal Specials: They occasionally rotate in items like lobster tails or specific seasonal french toast flavors that aren't on the permanent online menu. Ask your server what the kitchen is excited about that day.
- Plan Your Parking: Use the hotel garage at the Cambria. It's safer and easier than trying to find a spot on the street in College Park, which is a losing game most days.
Milk and Honey College Park isn't just a restaurant; it's a rite of passage in Prince George's County. Whether you're there for the celebrity chef connection or just a really good piece of fried chicken, just remember to bring your patience along with your appetite.