There is something quite remarkable about walking into a place that has weathered a hundred years of change, yet somehow feels frozen in the best possible moment in time. The Ship Lantern Inn in Milton carries that kind of magic that makes you understand why three generations of families have chosen this spot for their most important celebrations, why grandparents who got married here bring their children, who then bring theirs.

Matt Smith, who has spent the last five years as part of the Ship Lantern Inn family, speaks about the restaurant with genuine affection that can’t be manufactured. “It’s a generational restaurant,” he explains. “I love hearing the stories of the people that come in—my grandfather or my grandparents got married here, my parents got married here. There’s just something about it when you walk in the door.”

The story of the Ship Lantern Inn begins with John Foglia, one of the four original partners of Chef Boyardee, who founded the restaurant in a building already steeped in Revolutionary War-era history. During World War II, the small basement kitchen became a preparation center for Chef Boyardee meals that were shipped to feed troops at West Point. “They filled the big drums of the food and shipped it off to the troops,” Smith says.

What stands out most about the Ship Lantern Inn is how intentionally it has preserved its character while continuing to evolve.

“We’ve tried to maintain the same atmosphere and ambience, the same element of class and timelessness,” Smith explains. “Just an old-timey feel.” Renovations are approached with care so that even guests who have been visiting for sixty years walk in and recognize the place they’ve always loved.

That balance between tradition and change is reflected in the menu. While the restaurant stays true to its classic offerings, new dishes are tested through specials, a process of trial, error, and refinement. Their braised beef short ribs, now one of their top-selling dishes, began as a simple non-menu special in 2019.

Some dishes and drinks have become icons in their own right. The Ship Lantern Old-Fashioned is one of the most popular ways to start an evening, and the dining room often doubles as a stage for tableside experiences: Caesar salad for two, Chateaubriand, and Bananas Foster all bring a touch of performance to the meal. Smith talks about the double-cut Hatfield pork chop with admiration: “The chef is like a magician back there—I don’t know how he makes it so juicy.” The Chilean sea bass and flambéed duck remain other standouts, each one honed over decades of refinement.

Their commitment to sourcing ingredients locally is just as thoughtful. Seven acres of farmland supply the kitchen with squash, eggplants, corn, and tomatoes, and deliveries from nearby farms, like fresh blackberries from just down the road, round out their seasonal menus.

Community involvement is at the heart of the Ship Lantern Inn. Over the years, they have hosted charitable events, donated to local schools, and consistently supported neighborhood initiatives. Their Tuesday through Friday happy hour, from 4 to 6 p.m., continues to draw locals with discounted beer, wine, and small bites, a casual, welcoming extension of their fine-dining experience.

For their centennial celebration, the restaurant has created a three-course prix fixe menu that feels celebratory yet approachable Caesar salad for two, surf and turf with a five-ounce filet and four-ounce lobster tail, and a chocolate torte for dessert, all for $100. “Not many restaurants can say they’ve survived 100 years, owned by the same family,” Smith says. “It’s an honor, really. This place has seen so many stories, so many families through the years.”

The Ship Lantern Inn is open Tuesday through Friday, 4-9 p.m.; Saturday, 1-10 p.m.; and Sunday, 1-8 p.m. Happy hour runs Tuesday through Friday from 4-6 p.m. For more information about the Ship Lantern Inn, visit shiplanterninn.com.