The Peppermill, on York Road in Towson, can be described as "the quiet place," said Dave Jones, one of its owners. There is no happy hour, no early bird dining specials, and no splashy advertising. What has kept the Peppermill successful for the past 30 years is the philosophy that if you offer your customers a comfortable dining room, well prepared food, fair prices and cater to your customer's needs, you don't need gimmicks to keep your dining room full for lunch and dinner. Jones, one of the original partners, credits the restaurant's longevity with a loyal neighborhood clientele and caring and devoted staff. Jones got his start in the restaurant business working with his father-in-law at the Turf Inn. When the Turf was sold, Jones opened the Peppermill. The restaurant is located on York Road, just to the north of the Beltway. It has become a suburban classic with a loyal and regular clientele. One long time customer comes in for lunch five times a week, Jones said, and is upset when the restaurant is closed for Thanksgiving. What keeps the customers coming back is a traditional menu of seafood, beef and veal. The Peppermill also makes a big deal over the seasonal delicacies of shad roe, oysters and soft shells. Bluepoint Oysters are available on the half shell, fried and in a rich, creamy stew. But soft shells will be in season next. Lump crabcakes are always one of the biggest sellers. Jones has his computerized ordering system programmed with an option key for the "old way", which Jones said means tightly packed, like the way it used to be done.