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The Mill to open in Roswell and more news

Picture 13Next week The Mill Kitchen and Bar will open in Roswell in the space on the historic square that has been empty since Pico Autentico closed. Marc Taft, chef/owner of Marietta’s Chicken and the Egg has teamed up with brothers Scott McCray of McCray’s Tavern and CosmoLava and Randy McCray of Carolyn’s Gourmet Cafe to open The Mill.

The Mill is scheduled to open on Feb. 12 and will serve what it calls “modernized, Southern comfort food” in a traditional farmhouse atmosphere. It will serve lunch, dinner and Sunday brunch. You’ll find contemporary versions of classic Southern dishes and culinary-inspired cocktails. The menu will feature products from local farms and food artisans.

There will be fried chicken, shrimp and grits and pan-seared trout ranging in price from $16-$28. Small plates and snacks like pimento cheese fritters and wild boar meatballs will run $4-$12. And desserts include items like banana bread pudding and hummingbird cake.

The beverage program will feature a selection of bourbons, hand-crafted cocktails, wines from small producers and craft beers, with 16 brews on tap. Cocktails will include items like “the tipsy pig,” made with bourbon, sweet vermouth, bacon and brown sugar syrup, bitters and candied bacon. The Mill’s bar will seat 72 while the main dining room will accommodate 48.

The building’s patio has been redesigned, as well, now seating 64 people in a heated space complete with a fireplace.

In a press release Taft said, “Historic Roswell has some really fantastic restaurants, and I’m excited to have the chance to be a part of the culinary scene. I’m looking forward to giving guests a great dining experience, and I also hope my dishes will evoke their favorite Southern food memories.”

11 a.m. – 3 p.m. and 5-10 p.m. Sundays-Thursdays, 11 a.m. – 3 p.m. and 5-11 p.m. Fridays-Saturdays. 590 Mimosa Blvd, Roswell. 770-817-9347.

In other news:

Recently, a number of restaurants and folks in the food community came together in an event to raise funds for the medical treatment of Ryan Hidinger, a local chef who was diagnosed with stage IV gallbladder cancer. If you missed the event, there are now a few additional opportunities to show your support for what’s come to be known as “Team Hidi.”

  • Feb. 9: JCT. Kitchen & Bar, No. 246 and The Optimist and Oyster Bar at The Optimist are donating 5% of the evening’s dinner sales from all three restaurants to help support Ryan Hidinger’s fight against stage IV gallbladder cancer.
  • Feb. 27-28: Coffee 101 at Batdorf & Bronson Roastery through Atlanta Culinary Tours to benefit Team Hidi. At the event, you’ll learn about coffee growing regions, flavor profiles, harvesting, roasting, brewing and tasting. You’ll also go home with freshly roasted coffee. The tour is led by Jason Dominy of Batdorf & Bronson. 7 p.m. each evening. $30. Purchase tickets online.

Hidinger, who worked at Muss & Turner’s for over seven years, has been working with his wife Jen to open a brick-and-mortar space for his supper club Staplehouse. They had hoped to open the restaurant in 2013.

–by Jenny Turknett, Food and More blog

19 comments Add your comment

Rich

February 6th, 2013
10:28 am

Great, another “modernized southern comfort food” restaurant serving shrimp and grits, fried chicken, and pimento cheese. Seems like when a trend pops, it really pops. I could have named the menu as soon as I read the format. I hope this is the end of that trend as there are already too many trying to do the same thing in Roswell. Roswell needs more really good ethnic type restaurants.

K-10

February 6th, 2013
11:04 am

What Rich said.

Jillian Galloway

February 6th, 2013
11:14 am

Absolutely agreed Rich! And on a slightly different note, Georgia really needs to legalize marijuana like beer and wine. It’s absurd that marijuana’s kept illegal when it’s significantly milder, safer and less addictive than alcohol. We could prevent a lot of the harm that alcohol causes in Georgia by letting people choose marijuana instead of alcohol.

Drew

February 6th, 2013
12:02 pm

The menu makes everything sound GREAT! Here’s some text from the menu about the shrimp soup:

“Cras justo odio, dapibus ac facilisis in, egestas eget quam. Donec sed odio dui. Vestibulum id ligula porta felis”

And the “roasted meat”: Donec id elit non mi porta gravida at eget metus. Donec ullamcorper nulla non metus auctor fringilla. Nullam id

Umm, what?

Grasshopper

February 6th, 2013
12:38 pm

Drew, here is how Google translate the shrimp stew: “Tomorrow is just hating, protein and more on the need Payments. Until Corps DUI. About indicators bear cat.”

And the roasted meat: “Until this page is not my child, but it needs a gate alarm. Until here, no fear, not the author’s. Nobody.”

Too funny — I recognized the Latin from my school days but no way could I translate on my own. Who knows…

Grasshopper

February 6th, 2013
12:41 pm

Here is Mark Taft’s bio from the site: “More information please, or pollutants and the main players. About soft sometimes.”

Trey

February 6th, 2013
12:54 pm

They used a website template or builder for the site. The latin is filler until they put in content which is pretty sad they have not done so already especially since restaurants live and die on publicity.

Trey

February 6th, 2013
12:57 pm

I don’t think their phone number is 888.888.8888 either

MANGLER

February 6th, 2013
4:42 pm

If I can get a DUI from the shrimp stew, I won’t need the bacon bourbon.

GB

February 6th, 2013
8:19 pm

don’t forget deviled eggs and drinks served in mason jars…oh yeah, and Edison bulbs, must have Edison bulbs.

Heather

February 6th, 2013
8:37 pm

Wasn’t Relish in the same location with the same theme, and closed? Anyone have any bets on how long this one will stick around?

Jenny Turknett

February 7th, 2013
10:05 am

You guys are correct — the website seems to be a shell at this point. I’ve taken down the link and will update it when the site is ready. Heather, Relish was in the same location with a similar concept. It was owned by the same people as Pico, who abruptly changed the concept.

Drew

February 7th, 2013
11:15 am

Pico, Relish, Fickle Pickle, and (may it rest in peace) Asher were/are all run by Andy Badgett. I’m not sure why Badgett continued to take successful restaurants and shut them down over the years, but yes, it’s the same place as Relish and Pico. To my knowledge (which admittedly is limited) Relish was doing fine. Why he closed it to open yet another Latin/Mexican themed place was beyond most people’s comprehension. In other words, I don’t think Relish was doing poorly I just think the chef closed it to start something he saw as trendy. Just my opinion, I don’t claim to know all the facts.

[...] The Mill to open in Roswell and more news [...]

S caplan

February 10th, 2013
9:49 am

Heather, I won’t be going to the old Roswell Funeral Home for lunch or dinner any time soon…too many sad memories in that building…maybe others feel the same.

Pete Kane

February 10th, 2013
12:06 pm

Looking forward to The Mill. McCray’s and Chicken & The Egg are well run restaurants with great food

Mar -Atl Foodie

February 11th, 2013
9:19 am

I agree with many of you here. Relish was OK, could have had some improvements and child restraints. There are too many of the same type and style of restaurants in Roswell. Rich, you were spot on.

Amir

February 11th, 2013
4:30 pm

Looks like the website has been updated and the opening is set for February 18th, 2013. Looking forward to it. http://themillkitchenandbar.com/

Rex

February 12th, 2013
10:10 pm

Rich, have you never been on Highway 9? What kind of ethnic restaurants are you looking for?