Next 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.”
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