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(June/July 2008) By Warren Rojas Just up the road sits the renovated Mill Street Grill, a one-time flour depot now best known for its dedication to barbecue, live jazz and Southern hospitality.
The restaurant boasts a pages-thick menu supplemented by some fairly ambitious daily specials (pan-seared sweetbreads, exotic seafood). Guests are typically greeted with fluffy homemade popovers accompanied by flavored butters (strawberry-kiwi, coconut varieties caught our attention).
Carefully simmered brisket arrives swabbed in a sauce that’s busy with sweet but also quite tangy. Baby-back ribs reveal succulent meat slathered in a decidedly spicier sauce. Of course, no meal is complete without a complimentary send-off of peppermint ice cream (fun for all ages).
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