The Mill restaurant to debut on Alexandria’s waterfront

James Beard Award-winning chef John Currence will bring his Southern-style cuisine to a renovated space in one of the last remaining waterfront warehouses in the city.

Rendering of the renovated warehouse’s exterior. (Photo courtesy of Bonitt Builders)

The Alexandria waterfront is getting its very own Southern-cuisine outpost, led by none other than John Currence, a James Beard Award-winning chef, and two-time nominee.

The New Orleans native will bring his expertise to further develop the menu and offered items at The Mill, a new concept developed by Bonitt Builders, in one of the last remaining waterfront warehouses in Alexandria. 

John Currence, award-winning James Beard chef. (Photo courtesy of Maurisa Turner Potts)

The two-story, 6,400-square-foot warehouse will be transformed from a former military mess house and commissary into a first-floor restaurant and market space. The second floor will boast an indoor fire pit, open kitchen and a bar with a balcony and outdoor seating, as well as an upstairs area dedicated to private parties and more intimate receptions.

Rendering of indoor space. (Photo courtesy of Bonitt Builders)

Currence is best known for his inventive cuisine at City Grocery in Oxford, Mississippi (of which he earned the James Beard Award for Best Chef: South), and three other locations in the area, including Snackbar, Boure and Big Bad Breakfast. He has also opened new locations in Birmingham, Alabama, and Charleston, South Carolina, and this will be his first (and most north) restaurant in Virginia. 

The project’s timeline has been updated to be complete in October 2021. // 10 Duke St., Alexandria

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