After opening in 2015, the Mill and its barnyard-chic interior design quickly became St Pete's it restaurant, particularly at brunch. The walls are adorned in farm equipment repurposed as abstract art, with rusty gears, a pitchfork and a saddle all polished and arranged to seem devastatingly hip. Menu items are no less of a production, as has always been the case when serial restaurateur and chef Ted Dorsey gets involved.
Dishes include Southern-fried frogs' legs with chili brown butter and fried green tomatoes, duck bacon charcuterie and mouth-watering pork tomahawk. No reservations accepted.
