101 North Main St.
Executive Chef: Edward Bolus
Pastry Chef: Samantha Del Arroyo
Wine Director/GM: Heather Mitchell
Every city should have a restaurant like Mill’s Tavern. Following in the footsteps of chefs like Sam Hayward of Portland’s Fore Street, Edward Bolus cooks your dinner in a wood-burning oven, over a wood-burning grill or in an everyday sauté pan. Relying on local ingredients whenever possible, Bolus’ menu might include Point Judith calamari dredged in chickpea flour, coastal sturgeon roasted in the wood-burning oven or a veal porterhouse grilled over a blend of woods and served with fava beans and lardons. Large and lively, Mill’s Tavern is known for “a bustling bar scene” in addition to the tasty food.