RESTAURANT ADDRESS

101 North Main St.

Providence, RI

401-272-3331

RESTAURANT STAFF

Executive Chef: Edward Bolus

Pastry Chef: Samantha Del Arroyo

Wine Director/GM: Heather Mitchell

RESTAURANT REVIEW

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.

Roasted Beets with Whipped Goat Cheese and Pistachios
Photo Courtesy of: Adventures in Dining