The Mill Kitchen & Bar

Written by Shannah SmithMill Kitchen & Bar Beet Watermelon
With it’s new summer menu, The Mill Kitchen & Bar proves that there is even more to love about this hidden gem located off the square in Roswell. Chef Ben Castro will tempt your palette with an assortment of seasonal fair that will leave you eager for a return visit throughout the summer and beyond. 
Choosing an appetizer won’t be easy with a selection that includes figs and bleu, a delicious combination that features local figs stuffed with Nature’s Harmony’s Elberton bleu cheese and spiced pecans, deviled eggs topped off with candied Riverview Farms bacon, and melt-in-your-mouth pimento cheese fritters. Certainly a highlight on the menu is the beet and watermelon salad. This one-of-a-kind creation by Castro and his team combines two Southern staples — roasted red beets and Georgia watermelon along with goat cheese, arugula, toasted walnuts and tupelo honey and chive vinaigrette. While you may wish to stick to the staples for your main course, you won’t be disappointed if you venture outside your comfort zone with an entreé like the barbecue pork belly served atop a beautiful presentation of everything you’d expect in a Southern barbecue spread — not-yo-mama’s potato salad, creamed green beans, and crispy onions all made even sweeter with a Carolina barbecue demi-glace. Or dive into the Southern summer garden with the pan roasted amberjack served with charred corn, lady pea and tomato succotash, all made savory in a creole mustard buerre blanc and chive oil. After all this, dessert still awaits, and should not be missed. The rich and decadent cakes and coffee will satisfy your chocolate craving with dark chocolate pound cake accompanied by a mug of dark chocolate custard. Other desserts include cobbler, banana pudding, key lime pie — all the standard Southern desserts you’d expect with their own creative flair.
With each delicious bite at The Mill Kitchen & Bar, you’ll also appreciate that all of the cheeses, vegetables and meats have been grown locally and humanely at farms and dairies in Georgia and throughout the Southeast. Come fall, and with each new season, the changing availability of fresh foods will inspire more creative dishes. If the summer menu is any indication, this gem will continue to delight our tastebuds for many seasons to come. 
  1. Gloria Simons09-02-2013

    This summer I had the delicious figs with blue chees at your restaurant. The chef was kind enough to give me the recipe. However, the cider & molasses reduction either tasted too vinegary or to much on the molasses side. I’d love to make these for company while fresh figs are in season. What am I doing wrong?

    I will be in Roswell as an exhibitor for the September Arts & Crafts show on the square & hope I can get these again. I am also looking forward to ordering lunch for my daughter and me.

    Thanks for any help.

    • Bre Humphries09-19-2013

      Hi Gloria – here is a response from the chef:
      It’s sorghum, not molasses that is used. The ratio is 3 to a half cider vinegar to sorghum.