Chef-Owner Tyler Anderson’s flagship is in a former grist mill dating to 1679. The New England-influenced food is as charming as the venue, with dishes like johnnycakes with honey sesame butter, and clam chowder-flavored tapioca custard. Domestic wines feature strongly on a list that favors small producers.
From The Sommelier: “I will always enjoy a nice glass of bubbles. More specifically, a crisp Blanc de Blanc Champagne or a vintage Cava. Unfortunately, I find my love for bubbles is often overlooked when talking wine with guests. Sparking wine still seems to only pop into folks’ heads when there is a ‘celebration’ happening, which pains me because in my mind, there is nothing better than starting off a meal with some light fare and a glass of sparkling.” —Tim J. Ratchford, Millwright’s
Dish We Loved: Roast cauliflower with grilled lettuce, black sesame seed dressing, and granola