Outdoor Dining to be Offered for First Time in Restaurant’s 18-year History
Mill’s Tavern, located at 101 North Main Street in Providence, will reopen for indoor dining as well as takeout on Monday, June 1st, and for the first time in its 18-year history, will provide limited outdoor dining opportunities. The restaurant can also offer its private dining room for groups up to ten while following social distancing guidelines established by the state.
Mill’s will be open Monday – Thursday from 4:00pm to 8:30pm; Friday – Saturday from 4:00pm to 9:00pm; and Sunday from 4:00pm to 8:00pm. For reservations or to place a takeout order, please call 401.272.3331. For more information, please visit www.millstavernrestaurant.com.
“After such a trying time, we are thrilled to be opening our doors,” said Kate Turner, General Manager, Mill’s Tavern. “We can’t wait to see the friendly faces of our guests and share the warm hospitality Mill’s Tavern is known for with them.”
Mill’s Tavern’s new seasonal menu has been designed to be takeout-friendly and to streamline operations during this transition. Chef Ed Bolus’ signature spring starters will include an Iceberg Wedge Salad with Smoked Scallion Ranch, Crispy Potato, Sun Dried Tomatoes and House Bacon Lardons; Sweet Corn Bisque with Chili Crab Salad; and Crisp Creole Point Judith Calamari with Pickled Trinity and Remoulade.
Entrees will include Barbeque Black Angus Short Rib with Cornbread, Fried Okra and Slaw; Bourbon Glazed Giannone Farms Organic Roasted Chicken Breast with Roasted Zucchini and Jalapeno-Mint Pistou; Market Fish with Yellow Pepper Ketchup, Crushed Cucumber and Avocado Corn Salsa; Lemon-Pistachio Crusted Salmon with Rhubarb Slaw, Toum and Citrus Dashi; Miso Glazed Atlantic Swordfish Medallions with Sesame Roasted Turnip; 16oz All-Natural Niman Ranch Ribeye with horseradish cream sauce; 8oz Black Angus Filet Mignon with Gorgonzola Fondue and Gremolata; 14oz Aged New York Strip with Mill’s Steak Sauce; 14oz Chili Marinated All Natural Pork Chop with Black Bean Relish and Cilantro Chutney, and Chef’s House-made Pasta of the Day.
While awaiting the go-ahead to reopen for lunch and dinner service, Mill’s Tavern and its sister restaurant, Red Stripe, pivoted from serving their guests to serving the community through a partnership created with the Ocean State Job Lot Charitable Foundation, Meals with a Mission. The program was designed to provide prepared meals to front-line workers, first responders and those in vulnerable communities during the COVID-19 pandemic. Since its inception in early May, thousands of meals have been delivered to local hospitals and community organizations.
“We continue to be in awe of the work that members of our community are doing during this crisis, and we are proud of our staff members for returning to the restaurants to help fuel our our front-line workers and provide nourishment to those who need a helping hand.” said Paul Conforti, Managing Partner.