Marietta Chef Brings Contemporary Comfort Food to Roswell

Executive Chef Marc Taft of Marietta’s Chicken and the Egg is working with brothers Scott and Randy McCray to open The Mill Kitchen and Bar in Roswell.

As chef and owner of Chicken and the Egg, Marc Taft has provided Marietta residents with his brand of sophisticated farmstead fare for over a year.

Taft, the former general manager of Pacci Ristorante in Atlanta, is now teaming up with brothers Scott and Randy McCray to offer the Roswell community modernized, Southern comfort food at The Mill Kitchen and Bar starting Tuesday, Feb. 12.

A veteran entrepreneur, Scott is the owner of two neighborhood bars, McCray’s Tavern in Smyrna and Lawrenceville and the iconic bar CosmoLava, nestled in the Midtown skyline.

After years of working in a corporate setting, Randy discovered a passion for the restaurant industry with the successful opening of Carolyn’s Gourmet Café in Midtown.

Located at 590 Mimosa Boulevard, their new restaurant is the "quintessential Southern neighborhood spot, offering classic dishes with a modern twist and culinary-inspired cocktails."

The Mill will serve dinner, lunch and Sunday brunch.  

“Historic Roswell has some really fantastic restaurants, and I’m excited to have the chance to be a part of the culinary scene,” said Taft, executive chef and general manager. “I’m looking forward to giving guests a great dining experience, and I also hope my dishes will evoke their favorite Southern food memories.”

Inspired by what’s currently in season, Taft’s menus will change frequently and feature products from local farms, ranchers and artisans. With a few exceptions, almost all the items found on the menu are made in-house.

Presenting new takes on Southern classics, entrées include familiar favorites such as Georgia shrimp and grits, iron skillet fried chicken and pan seared trout ($16-$28). For lunch, diners can look forward to salads, sandwiches and a variety of knife and fork entrées.

Guests who prefer to dine at the bar can pair their refreshing cocktail with a wide range of small plates and snacks, including pimento cheese fritters and wild boar meatballs ($4-$12).

For dessert, guests can indulge in pastries prepared fresh daily, such as banana bread pudding and hummingbird cake ($4-$6).  

The beverage program is comprised of hand-crafted cocktails, a selection of fine bourbons, a lineup of microbrews and a thoughtful wine list.

The cocktails are made with seasonal and local ingredients. Examples include the “orange blossom,” made with Hangar One Mandarin Blossom Vodka, St. Germain, pomegranate juice and champagne and “the tipsy pig,” with bourbon, sweet vermouth, bacon and brown sugar syrup, bitters and candied bacon.

The restaurant also specializes in serving craft beer, with 16 brews on tap. Additionally, the wine list includes several small winemakers and producers. Adjacent to the bar area, guests can visit the cozy wine room to select a bottle to enjoy.

The McCray brothers created the 4,100 square-foot traditional farmhouse design for The Mill, using reclaimed wooden tables and walls and classic lighting to achieve a farmhouse chic appeal.

The restaurant also features an open kitchen and a 2,000 square-foot patio, complete with arbor, fans, heaters and a fireplace and can seat approximately 64 guests. The main dining room can accommodate 48 guests and 72 at the bar.

Location: 590 Mimosa Boulevard in Roswell.

Dinner is served Sunday-Thursday from 5-10 p.m.; Friday and Saturday 5-11 p.m.
Lunch is available Monday-Saturday from 11 a.m.-3 p.m.
Brunch is served on Sunday from 11 a.m. - 3 p.m.
The bar is open Monday-Thursday from 11 a.m.-midnight; Friday and Saturday from 11 a.m.-1 a.m. and Sunday from 12:30 p.m.-11 p.m.

Phone: 770-817-9347

Web: themillkitchenandbar.com or opentable.com.

Facebook: facebook.com/themillkitchenandbar


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