Cuisine:

• American
• Brew, Pubs, Microbreweries
• Bar
• New American
• Sea food

Mill's Tavern Description:
The former Pilgrim Mills building was kitted out with a wood-burning oven, rotisserie and grill and an oyster-shell mosaic encasing the raw bar. All of which makes veteran chef Jaime D'Oliveira a fitting person to man the stoves. His big-boned cooking style borrows from the Mediterranean in concept and New England in feel. The vast menu gives him plenty of chances, starting with seafood platters and raw littlenecks and ending with Portuguese bread puddings, to strut his stuff. Ironically, the best dishes are straightforward: duck, swordfish, rack of lamb and other A-list ingredients simply prepared over burning wood in the guest's choice of rotisserie, grill or oven. It's a trope that was perfected by Sam Hayward of Fore Street in Portland. And one that Providence loves.


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