The Mill sits on Central Avenue in the downtown core and has established itself as one of the better independent restaurants in the city. The menu is American with a Southern lean — lots of local produce, whole-animal butchery, and a wood-fired element that shows up in the vegetables as much as the proteins. The bar program is solid, with Florida craft beers and a reasonably priced wine list.
The room is comfortable and not overly loud, which puts it ahead of several competitors on that score alone. Lunch is better value than dinner.