Now open in the Byram neighborhood of Greenwich, Mill Street Bar & Table celebrates American seasonal fine dining in one of Connecticut’s most elegant tavern-inspired settings. Executive Chef and Managing Partner of Mill Street is Greenwich native Geoff Lazlo (whom we know and love from The Whelk and leFarm) along with partner Bill &Lesley King.
Under Geoff's leadership, the Mill Street menu is comprised of rustic yet sophisticated dishes (whole roasted proteins such as chicken and trout, a beautifully appointed oyster bar, homey pasta dishes, inventive flatbreads...) that embrace the bounty of land, farm, and sea, featuring among other purveyors, Mill Street’s own Back 40 Farm in Washington, CT.
Almost everything you need to know about the Mill Street culinary ethos can be found within its oyster bar or its custom-built wood burning grill, the two essential pillars to its land, farm, and sea approach in the kitchen. Lastly, the space is stunning. Designed by the supremely talented Marcia Tucker who worked very closely with her clients, the interior is a modern take on the America tavern, inspired by its historic home on Mill Street in Byram with attention to detail and nods to its historical location at every turn.
We wanted to share our first impressions from our early visits (with more to come on the details of the food, soon!).
A communal table near the main entrance faces the oyster bar.
Oysters are one of Chef Geoff Lazlo's favorite foods and they are featured across the menu.
Outfitted in Danby marble, the Oyster Bar seats 10.
Flatbreads are fired on the wood-fired grill, including this smoked mussel, corn, and charred onion flat bread.
A whole roasted chicken is made intensely moist by a lengthy brine. This is a don't-miss dish.
One of the bar's early favorites - the grilled margarita.
The Mill Street bar.
A lounge area a few steps up from the main bar showcases the restaurant's details by designer Marcia Tucker.