OPEN FOR BUSINESS — The Colden Mill Restaurant, whose reconstruction the Journal covered in a previous issue, has announced its official opening.
COLDEN — The Colden Mill Restaurant has officially opened, under the ownership of Chuck Morlock and Matt Webb.
The duo said they are “writing a fresh chapter in the mill’s 183-year history, with a series of building updates and renovations, as well as a new contemporary American menu.
“The mill has always been known for its great character, and I think folks are really going to be surprised by all the work we have done to rehabilitate and preserve the restaurant’s entrance, bar and dining areas, kitchen and bathrooms,” said Morlock. “And we aren’t done yet. Next up is a series of improvements to the banquet facility.”
Colden Mill Restaurant will offer cuisine by Webb, featuring appetizers such as beef on weck croquettes, carrot ginger soup and lobster poutine; entrees such as buttermilk fried chicken and bacon blue cheese-crusted filet mignon.
“There really is something for everyone on our menu,” said Webb.
Currently, the Mill is open Tuesday-Sunday, from 4 p.m.-11:00 p.m. Brunch is served on Sundays, from 10:30 a.m.-2:30 p.m.
For reservations or more information, call 941-3081.
To learn more about Colden Mill Restaurant, visit coldenmill.com
or on Facebook at www.facebook.com/TheColdenMillRestaurant.