Frommer's Review
Mill's Tavern isn't as hot and happening as it was a couple of years ago, and the restaurant is forced now to rely on other attributes: That isn't working as well as might be hoped. Wood roasting and grilling are fairly simple techniques, so it's difficult to understand why the kitchen so easily gets overwhelmed. Salmon with French lentils and a tomato-citrus jam is typical, as is the rabbit and peppardale stew with wild mushrooms, olives, and prunes. The wood-burning oven is employed for slow-braised ribs and roasted cod. The restaurant is almost always crowded with attractive young to middle-aged professionals, augmented with families and Providence's version of a bridge-and-tunnel crowd on weekends. A spread-out space with a ceiling crossed with dark beams, it has a black marble-topped bar and a large exhibition kitchen off to the right. Free valet parking is offered.
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