With a powerful mission statement, full of promises like that, I couldn’t resist my urge to want to learn more about Mill Street Bar & Table. After all, this sounds like is a promise of passion and dedication – something that most can not and will not live up to. So, can Mill Street keep their promise?
Sourcing from local purveyors as well as their very own farm (the organic Back 40 Farm in Washington CT), partnering with a rock-star chef who is committed to using seasonal bounty in unique and creative ways, and forming a dynamite team of experienced and friendly hosts/servers – this is one refreshing newcomer in Fairfield County.
The executive chef and Managing Partner is the Geoff Lazlo whose resume glimmers with experience in places like Chez Panisse, Stone Barns, Gramercy Tavern and my personal favorites: Le Farm and The Whelk!
At Mill Street Bar and Table, Chef Lazlo has shaken up the status quo and shifted it to make vegetables the star of the meal. This is not to say that you will not find any seafood or meat on this menu. No. It’s just that, here the vegetables enter the dining room commanding attention and respect.
Case in point, the Carrot Fries! Their incredibly light and delicate crunch was magnificent. The buttermilk dressing was an unexpected flavor but good. Veggie lovers are going to fall madly in love with this tasty snack. As a matter of fact, if you are a veggie lover – you will love seeing all the items under the From The Garden section of menu.
Speaking of veggie lovers – I have got to tell you about the gigantic piece of grilled cauliflower that arrived at our table! Talk about drama!!! Chef Lazlo brines the cauliflower for a couple of days before grilling so that its flavor is enhanced right down to the core. The cauliflower rested on a pine nut puree with capers and lemons which brightened each bite. This plate arrived at our table, and not just our table but the folks sitting next to us stopped all conversations to stare at it! True story!
The Roasted Tomatillos flatbread was generously topped with tomatillos, red onions, mussels and corn. It was interesting to note that the mussels were just a flavor and textural accent allowing the tomatillos to be the center of attention.
There is a raw bar and raw bar menu that offer super-fresh seafood served in some super-creative flavor profiles. Like the grilled oysters with white wine, butter and thyme! That thyme makes you do a double-take… it is such an unexpected combination. If you are stuck in your ways, then you may not appreciate this dish. But if you thrive in the unexpected – this will likely excite your senses.
There is a nice selection of hand made pastas on the menu. I tried the Bolognese which was very heartwarming and fresh. It tasted like home. I loved the soft texture of the pasta as it married with the sauce.
The pastry chef is Caryn Stabinsky – whom you may remember from The Elm in New Canaan. Did you know that Caryn was a Food & Wine’s “People’s Choice Award” nominee? Impressed, right? She has also worked at the one and only WD-50! Her desserts have always thrilled and surprised me. Always out of the box, Caryn uses her creative imagination to conceive superb textural contrasts, all the while pairing sweet and savory notes in her desserts. The absolute star of the dining experience at Mill Street is their home-made breads. Even if you generally avoid breads – please don’t miss out on these unique flavors and textures in the complimentary bread selection.
There are so many things I need to go back and try… like the Pasture Raised Beef Burger entree or the Long Island Fluke and Cured Arctic Char in the Crudo section of the menu! Perhaps, when I return, I will see you there?
Mill Street Bar & Table, Greenwich CT | http://millstreetct.com