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The Mill of Milton

Old school dishes served with a whole new twist

The Tipsy Goat Burger, you’ll want to cut it in half to better conquer it. Photo credit: Dutch Randall

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ANNOUNCER: Jackie and Dutch head a bit north to Milton this week to check out The Mill. Open about six months, this one-half family dining and one-half sports bar covers all the needs of this small town in a one stop shop. And it is doing so with scratch recipes of local ingredients.

JACKIE: This place is pretty neat. The sports bar walls are lined with ample TV screens. The vibe is casual, though the menu offerings display an elevated approach to classic flavors.

DUTCH: With a varied selection of starters such as prawns, oysters, wings and the signature dirty fries, I couldn't pass up the pickle jar. Yes, you read that correctly, one of the appetizers is a literal jar of pickled vegetables. Red onions, gherkins, olives, green beans and peppers. Advertised as "assorted pickled deliciousness" . . . they are spot on.

JACKIE: I, myself, am a wing connoisseur and will judge an entire dining experience based on the preparation of hot wings. The Mill serves up their petite but meaty wings with your choice of traditional buffalo, Thai ginger, BBQ or Jamaican Jerk flavor. We tried the latter and it did not disappoint. The wings had that perfect firm, nicely seasoned skin with still moist chicken inside and the Jamaican Jerk boasted a nice balance of sweet heat.

DUTCH: I must admit, I'm a sucker for chicken and waffles on a menu, I get a bit giddy finding my favorite dish. The Mill starts with a standard buttermilk Belgian waffle and fried chicken strips, but that's the only thing traditional about this dish. The entire dish is elevated by serving fresh Jidori chicken, and then it is doused with a spicy and sweet syrup that drives the flavor. Fresh greens are stacked on the side and work well to clean your palate from the spicy sauce.

JACKIE: The lunch menu is packed with salad, burger and sammies for the picken's but it was the Tipsy Goat Burger that caught my eye. The foundation of all their burgers is freshly ground Wagyu beef, which results in a quality, juicy, half pound beast. They stack this bad boy with drunken goat cheese, merlot onion jam, Mama Lils goat horn peppers, an herb aioli and lettuce on an Essential Bakery Bun. Every element is distributed throughout making each bite a matrimony of delectable character. Joined by hand-cut fries doctored with sage, rosemary and sea salt made this an exceptional burger and fry combo.

DUTCH: No sports bar would be complete without a signature burger, and the Mill burger is just that. The patty is one-half pound of Wagyu beef, thick bacon, special sauce, local sharp cheddar cheese, lettuce, tomato and onion served between a bakery quality bun. You can add a fried egg too, if you like. Either way, make certain to ask for extra napkins, because you will need them.

JACKIE: The Mill is a gem in a town lacking good eatin' options. I anticipate loads of local support, but it's certainly worth risking the Fife traffic to try, even if you're not in town.

The Mill of Milton Restaurant and Sports Bar, 11 a.m. to 9 p.m., Monday-Thursday; 11 a.m. to 10 p.m., Friday-Saturday; 9 a.m. to 3 p.m. and 4-9 p.m., Sunday, 900 Meridian E. #50, Milton, 253.831.4936,

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