Mill & Main offers an array of seasonal American cuisine infused with the vibrant flavors of Latin, Caribbean, & Italian traditions. We take a seasonal approach to our family recipes and highlight local producers whenever possible.

What makes Mill & Main special?

As a small family business, what brings us the most joy are the moments we share with our cherished community. We designed the space to be an extension of your own dining room by taking the care to ensure that each guest feels welcomed by the Mill & Main family for every occasion.

Meet the CHEFS

Chef Claudia was first recognized in the industry as a breakout chef in New York City at age 19, earning recognition in Restaurant Institutions and Gourmet Magazine. She has since trained in a handful of NYC kitchens, founded her catering company “Beauty and the Feast,” served as the Director for the Food Network Test Kitchen where she launched Food Network Magazine, and served as the Culinary Director for HelloFresh.

“Food is symbolic of love when words are inadequate.” – Alan D. Wolfelt

Chef Chris has honed his craft at Blue Hill at Stone Barns, Malaparte, Olmstead, Marta, and Hemlock, and was also mentored by Chef and entrepreneur Diego Moya. Since getting his first food service job at age 13, Chris has held an array of positions – barista, baker, oyster shucker, pizzaiola, server – and has collaborated with notable culinary figures including Sebastian Bangsgaard and Sebastian Perez of Smør; Chef Justin Lee of Fat Choy; and Chef Greg Baxtrom, who turned over his restaurant, Maison Yaki, to Chris for their Black Entrepreneur Series for a pop-up dubbed 'Ena's Eats.'