Last Friday night, Phyllis and I had the pleasure of visiting The Old Mill in Acworth, Ga. The mill itself was built in 1870 by John Cowan, funded by his share of gold brought back from the Last Chance Gulch discovery in Montana. Over time, the mill went from producing "Lynette Flour" to textiles and tapestries. The mill ceased operation after a suspicious fire in 1992.
Now, this wonderfully restored building produces some of the finest Southern and comfort food around. The staff, under managing partner (and Acworth Mayor at the time of this post) Tommy Allegood, and well-known Chef Larry Epps, works like a machine with a heart as they quickly attend to the needs and desires of their visitors.
Upon entering the foyer, the first view after the hostess station is of the small bar. To the right is the main dining room, and straight ahead past the bar is the Savannah Dining room, complete with a baby grand piano. From the Savannah room there are two other doors, one to the kitchen and one to the main dining room.
The main dining room is a huge gutted out section of the old mill, with a high ceiling and plenty of windows. Off the back of the main dining room is the porch, with outdoor dining complete with a view of downtown Acworth and the occasional passing train.
From the kitchen, Chef Larry Epps manages a highly competent staff. He walks the dining rooms often, managing every step of every course for every diner. Jennifer Klock, our hostess, and Jennifer Thomas, the Assistant Manager ably and attentively keep things running as they should. Last, but not least, the wait staff (our servers were Darnell and Leah) are learned and attentive in their jobs.
We ordered a selection of appetizers that included grit Puffs, Fried Green Tomatoes and Old Mill Calamari. Phyllis ordered a Prime Top Sirloin, along with mashed potatoes and fresh green beans. I ordered the Bourbon NY Strip with mashed potatoes and mixed vegetables. For dessert, we were given a delicious chocolate mousse, as well as a slice of Darnell's wonderful chocolate cake (the chocolate cake had a pudding-like filling with a hint of coffee).
This was more than just a good meal at a nice place. The food was wonderful, the atmosphere happy, the surroundings intriguing, and the staff made us feel like family. Good job, Tommy. You have put together a team that "gets it". I anticipate many happy returns.
Readers can view the menu and website for The Old Mill simply by clicking on the title of this article.
Upon entering the foyer, the first view after the hostess station is of the small bar. To the right is the main dining room, and straight ahead past the bar is the Savannah Dining room, complete with a baby grand piano. From the Savannah room there are two other doors, one to the kitchen and one to the main dining room.
The main dining room is a huge gutted out section of the old mill, with a high ceiling and plenty of windows. Off the back of the main dining room is the porch, with outdoor dining complete with a view of downtown Acworth and the occasional passing train.
From the kitchen, Chef Larry Epps manages a highly competent staff. He walks the dining rooms often, managing every step of every course for every diner. Jennifer Klock, our hostess, and Jennifer Thomas, the Assistant Manager ably and attentively keep things running as they should. Last, but not least, the wait staff (our servers were Darnell and Leah) are learned and attentive in their jobs.
We ordered a selection of appetizers that included grit Puffs, Fried Green Tomatoes and Old Mill Calamari. Phyllis ordered a Prime Top Sirloin, along with mashed potatoes and fresh green beans. I ordered the Bourbon NY Strip with mashed potatoes and mixed vegetables. For dessert, we were given a delicious chocolate mousse, as well as a slice of Darnell's wonderful chocolate cake (the chocolate cake had a pudding-like filling with a hint of coffee).
This was more than just a good meal at a nice place. The food was wonderful, the atmosphere happy, the surroundings intriguing, and the staff made us feel like family. Good job, Tommy. You have put together a team that "gets it". I anticipate many happy returns.
Readers can view the menu and website for The Old Mill simply by clicking on the title of this article.
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