Acclaimed St. Pete restaurant, The Mill, to open in South Tampa

Here we grow again. It looks like another St. Pete hotspot is making the move to Tampa. Over the course the past year St. Pete staples like The Lure, Mandarin Hide and Bodega have all expanded to the city of Tampa. Their success has paved the way for more local businesses to expand. The latest, The Mill, is a lauded gourmet restaurant in the Burg’s downtown area that is set to arrive in booming South Tampa later this year.

So, what does The Mill have to offer?

The Mill experiments with bold, local flavors 

The menu itself is constantly rotating dependent upon what fresh, local ingredients are available to experiment with. Recent creations include the Barbacoa Beef Wrap. The wrap features pimento cheese, crispy chiccarrón, finished with a house whisked avocado crema and a bold and bright pineapple salsa.

One special we can’t get out of our minds is the bucket of sweet pickle brined, golden fried bucket of chicken. The behemoth is served with spicy street corn, honey glazed biscuits, creamy ranch cole slaw and a praline soda gastrique.

Taking brunch to the extreme

Do you brunch? No, we mean, do you really brunch? If so, The Mills massive sausage and cornbread waffle eggs benedict with fried green tomatoes is probably the holy grail to you. It was to us, at least.

The restaurant is all about experimentation and that’s something we’re always down for when it comes to food.

The restaurant is set to open later in 2019 at 2500 West Azeele Street.

Diners will also be able to enjoy a litany of craft cocktails, local brews and of course plenty of wines. Definitely don’t sleep on The Mill’s fries either. Those savory sides are addicting.

Follow The Mill South Tampa on Facebook for updates on an official opening date.

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Written by Andrew Harlan

Andrew Harlan is in his third year as Writer/Editor of ThatsSoTampa.com. New York Times bestselling author Andre Dubus III has said of him, “Andrew Harlan has a sharp and discerning eye for detail that deftly captures character and landscape.” He has published fiction and poetry in Sabal and Prime Number Literary Magazine. He graduated with honors from Eckerd College in 2013 with a B.A. in Creative Writing and a minor in Literature. Phone: (727) 896-3435 / Email: andrew@rkc.me