Mills Tavern

(401) 272-3331 | View Website

101 N Main St, Providence, RI | Directions   02903

41.828007 -71.409234

Open Hours

Mon. - Thu. 5pm - 10pm;Fri. - Sat. 5pm - 11pm;Sun. 4pm - 9pm

Restaurants, Bars & Clubs, Bars & Pubs  more

More Categories: Taverns

Cuisine: Traditional American, French

Price: $$$

Tags: Bar Scene, Business Dining, Dine At The Bar, Group Dining, Historic Setting, People Watching, Private Rooms

Payment Methods: American Express, Cash, Discover, MasterCard, Visa

General Info: Open 7 Days

Neighborhoods: College Hill

Mills Tavern
Mills Tavern
Potato and Leek Soup with Housemade Pancetta and Celeriac, Braised Littlenecks in Smoked Tomato and Narragansett Lager Broth with Grilled Chorizo, Sweet Onions and Grilled Garlic Bread, Wood Fired Pizza with Artichoke and Garlic Boursin, Duck Confit, Kale, Marinated Mushrooms and Lemon Olive Oil, Cast Iron Seared Hudson Valley Foie Gras, with Sweet Potato and Pecon Waffle, Cognac Glazed Cherries and Maple Gastrique, Red Wine Braised Lamb Shoulder Risotto with Roasted Cauliflower Broccoli Rabe and Truffled White Asparagus, Smoked Paprika and Oregano Dusted Calamari with Cherry Peppers, Sweet Sausage Fried Garlic and Herb Aioli, Madeira Braised Veal Cheeks with Sweet Potato Rosti, Butter Poached Leeks, Pickled Pearl Onions and Truffled Celery Root Puree, Mill’s Tavern Artisan Cheese plate, Giannone farms all natural Statler Chicken Breast with Confit Chicken Thigh, Pearl Onions, Artichokes, Rainbow Chard and Mushroom Marsala, Sherry Shallot Glazed Day Doat Scallops with Truffled Wild Mushrooms Risotto... more

Reviews for Mills Tavern

over a year ago

The Best – This is easily the best restaurant in the city and has been my favorite for 8 years running. There really is nothing bad to say. You have to experience it for yourself.

over a year ago

Two visits: very different tastes – We visited Mills Tavern twice last week: Tuesday 9/2/08 and Sunday 9/7/08. On our Tuesday visit, we ordered braised short rib and lamb. Both dishes were good and were prepared in-line with what we would expect for the price. They were not dishes of exceptional difficulty, but the meat was tender, the flavors were sauces complemented the dishes. We also ordered several side: mash potatoes, mushrooms and onion. The dinners do not come with sides but the proportions are adequate that , you may wish to share the side dish. On our second visit, which was on a Sunday evening, we ordered duck and chicken. The duck was cooked to the request of "medium" and arrived as requested. The meat was moist, with a light sauce. The meat took on a red-meat like texture; a bit chewy and the flavor was carried mostly in the sauce. I did not get the sense that the bird had been brined or marinated. This was not the dish if you're looking for big flavors. I also sampled my wife's oven roasted chicken. It's tough to prepare a made to order oven roasted chicken within 40 minutes. My best experience with both duck and chicken is to marinate and slow roast. In a 40 minute oven roast, the results are predictable; the meat is less juicy and less tender. In summary, I think the first visit on Tuesday was worth, the price, but I think the Sunday visit was not well executed.

over a year ago

Good Food – I think that the food here is good. The drinks are good. The patio is a nice one and I would most likely recommend.

over a year ago

Great service – Ok this is the first time writting a review...however this is one of the best restaurants I've been to in a long time. the meal was great. I ahd the swordfish delicious, my husband the elk a special yummy!

Salad and coffee was good. the dessert fair. My daughter loved the chocolate mousse the creme brulee was not very tasty.

THe staff was attentive and went the extra mile for a great experience. "I will return"

over a year ago

A warmly formal decor, decadent French-accented American fare, and attentive service make for a memorable dining experience. – The Scene
The design of this converted 1850s mill neatly blends traditional elements (exposed beams, leather banquettes, hurricane-lamp chandeliers) with less expected touches (a marble-topped bar, an exposed kitchen). The knowledgeable staff readily offers recommendations, and rest assured, if you leave the table, your napkin shall be promptly re-folded. Several business dinners, a birthday get-together, and a sophisticated ladies' night out often coexist as an attractive after-work crowd mingles at the bar.

The Food
The menu changes seasonally while consistently offering choices from the raw bar, wood rotisserie, wood grill, and stove. Presentation is key: The Mill's Sandwich is a whimsical tower of currant-dotted biscuit, foie gras, and duck, with a tea-braised fig on the side; the rack of lamb (encrusted with horseradish and mustard) arches over a heap of goat-cheese mashed potatoes; the Hungarian veal stew wears a halo of buttered chive dumplings. For dessert, flourless chocolate cake with espresso ice cream competes against substantial Portuguese bread pudding.


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