Grist Mill owners Anthony and Kristine Giraulo newly acquired the restaurant
in November of 2001. Since the acquisition they have splendidly improved the already exemplary reputation of the Mill. Working the front the house with his wife they have raised the comfort level for their guests with the grace and charm as you would feel visiting them in their home. Kristine formerly in the Tec medical field now shares the responsibility of day to day operations with her husband.
Anthony’s thirty five plus years in the industry began four years prior to receiving his degree from the Culinary Institute of America. He was in the first graduating class from the CIA in Hyde Park New York in 1973. After graduation he began operating the back of the house for several years at Le Chevalier, a French restaurant on Second Avenue in Manhattan. He was recruited to Long Island spearheading the opening of a restaurant in Huntington Bay owned by several high profile athletes from New York. This is where he made his mark in restaurant operations, layout and design. In the early eighties he was district manager for a corporately run organization and became head of executive dining and catering for the North East. Responsible for executive level dining rooms located in Boston, Hartford and Rhode Island. Finally in the late eighties he opened the first of three restaurants which would later prove to be the stepping stones which would take him to the pinnacle of his career The Grist Mill Restaurant.
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"*** Superior
"Set
foot in The Grist Mill Restaurant only if you are prepared
to lose your heart to a branch of the Farmington River,
lapping and rolling directly below every window, visible
from almost every seat in the house."
Connecticut
Magazine
"For a romantic
dining experience, The Grist Mill has much going for it,
in ambiance, service, and, most of all, the caliber of
its food."
The New York
Times
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