The Grist Mill's cuisine is inspired by the seasons and features only the freshest high quality ingredients. Owner, Anthony Giraulo's commitment to quality brings him regularly to his sources in Boston and New York City as well as local farm fresh merchants. His menu reflects the influence of traditional French and Mediterranean preparation. Simplicity enhances the natural flavors intended to be experienced in the dish. Complimented by light sauces prepared with fresh spices such as basil, rosemary, lavender and lemon verbena all grown in his own garden.

     Although legendary for their traditional European style dishes, the Grist Mill keeps its cutting edge due to the diversity of their chefs. The team competes daily to deliver contemporary dishes to the table which have wowed some of the most critically acclaimed and demanding restaurant critics in the country. The ever changing daily specials include an assortment of fresh fish like black sea bass, marlin and wild salmon. In addition to a variety of prime meats such as free range poultry, wild boar and ostrich. Vegetarian dishes are created off the menu for the most discerning guest. Their Italian chef makes world class desserts, assorted fresh pastas and spicy Focaccia bread every day. Chocolate raspberry flowerless Grenache cake, fresh fruit tartlets, Crème Brûlée and dark a white chocolate mousse cake are just few of the vast array of the decadent treats available.

"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