The Old Mill

Next Saturday we're going to the Old Mill with Lorna's sister Linda and her husband Larry to celebrate whatever we can think of at the time. The Mill is not where one would go to eat sophisticated food -- we are just talking beef, cut up, aged, cooked over high heat, and washed down with really good beer or wine -- as basic as it gets. I've eaten in upscale N.Y. and Chicago steakhouses. Frankly, they not as good as just driving up the road to the Mill. The following was clipped from the Rochester Post-Bulletin (nice picture of Dave though):




At a time when corporate-type restaurants seem to dominate, it is nice to find a family-owned establishment that remains on top of the dining scene. The Old Mill Restaurant in Austin is one. It combines two important elements -- history and great food.
Owners Dave and Ann Forland have been running the restaurant since l988 in a building that dates back to 1864. It was originally a flour mill. It was closed for a number of years and later reopened as a restaurant on Mother's Day in 1950.
"From the time it first opened it had a supper club atmosphere, popular at the time, and we have stayed with it. It has worked for decades and people here love that." Ann said.
Despite a wide variety of menu options, including fresh seafood like scallops and cold water lobster tails, The Old Mill has built its reputation on its beef -- with the prime rib and steaks at the top of the list.
"You will not get a better prime rib or steak anywhere," Dave said.
The prime rib is sliced from a standing rib roast, and on a busy night, Dave said he can easily go through 150 pounds of it. He hand cuts and ages all of the steaks himself.
As is true with so many chefs/owners, Dave worked in several restaurants before assuming ownership.
At The Old Mill, his kitchen assistant is a long-time friend and fellow cook, Mike Thorpe.
Though the kitchen is small -- about 12 feet by 14 feet -- they turn out great food. In fact, the restaurant itself is small. There are 20 tables in three separate dining rooms, with a maximum seating of 80 people.
They have recently added a wine room, where customers can go for appetizers and a wine tasting. They are also proud of their specialty beer selection.