The Mill: Difference between revisions
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'''The Mill''' | '''The Mill''' was a casual restaurant located at 1035 [[20th Street South]] in [[Pickwick Plaza]] at [[Five Points South]]. | ||
The restaurant, owned by neurosurgeon [[ | The restaurant, owned by neurosurgeon [[Cem Cezayirli]], first opened in [[1990]] as '''The Grill''', a 96-seat white-tablecloth bistro managed by [[Michael Cloth]]. Executive chef [[Ron Koetter]] produced a mild New Orleans-style menu with signature dishes like muscadine chicken with watermelon sauce and crawfish fettucini as well as fresh grouper, salmon and amberjack entrees. | ||
The restaurant soon was re-created as '''The Mill''' restaurant, brewery and bakery, part of a Huntsville-based casual restaurant chain with patio dining, pool tables, and draft beer produced at the neighboring [[Southside Cellar]] microbrewey. The brewery closed a few years later, and a few years after that a dispute between the owners led to the name being changed | The restaurant soon was re-created as '''The Mill''' restaurant, brewery and bakery, part of a Huntsville-based casual restaurant chain with patio dining, pool tables, and draft beer produced at the neighboring [[Southside Cellar]] microbrewey. The brewery closed a few years later, and a few years after that a dispute between the owners led to the name being changed to the '''Five Points Grill'''. | ||
In [[2007]] Cezayirli brought in former Cheesecake Factory manager [[Gary Nemet]] on as a partner to rejuvenate the restaurant. Nemet oversaw a $200,000 overhaul of the decor. Executive chef [[Doug Morgan]] | In [[2007]] Cezayirli brought in former Cheesecake Factory manager [[Gary Nemet]] on as a partner to rejuvenate the restaurant. Nemet oversaw a $200,000 overhaul of the decor. Executive chef [[Doug Morgan]] designed a new menu with the goal of providing "four star food at a three-star price". Nemet also arranged for the [[Good People Brewing Company]] to rekindle the former [[Southside Cellar]] brewing apparatus, producing a "house beer" which was sold back to the restaurant through a distributor to avoid the legal restrictions of Alabama's brewpub law. | ||
The restaurant changed to a Tex-Mex menu under the name '''No Way José Café''' for a while before resuming operations as "The Mill" in [[2010]]. | The restaurant changed to a Tex-Mex menu under the name '''No Way José Café''' for a while before resuming operations as "The Mill" in [[2010]]. The restaurant closed once more in September of that year. | ||
==References== | ==References== | ||
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* Hayes, Jack (January 28, 1991) "Chef Koetter competes with the best at Five Points Grill." ''Nation's Restaurant News'' | * Hayes, Jack (January 28, 1991) "Chef Koetter competes with the best at Five Points Grill." ''Nation's Restaurant News'' | ||
* Cooper, Lauren B. (March 5, 2010) "Ruby Tuesday on Southside closes after 16 years." ''Birmingham Business Journal'' | * Cooper, Lauren B. (March 5, 2010) "Ruby Tuesday on Southside closes after 16 years." ''Birmingham Business Journal'' | ||
* DIel, Stan (September 18, 2010) "The Mill restaurant closes doors in Birmingham's Five Points South." ''Birmingham News'' | |||
* | |||
[[Category:Restaurants]] | [[Category:Restaurants]] | ||
[[Category:Pickwick Plaza]] | [[Category:Pickwick Plaza]] | ||
[[Category:Brewpubs]] | [[Category:Brewpubs]] | ||
[[Category:1990 establishments]] | |||
[[Category:2010 disestablishments]] | |||
Revision as of 09:50, 18 September 2010
The Mill was a casual restaurant located at 1035 20th Street South in Pickwick Plaza at Five Points South.
The restaurant, owned by neurosurgeon Cem Cezayirli, first opened in 1990 as The Grill, a 96-seat white-tablecloth bistro managed by Michael Cloth. Executive chef Ron Koetter produced a mild New Orleans-style menu with signature dishes like muscadine chicken with watermelon sauce and crawfish fettucini as well as fresh grouper, salmon and amberjack entrees.
The restaurant soon was re-created as The Mill restaurant, brewery and bakery, part of a Huntsville-based casual restaurant chain with patio dining, pool tables, and draft beer produced at the neighboring Southside Cellar microbrewey. The brewery closed a few years later, and a few years after that a dispute between the owners led to the name being changed to the Five Points Grill.
In 2007 Cezayirli brought in former Cheesecake Factory manager Gary Nemet on as a partner to rejuvenate the restaurant. Nemet oversaw a $200,000 overhaul of the decor. Executive chef Doug Morgan designed a new menu with the goal of providing "four star food at a three-star price". Nemet also arranged for the Good People Brewing Company to rekindle the former Southside Cellar brewing apparatus, producing a "house beer" which was sold back to the restaurant through a distributor to avoid the legal restrictions of Alabama's brewpub law.
The restaurant changed to a Tex-Mex menu under the name No Way José Café for a while before resuming operations as "The Mill" in 2010. The restaurant closed once more in September of that year.
References
- Williams, Roy L. (November 3, 2007) "Five Points Grill gets facelift, more traffic." Birmingham News
- Hayes, Jack (January 28, 1991) "Chef Koetter competes with the best at Five Points Grill." Nation's Restaurant News
- Cooper, Lauren B. (March 5, 2010) "Ruby Tuesday on Southside closes after 16 years." Birmingham Business Journal
- DIel, Stan (September 18, 2010) "The Mill restaurant closes doors in Birmingham's Five Points South." Birmingham News