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The Grist Mill Restaurant Restaurant Review: Landmark restaurant The Grist Mill was for years housed in an historic former grist mill on the banks of the Farmington River. Kris and Anthony Giraulo have moved their eatery to Avon where the view now is of the Farmington Valley hills, and while the scenery may have changed, the attention to fine food and wine has not. Chef Chris Rackliffe is directing a kitchen that is still turning out the best of what The Grist Mill has been known for over the years. Dishes in the main dining room include the signature crab cake, osso buco and Dover sole. One of the most popular items, the "Carpetbagger," or lobster-stuffed filet mignon, is also still available, as is the "Sunset Dining" special, a three-course fixed-price menu. Lunchtime features entrée salads, Kobe beef burgers and pastas. Sunday brunch presents three-egg omelets, filet mignon Benedict, and raspberry-stuffed french toast. A bar and outdoor deck offer al fresco and casual dining, as well as an extensive martini menu and bar bites including calamari, steamed mussels, Blue Point oysters and bacon-wrapped scallops.