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The Grist Mill Restaurant Restaurant Review: Landmark restaurant The Grist Mill was for years housed in a 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 Christian Milanese 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, black Angus New York sirloin and Dover sole. One of the most popular items, the "Carpetbagger," or lobster-stuffed filet mignon, is also still available, as are a few banquet menus offering three- to four-course fixed-price meals. Lunch also offers a three-course prix-fixe menu. A bar and outdoor deck offer al fresco and casual dining, as well as an extensive martini menu and bar bites including chicken wings, margarita flat bread, teriyaki glazed beef satays and wild mushroom and sauerkraut peirogi.