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The Mill Kitchen & Bar Restaurant Review: Co-owners Scott and Randy McCray call their cooking at The Mill "modernized" Southern comfort food, meaning interpretations of such standards as pimento cheese, fritters, greens, fried chicken, shrimp and grits, and occasional game dishes. The menu emphasizes locally sourced ingredients, so greens, for instance, come from Tucker Farms in Georgia. A cold summer soup of fresh cucumber, avocado and buttermilk will lift the taste buds on a warm day. We thought the fried chicken, brined before being fried, was just about the tastiest and most tender we've encountered. Short ribs, despite having been cooked off the bone, were still full of flavor, as was the roasted Poulet Rouge from North Carolina. And while we enjoyed the grilled scallops, they were totally outgunned by the accompanying Carolina Gold risotto with slightly crunchy lady peas. For dessert, note that the "cobbler" more closely approximates a classic French clafoutis, so consider the gelato from Simply Amazing Gelato in nearby Johns Creek, and make it pistachio. A raft of fine bourbons, craft brews and hand-crafted cocktails supplement the well-derived wine list.