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Mill's Tavern Restaurant Review: The former Pilgrim Mills building was kitted out with a wood-burning oven, rotisserie and grill and an oyster-shell mosaic encasing the raw bar. Chef Edward Bolus borrows from the Mediterranean in concept and New England in feel. The vast menu gives him plenty of chances, starting with seafood platters and raw littlenecks and ending with Portuguese bread pudding, to strut his stuff. Ironically, the best dishes are straightforward: duck, swordfish, rack of lamb and other A-list ingredients simply prepared over burning wood. It’s a trope that was perfected by Sam Hayward of Fore Street in Portland. And one that Providence loves.