This venue is closed.
The airy, overly large space at Irving Mill is still decorated with random bits of barnyard paraphernalia (i.e., freakishly shaped gourds), and it’s still too big by half. The casual brand of cooking is probably best suited to the bar area, and the item to get there is the superbly charred house cheeseburger, which the excitable Steak Loon lovingly described as “a beef bomb, oozing blood and glory.”
Although the menu has changed, Irving Mill still retains its excellent selection of stouts and Trappist ales from Europe.Ideal Meal
Charcroute plate, chicken for two, cheeseburger or lamb cassoulet, crème fraîche panna cotta.
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