Tasty Tidbits: The Grist Mill in Farmington, Connecticut

This antique mill dating back to the 1640's has a distinctive history. Serving as Farmington's first grist mill, it has housed a number of establishments over the years. Originally constructed and owned by the Hart family (for whom Hartford was named and ancestors of Peachy from her English side), it was used for grinding wheat and other grains up until 1963. Included among the owners of the mill during those years was well-known playwright Winchell Smith, a Hartford native. It is said that Smith's stone-ground flour was coveted by Farmington homemakers. In 1919, the grist mill played a cameo role in a scene from "Way Down East", a film written and produced by Smith. The scene shows actress Lillian Gish traversing the Farmington River by jumping from ice floe to ice floe, closely followed by actor Richard Barthelmess. The renowned mill soon came to the attention of President Calvin Coolidge, who for the remainder of his office, and for some time thereafter, ordered whole wheat flour produced at the Farmington grist mill.

In 1963, the mill, encumbered by increasing production costs and competition from other businesses, closed its doors. It was later purchased by Helen Winter, who divided the space to make room for various shops, artists' studios, and a luncheon cafe'. Most recently, it had been the home of a the Reading Room restaurant and a well-stocked bookstore, which remains. The Grist Mill Restaurant now dominates the site and has been expanded and renovated.

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Grist Mill owners Anthony and Kristine Giraulo newly acquired the restaurant in November of 2001. Since the acquisition they have splendidly improved the already exemplary reputation of the Mill. Working the front the house with his wife they have raised the comfort level for their guests with the grace and charm as you would feel visiting them in their home. Kristine formerly in the Tec medical field now shares the responsibility of day to day operations with her husband.

Anthony’s thirty five plus years in the industry began four years prior to receiving his degree from the Culinary Institute of America. He was in the first graduating class from the CIA in Hyde Park New York in 1973. After graduation he began operating the back of the house for several years at Le Chevalier, a French restaurant on Second Avenue in Manhattan. He was recruited to Long Island spearheading the opening of a restaurant in Huntington Bay owned by several high profile athletes from New York. This is where he made his mark in restaurant operations, layout and design. In the early eighties he was district manager for a corporately run organization and became head of executive dining and catering for the North East. Responsible for executive level dining rooms located in Boston, Hartford and Rhode Island. Finally in the late eighties he opened the first of three restaurants which would later prove to be the stepping stones which would take him to the pinnacle of his career The Grist Mill Restaurant. 

http://www.thegristmill.net/index.html