Peachy's Picks Connecticut: The Grist Mill in Avon (formerly in Farmington) Our Coverage Sponsored by Fresh Origins
Anthony and Kristine Giraulo, Owners of The Grist Mill
Their famous Angus Prime Rib
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Anthony Giraulo was one of the first graduates of the Culinary Institute of America, Class of 1973 and has been in the restaurant industry since he was 17~! The Farmington Valley-best part of Connecticut of course- is lucky to benefit from his talents, and we've known of The Grist Mill for ages. This is the same spot that used to be on Garden Street in Farmington for years, and now is located at the Shops at 51 East in Avon. All that's changed is the location, and 130 can be seated in the main room, 80 at the bar and 60 more outside during the good weather-about April to October. Peachy Deegan went to The Grist Mill before she was Peachy Deegan! In Farmington it really was in a Grist Mill hence the name, and Miss Porter's School, Peachy's alma mater, acquired the building.
Peachy started with this robust red, Chateau St. Michelle Cabernet.
Even the butter is beautiful at The Grist Mill...
Peachy ordered the Sauteed Escargot with Garlic Rubbed Crostini for an appetizer:
It was joined by chopped tomato, baby spinach and white wine and proved to be a great combination. It's a regular on the menu however be aware that 15% of the menu is specials and you should hear them. The Grist Mill uses local farms and local cheeses, and most seafood is from New England. Their menu is straightforward and their cuisine is consistent and solid.
Anthony suggested we try the Pasta with Puttanesca Sauce. Imported anchovies, kalamata olives, and capers sang in a symphony of chopped tomatoes and marinara sauce.
It had a nice, zesty flavor and of course was even better with some cheese.
We just adored the crisp, fresh green beans. As an entree, Peachy ordered the absolutely delicious Signature Dover Sole:
It was expertly filleted, and Beth our waitress did a great job all evening. Peachy absolutely is wild about this Dover Sole-so fresh, and prepared to perfection. This wild fish is caught in the North Sea and imported from Holland, pan roasted, dressed tableside in the main dining room, served with Sauce amandine:
Peachy asked for it on the side as she is quite sauce-hesitant, however once she tasted THIS sauce it was generously poured aside the Dover Sole for it to swim in with enthusiasm!
There's quite a selection of dessert choices:
We loved the Graham Central Ice Cream in both flavor, quality of dessert and terrifically fun New York name!
Our esteemed panelist adds:
I've dined at The Grist Mill many times in my life and it's my first time at their Avon location. I started off with a smashing glass of Pinot Noir that proved to pair well with my meal.
As a starter, I chose the soup of the day which was squash soup. It was well-spiced and the flavor was perfect.
I enjoyed the pasta Anthony suggested, and as an entree I could not resist the Certified Angus Prime Rib.
Every bite was juicy, confirming the high quality. Peachy tried it as well and she felt it is competitive with some of the best steakhouses we've featured.
The Graham Central Ice Cream is definitely the way to go for dessert.
Peachy Picks The Grist Mill!
The Grist Mill is Recommended by Whom You Know.
