Owner Geoff Houghton transformed an abandoned 1830s mill into a bustling pub on Factory Island, a place dominated for centuries by the iron and sawmill industries. Today, the only things milling there are Houghton's handcrafted beers, which flow from The Run of the Mill's 14 barrels straight into the bar's taps. These lagers, ambers, and cask-conditioned ales complement classic pub meals of wings, crab cakes, and burgers. The Run of the Mill also organizes a Mug Club, which awards guests who drink 300 of its beers in one year with a handmade ceramic mug, an official hat or T-shirt, and a heartfelt, bar-top eulogy to all the fallen hops.
We wanted to bring the forgotten, ho-hum sandwich into the gourmet, great tasting, great for you arena. We use only natural chicken, no hormones, fresh mozzarella and fresh herbs just to name a few. Our soups are made in house with stocks that we make ourselves using only the freshest ingredients.
Warm-hued walls hung with the work of local artists lend Bebe's Burritos & Cantina a cheerfully casual ambience in which to dine on zesty, belly-warming Mexican cuisine. Baja fish tacos, sweet potato burritos with jack cheese and scallions, and chicken enchiladas smothered in mole sauce are just a few specialties. Patrons can sip margaritas and draft beer as they dance to the music of local bands or take advantage of the cantina's complimentary Wi-Fi.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
When David Glidden received an A on his culinary-school thesis, he did not anticipate that the business plan it outlined would ever become a reality. Yet 13 years later, he opened The Chef & the Gardener, fulfilling his dream of a restaurant with a seasonal menu made from locally sourced ingredients which caters to all types of dietary preferences, whether meat-loving, vegan, or gluten-free. Glidden's chefs craft dishes such as vegan roasted portobello and butternut risotto using fruits and vegetables from the restaurant's own backyard garden, and make everything from scratch so they may accommodate customers with special diets. Even the decor is local: local artist Priscilla Goulet painted the watercolors featuring vegetables that adorn the walls. A tree-lined outdoor patio hosts alfresco diners during summer months.Not satisfied with feeding patrons within his restaurant's walls, Glidden constructs to-go meals for healthy dining at home. He also opens the doors to his commercial kitchen on Monday, when The Chef & the Gardener is closed, for beginners' cooking classes with included wine pairings.