From Our Editors
Mint New Casual Cuisine's Executive Chef Travis Milton’s interpretation of Southern-style cuisine focuses the culinary spotlight on an array of fresh ingredients provided by local farms and purveyors, including Wade's Mill and Everona Dairy. With those ingredients in tow, he puts his own modern spin on classic dishes, fixing up fried green tomatoes with a creamy Peppadew pepper aioli, rotating seafood and vegetarian specials, and creating Mint’s signature fried chicken and sweet-potato waffles. During weekend brunch, Milton folds creamy goat cheese from Sullivan's Pond Farm into veggie-filled omelets.
The bold flavors of Southern spirits not only warm bellies in Mint’s variety of cocktails but also permeate the menu’s grilled pork chop, which spends time soaking in bourbon and sweet tea––much like William Faulkner's pet goldfish. While filling up on Southern hospitality, diners can lend their ears to bluegrass music strummed and picked by local guitar, fiddle, and banjo players, or scan their eyes over the homey dining room’s wood-paneled floors and flat-screen TV hanging over the bar.