Back in the 1830s, the building that now houses Colden Mill functioned as a grain mill. These days, the scent of grain no longer wafts over the facility’s hardwood floors and original solid-beam construction. Instead, one finds the alluring aromas of executive chef Matthew Webb’s upscale take on American food.

Drawing on the experience he gained while working past gigs everywhere from Chicago to the British Virgin Islands, Matthew woos vegetarians with mains such as gnocchi with roasted wild mushrooms, so named for the crazy pranks they’ve pulled on unsuspecting portobellos. At its core, however, Colden Mill is a shrine to carnivores. Lobster meat and lobster gravy join the cheddar curds of poutine, buttermilk enriches free-range chicken, and a blue-cheese crust and port-wine demi-glace lend extra flavors to succulent filet mignons.