We Review The Ozark Mill's New Menu

The Ozarks shows off a curious mixture of Midwestern and Southern influence, which is apparent not just in our culture but also in our food. The new dinner offerings at The Ozark Mill Restaurant at Finley Farms are a pure reflection of this sentiment.

I’ve long been a fan of anything that’s come across my plate at The Ozark Mill. I could eat the prosciutto ricotta pizza starter as an entree all to myself, and I almost always order off The Market Menu when the produce grown right on the property is at its peak. But not on this visit—I came with the mission of trying out the revamped dinner menu by the new head chef, Brandon Peterson, who studied culinary arts at Johnson and Wales University in Charlotte, North Carolina. Given his alma mater, it should come as no surprise that he went with a Southern theme for these new offerings.

My husband, Chandler, was my date for the evening, and we chose to split a side of Parmesan truffle fries as an appetizer. This proved to be a very good move, and it was my favorite part of the meal. The thick-cut wedge fries were perfectly crisp on the outside, the large crumbles of Parmesan really held their own and the parsley added a freshness to the dish.

For my entree, I chose the crawfish mac & cheese. Heads up, this dish is a bit spicy with its smoked cheddar cheese sauce and jalapeño cheddar sausage. The sauce really seeped into the middle of the pasta shells, so going with the orecchiette for this dish was a win on Peterson’s part. Of course, the crawfish tail really separated this dish from your basic mac & cheese, but surprisingly, it was the crispy onions on top that really won me over.

Chandler ordered the Southern-style fried pork chop, and I, of course, tried a bite (as I do).

Let me tell you, this new chef knows how to do gravy. The gravy on this dish is a bacon gravy, which I think I may now prefer to a sausage gravy. The fried pork wasn’t too greasy either, which means they’re using a cut with just the right amount of fat.

Chef Peterson had big shoes to fill when Chef Kevin Korman passed the torch, and after my meal, I can say that he’s doing a great job while putting his own spin on things. I still think I’ll keep ordering off The Market Menu in the spring, fall and summer, but these southern comfort dishes are perfect for a chilly November day.

We Review The Ozark Mill

By Katie Pollock Estes, originally published November 2021
The build-up to finally getting to dine inside the restored Ozark Mill was a slow burn with a big payoff. Finley Farms has been slowly evolving, one charming attraction at a time, as new elements have been added and opened over time. The Ozark Farmers Market moved into the space, then The Workshop opened—with its tall ceilings, scent of freshly brewed espresso and delicious little bites. It quickly became a gathering spot for friends who wanted to join a crafting or cooking workshop or just enjoy a coffee by the fireplace. But all the while, we’ve been eying that historic mill, waiting patiently to see the results of a meticulous restoration.

Well now it’s open, and we’re happy to report it does not disappoint.

The Ozark Mill Restaurant is a rustic and beautiful space, with tall ceilings and an airy atmosphere that utilizes the old millworks to add a rustic charm. In fact you can see the millworks in the ceiling in certain parts of the space, like in the waiting area outside the bar. Peek up into the hoppers, and you can see all the way to the top. The floors in the space use wood that was original to the mill as well, although all of it was pulled up and restored before being reset.

When you arrive, you can browse the little market, which features handcrafted items and lots of fun foodie finds. But the highlight is the dining room, where a wall of windows look out onto the Finley River and lets sunlight flood into the airy space.

The menu features dozens of ingredients that are grown or produced at Finley Farms, including veggies from the gardens and honey from the apiary. The dishes are modern and creative with a farm-to-table flair you’d expect from a spot that’s so connected to the land it sits on. Take for instance the Signature Green Tomato Cake, which has the spiced warmth of a slice of carrot cake, but a beautiful green hue thanks to tomatoes from the farm. Also on the regular menu, there’s a beautiful short rib pasta featuring wide pappardelle pasta, fresh mushrooms and tender, red wine–braised beef. The Pepper Blossom cocktail is a vegetal and herbaceous addition, with its vodka, jalapeño, basil, grapefruit juice and elderflower liqueur.

You can also order from the restaurant’s additional Market Menu, featuring dish- es that will change with the season. Try the seasonal salad topped with tomatoes, beets, persimmon puree, pistachios and my favorite cheese on the planet: burrata. I’ve been eying the farmer’s board, too with its mix of grilled and pickled veggies, manchego cheese, and crusty sourdough bread.

Next up for The Ozark Mill at Finley Farms is the opening of The Garrison, a speakeasy-style bar with cocktails and tasty eats. It doesn’t yet have an opening date, but will I be back the second it’s ready? Heck yes.