Snuff Mill Restaurant, opened in July 2021, was a small place tucked into a large U-shaped shopping center.  They advertised themselves as “farm-to-table” and they did reference where each of the meats were locally sourced.  Butchering was done on-site and a counter at the entrance did have items for sale.   Many other ingredients are also locally sourced.  The small tables were closely packed and had paper on top of the cloth.  Along one wall were raised tables with bench seating and there were about 4 seats at the counter in front of the bar where people also ate.  Even on a Wed. night they were doing a brisk business and when you make the reservation you are told you have the table for no more than 2 hours.   Faint music was in the background and art was on the walls.  Service was good, friendly and fairly quick.  There were a number of specials in addition to the menu.  We had a wonderful meal and I would easily recommend going there but check their website to see who becomes the next driving culinary voice.  Chef/partner Robert Lhulier parted with co-owner Bill Irvin and left the place the day after we were there. Continue reading →