Tuscarora Mill

January 2005

The restored mill that gives this restaurant its name provides a delightful setting for lunch or dinner. The mill machinery overhangs the bar. In keeping with the original use of the premises, the walls in those two rooms are rough-hewn and decorated with handmade quilts.

Chef Patrick Dinh has combined a variety of cuisines in his personal style. The Modern American base is expanded with touches from France, Italy, China, and Vietnam. Good dishes are sautéed medallions of lobster with savory lobster butter; an Alsatian baked-onion tart with Port Salut cheese and blackberry coulis; Dinh's cioppino San Francisco­style, a nice array of seafood and fish in a vodka tomato broth; pan-roasted Long Island duckling topped with seared foie gras with jasmine rice and a Port-hoisin-ginger sauce with snow peas and carrots; a grilled pork porterhouse chop stuffed with braised apples; and sesame-roasted salmon with stir-fried vegetables and jasmine rice.

The impressive wine list includes 40 Cabernets or Cabernet blends from California alone. End the meal with the warm berry napoleon with blackberry liqueur.