Best Chef

Ted Dorsey, The Mill

Share on Nextdoor
click to enlarge Best Chef - The Mill
The Mill
Best Chef

The Mill opened just a few short weeks ago, but chef Dorsey’s cuisine demonstrates a culinary mind in command of exciting juxtapositions of flavor. Scallops with curried cauliflower mash, rare tuna with ginger-carrot purée and radicchio marmalade, prosciutto and blackberry, frog’s legs and chili brown butter, and on and on. Best of all is (are?) The Naughty Bits: seared foie gras and sweetbreads atop dark and savory pork pomegranate molasses, accompanied by an anise-tinged blueberry corn muffin and a confit of soft scallions, fire-tamed until their brashness fades to become a malleable garnish for an inspired plate that’s one of the year’s best. But then, every plate at The Mill brings surprise to your taste buds and a carefully calibrated balance of exciting favors. It’s an adventure you never want to end.

Scroll to read more News Feature articles

Newsletters

Join Creative Loafing Tampa Bay Newsletters

Subscribe now to get the latest news delivered right to your inbox.