Mill’s Tavern’s Beverage Director Shelby Miro may be new to Mill’s, but she has already clocked seven years at various Encore restaurants, and has spent nearly half of her life learning the food and beverage industry. She will be performing a dual role at the restaurant as bartender and beverage director.
Most people know what a bartender does, but few understand the job of beverage director, which is “all about the numbers to give guests the best value,” explains Shelby. “I am responsible for knowing my inventory, placing orders for highest quality product, knowing my vendors, invoicing and observing what moves off the shelf.” More importantly to the thirsty and sophisticated clientele, tending bar requires her to know how to stir, blend, shake and pour every drink out there, including the latest beverage trends and how to refine drinks to suit a customer’s preferences.
A URI graduate, Shelby was born and raised in North Kingstown where she hails from a family of fishermen. She may be the only beverage director with a boat named after her.
What are the drinks that are trending these days?
“Vintage cocktails are back, like Champagne cocktails and Sidecars, but I tweak them to create something more contemporary. Every city I visit has its own drinking style. Providence is funky and enjoys trying something new.”
What makes a great mixologist?
“Knowing what you have to work with, what the trends are and constantly developing new drink ideas. And get to know your guests. Do they prefer sweet, floral or savory? Be able to suggest something new that they might enjoy. For example, I like to contrast flavors, pairing a salty dish with a slightly sweet drink.”
What is your favorite summer drink?
“Clean, crisp cocktails. Something like a ‘spritzer plus,’ not sweet like a piña colada, but fun and fresh; maybe a margarita with fresh squeezed limes and a touch of jalapeño.”
The compact garden not only features kitchen staples like heirloom tomatoes, basil and pepper, but it also houses a variety of unique items including cow horn pepper, chocolate mint, peas, broccoli, and Thai basil.
The garden’s signature is a mysterious tall, railroad track-like metal structure that rises twenty feet above ground. Sources at the Rhode Island Historical society think that it was most likely part of the East Side Railroad tunnel, the entrance of which is behind the restaurant. What could it be? Let us know if you have an educated guess!
Thanks to positive feedback from its clientele, Mill’s Tavern won the 2015 OpenTable Diners’ Choice Award. This is the fourth consecutive year that the downtown Providence restaurant has been selected for this award from the international online reservation service.
The Diners’ Choice Award listing celebrates top-rated restaurants and, each month, OpenTable.com features the Diners’ Choice winners on its website. Mill’s Tavern was selected according to feedback in the form of reviews from diners who booked through OpenTable.com and dined at the restaurant.
Heather Mitchell, Mill’s Tavern general manager states, ”We are thrilled to receive the Diners’ Choice Award for the fourth year in a row. We always strive to provide our guests with the very best dining experience possible, from the minute they are seated at their table straight through to the last bite of dessert. As such, we value all feedback and use it to continually improve in our quest for excellence.”
Paul Conforti, managing partner of Encore Hospitality Group, also expressed his gratitude for Mill’s Tavern having been chosen for the award, saying, “It validates the high bar that we have set for everyone involved with Mill’s Tavern. I know we have a great team in place, and they have their priorities straight—the guest comes first. I want to thank our guests and congratulate our team for this achievement.”
Located at 101 North Main Street in the former Pilgrim Mill’s building, Mill’s Tavern offers fine dining in a unique urban setting. With its casually elegant décor, Mill’s is the ideal place for an enjoyable evening, whether relaxing over drinks and appetizers with friends, sharing a romantic dinner, or celebrating a special occasion.Book now
Mill’s Tavern was included in a Yahoo! Travel article last month that depicted various Providence destinations and hot spots, all of which provide tourists, students and residents with the perfect Thursday night out.
We love that the article, written by Sydney Mondry, recommends visiting Mill’s Tavern for an “extra cozy atmosphere on cold New England nights.” Mondry also pays compliment to our oysters and cocktails.
For the author’s complete list of Providence destinations, click here.
Mill’s Tavern’s Chef Edward Bolus participated in the RI Signature Chef Auction 2014, hosted by the Rhode Island chapter of the March of Dimes. Chef Edward was among twenty of the state’s best chefs who were on-hand at the Providence Art Club to have their fine dining experiences auctioned off. Proceeds from the event benefited the nonprofit.