Chef-owner Tyler Anderson, known for his award-winning New England cuisine at the Copper Beech Inn in Ivoryton, has transformed the space into his own unique vision in his first solo venture. Anderson's team also includes chef de cuisine Luke Venner, operations manager A.J. Aurrichio and maitre'd/beverage director Brent Bushong.
Millwright's will focus on locally-grown produce from New England and upstate New York, with rotating seasonal menus reflecting the freshest available products. A sample menu lists oysters with rhubarb mignonette; smoked salmon rillette; torchon of foie gras with stonefruit jam; veal sweetbreads, chicken and dumplings; lamb loin with summer vegetable succotash; roast duck; agnolotti with smoked ricotta; striped bass and a lobster bake with chorizo, mussels and potatoes.
With views of a rushing waterfall, Millwright's will offer three levels of dining space: a formal dining room, a more casual tavern and an area for special events. The tavern will open in September when construction is finished; the upstairs space is slated for the end of October. In the dining room, there's a 10-seat communal table with a view of the kitchen action, ideal for large groups participating in the seven-course tasting menu.
Millwright's is open for dinner Wednesday through Sunday from 5:30 p.m. to 10 p.m.; hours will expand when the remaining two spaces are finished. 77 West Street, Simsbury, 860-651-5500, millwrightsrestaurant.com.