Seasonal Menu
Our menu is rewritten weekly based on what's arriving from our partner farms — which means if you've been here before, there's always something new to discover.
Millstone began the way most honest things do — with a question about the land. Chef-owner Claire Harmon had spent twelve years in Columbus restaurant kitchens, ending a decade at a well-regarded Short North bistro, before she drove out one October afternoon to pick up a CSA share from Shepherd's Grain Farm on Burg Street. She sat on the tailgate eating a just-pulled carrot and thought: this is where I should be cooking.
She signed a lease on a 19th-century storefront on Broadway in the spring of 2019, gut-renovated it with her partner David, and opened Millstone that September. The name comes from the hand-hewn limestone millstone she found buried in the back lot during excavation — a quiet reminder that this land has been fed by and feeding people for a long time before any of us arrived.
Today, Millstone's menu changes with every season and with whatever our farm partners are harvesting. We write the menu Tuesday morning, cook it Wednesday through Sunday, and start again the following week. We buy whole animals, cure our own charcuterie, and bake every piece of bread in-house. None of this is especially fashionable. It's just the right way to cook.