After Renovation, Mill Pond Reopens With New Look, Menu
/By Tes Silverman
info@longislandergroup.com
The new sign of Mill Pond House of Centerport, one of several renovations the restaurant has recently undergone.
Mill Pond House of Centerport has been serving American-inspired dishes since 2003, but the longstanding restaurant was closed for businesses as of late as it underwent major renovations to both its look, and its menu.
Under the helm of owner Dean Philippis, Mill Pond’s new look is sure to draw diners through the doors.
“After being the owner of Mill Pond for thirteen years, I wanted to give back to my diners by updating Mill Pond House’s look to give them an even better dining experience than before,” Philippis said. “I wanted to create an American seafood house where my customers can enjoy the revamped culinary creations as well as the water view.”
Walking in, the first thing diners will notice is a long bar and a dining area with a table that could be used communally or to accommodate a party of eight. The light colored walls, wooden tables and chairs with blue and white seat covers are a contrast to the dark wood and colors that used to envelope the restaurant.
Another thing that will draw diners is the radiant heating that extends from the indoor dining area to the enclosed outdoor patio, giving diners the opportunity to enjoy the water view year round.
The new changes create an urban vibe that accentuate the elegant setting.
Going along with the new atmosphere is an eclectic menu prepared by Chef Richard Soriano that complements the diner’s view.
Appetizers like duck fries ($13) and volcano roll ($17) may not be usual starters for every diner, but should still be tried.
For diners that love French fries, the duck fries will surely delight the taste buds. Made with pulled duck confit, aged cheddar and crispy crumble duck gravy, the crispy fries are on another level.
Sushi Chef Sammy’s volcano roll is made with inside out tuna, salmon, yellowtail and cucumber tempura crunch, topped with spicy mayo and kabayaki sauce. The freshness of the sushi, combined with the tempura crunch, and spiciness of the sauce, is perfect for any sushi lover.
Dean Philippis, Mill Pond House owner, presents shrimp scampi and crispy duck.
Continuing on this culinary renovation, Chef Richard’s jumbo shrimp scampi with risotto ($30, a special with limited availability) and crispy half Long Island duck ($29) are the ones to choose.
The shrimp is tender, and risotto is creamy, but not too rich. In addition, generous portions of lobster meat are incorporated in the dish, resulting in a filling dish for seafood lovers.
The crispy skin and soft texture of duck meat, topped with a slightly sweet glaze creates a richly flavored dish.
As for dessert, the one to choose is the warm apple crisp a la mode ($9). The pastry is light and the pieces of apple combined with the Tahitian vanilla gelato are filling so it’s the perfect dessert on a cold night.
Warm apple crisp is the perfect dessert to warm you up during the winter at Mill Pond House.
Diners that want to pair the apple crisp with a hot drink should go no further than the Belgian coffee drink, which is made with Godiva chocolate, and is creamy and decadent.
For diners who want to enjoy the water view without having a full meal, they can go for Happy Hour from Tuesday-Friday 4-7p.m. and enjoy half-price appetizers and $2 off beer, wine and drinks. If you go during lunch and prefer to have your meal at the bar, daily lunch specials such as $1 oysters and $10 Kobe beef burgers are offered.
