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The foundations of The Mill House were formed in the back yard of a home in the Harris Mill village. Around 2006, a small gas fired brick oven was built that hosted many gatherings, one pizza at a time. Good beer, good pizza, and good company were good times to be had on the mill hill. In 2009 the market took a turn for the worse, and partners Gianpaolo Bonaca and Paul Bartolomeo decided it was time to get out of the then dying real estate market and instead lose sleep over building a restaurant. So they found a building in a quiet part of town, and began working on a plan to bring the same good times from Harris Mill to what would become The Mill House.

Once we (barely) got open, The Mill House began to come alive on its own. As a strong team developed, we explored new things, expanded our horizons, and our community embraced us as we grew. Since starting as a small pizza and sandwich shop, we continually broaden our menu, cultivate a fine craft beer selection, host Sunday brunches and beer dinners, and keep the Good Times brews flowing from our on-site brewery. We support local farmers by using local produce and meats when possible, and our team takes pride in the quality of our work, the freshness of our ingredients, serving our patrons.

But none of this would have been possible without our dedicated team and outstanding customers. We always love to hear your feedback to help us make this a better experience for you.

Our Team

John Michael McCranie

Head Brewer

John Michael has been with our team since the early brewery days in 2015... Learning the ropes on our first 3bbl system and later graduating to our now 10bbl brewhouse in 2018. He loves his craft and is a stickler for the classics. He still loathes to be called a brewmaster, though we would argue he has long since reached the requisite 10,000 hours...

Gianpaolo Bonaca


Gianpaolo (also answers to 'GP' and 'Geep', and has been called worse) came from Columbia SC to attend Lander University. In 2001 he graduated from the school of Business, and decided to stay involved with product development in the horticulture industry. This somehow seemed to lead to projects varying from building growth chambers, to electrical contracting, to real estate investing with his partner Paul, among other things. Gianpaolo’s late father had always wanted to build a brick oven, so during the era of doing 15 projects at a time he decided to build a small oven in the back yard of his mill house in the Harris Mill Village. After many moons of teardowns, rebuilds and profanity, the oven finally ran smoothly and provided perfect pies for many gatherings. When the economy took a down turn in 2009, Gianpaolo and partner Paul decided it was time to stop flipping houses and start slinging pies. With the strong support of his wife Riley and their 2 boys, their families, the city of Greenwood, a dedicated staff and even more dedicated patrons… Gianpaolo and Paul have enjoyed a gracious experience in hospitality since 2010.

Our hours

Sunday-Monday: Closed

Tuesday-Friday: 4pm-10pm

Saturday: 11am-10pm

We currently do not take reservations
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