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.