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 Gianpaolo Bonaca decided it was time to get out of the then dying real estate market and instead lose sleep over building a restaurant.

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.

With nearly 20 years combined experience with The Mill House, these two are the beating heart of our establishment. Their dedication to bringing outstanding service and a quality product to our community is a key part to what makes us tick.

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 has enjoyed a gracious experience in hospitality since 2010.