When you arrive, you can browse the little market, which features handcrafted items and lots of fun foodie finds. But the highlight is the dining room, where a wall of windows look out onto the Finley River and lets sunlight flood into the airy space.
The menu features dozens of ingredients that are grown or produced at Finley Farms, including veggies from the gardens and honey from the apiary. The dishes are modern and creative with a farm-to-table flair you’d expect from a spot that’s so connected to the land it sits on. Take for instance the Signature Green Tomato Cake, which has the spiced warmth of a slice of carrot cake, but a beautiful green hue thanks to tomatoes from the farm. Also on the regular menu, there’s a beautiful short rib pasta featuring wide pappardelle pasta, fresh mushrooms and tender, red wine–braised beef. The Pepper Blossom cocktail is a vegetal and herbaceous addition, with its vodka, jalapeño, basil, grapefruit juice and elderflower liqueur.
You can also order from the restaurant’s additional Market Menu, featuring dish- es that will change with the season. Try the seasonal salad topped with tomatoes, beets, persimmon puree, pistachios and my favorite cheese on the planet: burrata. I’ve been eying the farmer’s board, too with its mix of grilled and pickled veggies, manchego cheese, and crusty sourdough bread.
Next up for The Ozark Mill at Finley Farms is the opening of The Garrison, a speakeasy-style bar with cocktails and tasty eats. It doesn’t yet have an opening date, but will I be back the second it’s ready? Heck yes.