Chefs Slade Rushing and Allison Vines-Rushing, from Mississippi and Louisiana, respectively, merged the names and cuisines of their home states to produce MiLa. The restaurant defines a new Southern elegance with its comfy-chic atmosphere and its culinary tributes to each chef's childhood memories of Southern cooking. The results on the seasonally updated menu are dishes like oysters Rockefeller "deconstructed" and sweet tea–brined rotisserie duck. Much of the restaurant's
produce comes from a farm in Mount Hermon, Louisiana.