A pair of seasoned professionals have converted Colonial-era Radcliffe Mill—"the old mill"—into one of the finest restaurants in the area. In an atmosphere rustic and casual, yet chic, diners sit between solid wooden floors and exposed supporting beams. The superbly talented chef co-owner describes his cuisine as evolutionary and ever-changing, his ingredients as local, seasonal, and fresh. Favorite entrées include roast and stir-fried duck with rice noodles and vegetables in a coconut curry sauce and a trademarked crab steak in lemon-butter sauce. There is also a "kitchen table," where you can watch the preparations, and a small separate bar.