Stayton's new family restaurant, The Mill, now open

Couple Mandy Erickson and Eric Pratt have opened a family restaurant in downtown Stayton in the building locals know as "the old cone shop." 

The Mill, which officially opened Dec. 17, is their first restaurant. But the pair have experience in food service. Erickson worked at Figaro's Pizza and McGrath's Fish House in Salem and Pratt worked at Quizno's.

For the past two years, they've spent summers operating a mobile food venue called I Heart Grilled Cheese, plying fair visitors and festival attendees with loaded grilled cheese sandwiches. 

They offer three grilled cheese sandwiches at The Mill. The Ultimate, with cheddar, pepper jack, and Swiss ($8); Kickin' Blackberry Bacon, with blackberry jam, jalapeños, and bacon ($9) and Bacon Jalapeno Popper, with cheddar, cream cheese, bacon and jalapeños. 

There are plenty of other choices on the menu, with burgers, entrees, starters and steaks. They also have keto and gluten-free options, including Garlic Steak & Zoodles, zucchini noodles, ($13).  They're aiming to be a fresh,  with scratch-made alternative with the same appeal of an Applebee's, ready for local families. The kids menu offers choices of $6 entrees, available in half-sized "toddler" portions for $4. 

Though The Mill doesn't have a liquor license, they're hoping for an easy symbiosis with their next-door neighbor Wolfgang's Thirst Parlor Tap House. Patrons of the pub can place orders and the staff at The Mill will run their food over. 

For now, Pratt and Erickson are serving lunch and dinner dishes.

In early 2019 they plan to add breakfast and brunch.

They are still putting finishing touches on the restaurant's interior, adding signage and decor, and training front of house staff. They're welcoming guest feedback to continue tailoring the dining experience.

If you go

The Mill

Where: 122 West Washington Street Stayton

When: Sun. to Wed. 11 a.m. to 8 p.m.; Thurs. 11 a.m. to 9 p.m.; Fri. and Sat. 11 a.m. to 10 p.m.;

The Mill (Facebook) facebook.com/TheMillGrubHouse/

Emily Teel is the Food & Drink Editor at the Statesman Journal. Contact her at eteel@statesmanjournal.com, Facebook, or Twitter. See what she's cooking and where she's eating this week on Instagram: @emily_teel