"All is grist to the mill" - proverb.

Local restaurant Gristmill serves up seasonal American food.  At its heart and soul is the custom built wood-fired oven where Chef and Owner Jake Novick-Finder creates a seasonal rotating menu of savory shared plates, pizzas, and sweet pies that celebrate grains and fresh produce.

Gristmill is committed to sourcing as locally and sustainably as possible. Over 90% of the restaurant’s product (fruit, vegetables, dairy, grain, meat, fish and shellfish) is from farms located within New York State. A “no-waste if possible” ethos translates to Jake and his cooks inspecting every single stem, skin, leaf and shell to determine if there is a culinary application or use.