Led by Chef Chris Estrada, Cooper’s Mill offers Bethesda’s best regionally inspired food and drink. Locally and regionally grown ingredients serve as the backbone of our cooking. From triple smoked pastrami from a neighborhood deli in Georgetown to heirloom tomatoes from a family farm in Maryland, local ingredients proudly flavor all of our signature dishes, including Chef Chris’ “Pig & Fig” Flatbread featuring locally sourced figs and Stokowski’s triple smoked bacon. Cooper’s Mill combines local rustic authenticity with sleek industrial design to create a unique, casual, and modern fine dining experience.
Reclaimed barn wood creates a comfortable ambiance and modern-rustic feel, a nod to the region’s proud agricultural history. Our restaurant features a communal table and a private dining room suitable for groups of up to 40 people to enjoy a unique and social setting.
Our bar area is lively and local. Stocked with craft beers from area breweries including Heavy Seas, Evolution and DC Brau, we also offer a selection of the region’s best bourbons and gin including Green Hat Gin, District Vodka and Montgomery County’s own Twin Valley distillers. Handcrafted ingredients and fresh juices finish our unique variations of new and classic recipes.
Our name, Cooper’s Mill, was inspired by a flour mill that opened in Tarrytown in 1886 and for many years refined more than 300 barrels of flour a day. Cooper’s Mill in Bethesda honors the regions hard-working local farmers and craft distillers and embraces the DMV’s own unique heritage.
Please join us in the journey to continue to build on these rich traditions at Cooper’s Mill Bethesda.