Led by General Manager Thomas Szymanowicz and Chef Iain S. Falconer, Cooper’s Mill brings food from farm to fork in a unique and social setting. We use locally and regionally grown and sourced ingredients as the cornerstone of our cooking. Cooper’s Mill combines rustic authenticity with sleek industrial design to create a unique, modern dining experience.
Reclaimed barn wood has been used to create a natural ambiance and feel, a nod to the region’s proud agricultural history. Our restaurant features hand-crafted booths and table tops fashioned from barn wood, and private dining areas are separated by custom-made sliding barn doors. Open dining spaces allow for a social setting.
Our bar area is lively and local. Stocked with craft beers from local area breweries including Captain Lawrence and Defiant, we also offer a selection of the region’s best bourbons and vodkas and feature a diverse and eclectic wine list.
Our name, Cooper’s Mill, was taken from a flour mill that opened in Tarrytown in 1886 and for many years refined more than 300 barrels of flour a day. Tarrytown’s history as a rich agricultural area stretches back to the early days of Dutch settlement and that tradition lives on at the Stone Barns Center for Agriculture in nearby Pocantico Hills where an extensive array of produce and locally raised food products are now produced. In fact, Tarrytown takes its name from the Dutch word for the area’s rich soil that was ideal for growing wheat.
Please join us for a meal as we build on these rich agricultural traditions at Cooper’s Mill.