Cooper’s Mill Restaurant

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.