This Providence Restaurant Offers a Wagyu Flight
A restaurant that has been in business for more than twenty years finds a new way to get creative.
A Wagyu flight at Mill’s Tavern.
If you’re a Rhode Island local and also love steak, look no further than Mill’s Tavern for its classic cuts and fine dining experience. The downtown Providence staple has raised its bar even higher now with a new Wagyu program that is unlike anything else in the region, and worth every spectacular bite.
Wagyu beef is, understandably, considered the holy grail of steak. It’s known for its intense marbling, rich flavor and tenderness. It’s the kind of indulgence that turns a meal into a memorable experience. Mill’s Tavern is leaning into that legacy, curating a lineup that ranges from rare Japanese A5 to Australian Grade 6-7 Wagyu, all sourced from trusted vendors that prioritize quality.
“Just one bite of this luxurious beef cooked over our wood grill will provide an incredibly memorable dining experience,” says Lesley Hall, general manager of Mill’s Tavern. “We’re proud to offer this exciting Wagyu program to our guests, built on a commitment to education, transparency and exceptional flavor.”
a 32 oz. Imported Score 3 Australian Wagyu Tomahawk Ribeye.
Diners can choose from options like a five-ounce Australian Wagyu Manhattan filet, an eight-ounce Australian Wagyu petite strip, or a show-stopping thirty-two-ounce Tomahawk ribeye. Each cut is served with Mill’s signature steak sauce and the option to add roasted bone marrow, Wagyu herb butter or peppercorn au poivre to elevate the meal even further.
For those eager to taste the full spectrum of Wagyu (I know I am!), Mill’s offers something I’ve never heard of before: a Wagyu flight. The tastings include Wagyu tartare atop roasted bone marrow, a three-ounce Japanese Kobe and a five-ounce Australian Wagyu, all paired with accompaniments hand-picked by the chef themself. It’s an offering that you won’t find anywhere else in New England.
Wagyu Tartare on roasted bone marrow.
Mill’s Tavern has been established for more than twenty years, and is tucked away in the historic Pilgrim Mill’s Building at the foot of College Hill. With its exposed brick, polished hardwood floors and a lovely wood-fired oven, the place is sophisticated, inviting and interesting – perfect for a romantic night out, a celebratory dinner or an impressive business meal. Executive chef Edward Bolus is known for his culinary art, blending seasonal and locally sourced ingredients with classical techniques, creating a menu as balanced as it is delicious. The wine list has earned Wine Spectator’s “Award of Excellence” every year since 2014, promising that your premium Wagyu will be paired with only the finest glasses of wine.
101 North Main St., Providence, 401-272-3331, millstavernrestaurant.com/wagyu
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