A Kindler, Gentler Gin Mill in Town! - by Erin & Chris Laughman
The Gin Mill - 2300 Boston Street – Canton – 410.327.6455

If you have been a member of the “partying bar scene” in the last decade, it’s likely you did at least a stint at the Gin Mill- we have.  And you probably remember it as it was.  Well, that was then, and this is now.

The original owners from 1997, Luke, Lester, Tammi, and Melanie, made a commitment this year to transform the Gin Mill from the rumpshakin,’ speed-pouring-rum-and-cokes club of old into a kindler, gentler Gin Mill.  Now, you’ll find a commitment to great food and cocktails in a nicely rehabbed atmosphere.

We enjoy seeing bars and restaurants get remade, both by way of cuisine and aesthetics, and the Gin Mill was no exception.  A new, beautiful bar dominates the front room while still leaving enough space along the windows and wall for seating.  Plasma TV’s surround the bar, and the back room has been turned into a comfortable lounge area.  The upstairs was not finished yet, but probably will be by the time you read this- another reason to check it out.  We were there on a Tuesday night, and there was a nice crowd enjoying food, the Orioles game, conversation, and drinks.

The Gin Mill is now dedicated to cocktails like few neighborhood bars, going so far as creating a “classic cocktails” menu, complete with the origins and ingredients to over a dozen featured libations.  Some are familiar (Whiskey Sour, Mojito, Manhattan) and some not as much (Side Car, Moscow Mule).  This menu even states the goal is to focus on the “timeless art of mixology.”

I decided to venture into their realm of mixology.  A fan of whiskey, I tried the Old Fashioned.  Not a fan of gin, I later tried the Gin Fizz after Luke told me how well it was received.  Both were made with exceptional spirits and true ingredients, and I came to appreciate the preparation and effort put into these drinks.  I don’t know if I’ll ever make my own Gin Fizz, but I’ll order one here any day.

Erin and I both began our meal with the Shrimp Bisque (a special) and the Sautéed Mussels ($9), which were tossed with andoullie sausage, tomatoes, herbs, white wine, and garlic.  The appetizer menu provides a break from norm, and it includes selections such as Rockfish Fingers, Antipasto, and Pan Seared Scallops, all under $15.

Erin chose the Free Range Chicken Breast as her entrée, and that was served with red and blue potatoes, olives, tomatoes and baby spinach, and was tossed with white wine, lemon, and garlic ($14).  I went with the Beef Tenderloin Medallions, served with a green peppercorn sauce, whipped potatoes, and baby vegetables ($18). 

The Tenderloin easily gets my, “Order this… Seriously!” advice.  The first thing I noticed is that my tenderloin came with a butter knife.  I’d like to think that was the chef’s way of telling me, “It’s that good.”  The butter knife may have been a first, but that’s all I needed.  I was extremely impressed with this dish, and I would stack it up with the best in town.  All in all, we were delighted with the presentation, portions, and prices that the Gin Mill offered.  And, kudos too to Willie, who took care of us throughout our meal.

If this were a commercial, you’d be hearing about the “New and Improved” Gin Mill, as they’ve created a new look, a new feel, and a new taste.  Erin and I used to enjoy the Gin Mill party, but we’ve slowed down a bit and appreciate their changes.  As we’ve grown up, so has the Gin Mill.