Main & Mill: A Vibrant New Restaurant on Main Street
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| The property was formerly TD Bank. |
NORTH ADAMS, Mass. — You can now enjoy another eatery on Main Street by well-known restaurant siblings Colleen and Sean Taylor.
Their restaurant Main & Mill opened for the first time Tuesday, bringing their vision of creating something vibrant and new to downtown North Adams.
"We have created Main & Mill to be part of our day. It's very seasonal ingredients, thoughtful cooking, beauty, beautiful presentation and dishes. And we really wanted to be part of the community, the downtown area, and start a vibrant area on this end, which has been shuttered for a while," said Colleen.
The building is owned by Ginko on Main Street LLC, which has granted 20 years exclusive possession of the property to Latent Builds as the developer. Jack and Suzy Wadsworth, behind Ginko, are development partners with Karla Rothstein and Salvatore Perry of Latent.
The bank closed in early 2021 and was purchased by Ginko late that year. Plans for the property unveiled three years ago envisioned a restaurant, retail, a park and rooftop bar.
Colleen saw potential and said she initially wanted the building when it first went up for sale. Being good friends with Rothstein and Perry, she helped them design the kitchen and the bar before learning in March that she could lease it as a restaurant space, something she told them would be a great idea.
She said one of the most important things about the restaurant was the collaboration between Rothstein, Perry, and the Wadsworths, who put a lot of time and energy into the building.
"If Sean and I had done it, we would not be able to do what the collaboration supported. The collaboration of the three of us being able to really have that kind of money to put in down here. The design that the architecture firm that Carla and Sal own is stunning," she said. "The time and effort, everyone came together to do this in a really trusting manner."
The two wanted the restaurant to be an all-day venture, so people could eat at any point throughout the day, all week long.
"We wanted it to be open for coffee and socialization in the morning where people can meet, have their cup of coffee, have a quiche, a vegetarian quiche, or croissant or yogurt. Something intentional with their coffee," she said. "Then move into a lunchtime for the downtown business or anybody, and then go into supper, dinner, with drinks later into the evening. So have it really be open all day long, so that there wasn't a void on any particular day."
They also wanted to do something different than the other restaurants they owned.
"We didn't want to mimic any other restaurant in town. We wanted to bring something that was inspiring, something that had some familiar things that people would see, and other things that we would bring to them for them to experience," she said.
As a woman business owner, Colleen said she wanted to bring a female chef into the kitchen.
Colleen brought on Chef Anna DeRose, who she said puts twists on a lot of her dishes.
"So we have a creme brulee, but our creme brulee is topped with marshmallow," she said. "Our creme brulee is like almost two desserts in one. It's a s'mores creme brulee. So you could have a s'mores, and you could have a creme brulee - but when you put both of them together, fireworks go off."
Other dishes Colleen spoke about were the Cacio E Pepe Rosa, their oysters, and their wagyu burger. She said their sides also complement the dishes well, but they can also be enjoyed by themselves. Their menu will be seasonal and always evolving.
You can see their full menu on their website.
Although they just opened, the restaurant still has future plans to create rooftop seating. And outside of the restaurant, the building will soon have other tenants.
"Over the wintertime, they'll be starting the rooftop renovations to support a rooftop outdoor seating area, and with the outdoor seating area, that would be just stunning," she said.
As for the name, Colleen came up with Main for Main Street and then Mill as an homage to the city's industrial history. Many of the mills still stand, including Greylock Works, which Rothstein and Perry own as well.
"The mill is a very, very big structure in this community. I think it just kind of honors that," she said.
Colleen also mentioned how great her staff is, many moving from their other eateries: like Sous Chef Mason Field, who was also at Trailhouse Kitchen, and her Front of House Manager Amanda Cote, who also worked with her at Freight Yard Pub and Trailhouse.
Colleen said without her staff, they would not be where they are today.
"Sean and I wouldn't be able to do what we do if my staff wasn't as dedicated to our vision as much as they are."
Main and Mill is open every day of the week with coffee and breakfast starting at 7 a.m. and serving dinner through 9 p.m.
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