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Mill Melt/ Ron Knerr

The Mill

Having been frequent travelers up the Pennsylvania Turnpike's Northeast Extension for many years, we had noticed (but disregarded) this spot, which is a stone’s throw from the Lansdale exit. On trips in recent years, we noted increased business at the location and our interest was piqued. 

In the last year we have made a couple visits to The Mill (Sumneytown Pike at Bustard Rd/Forty Foot Road) to enjoy a casual meal in a BYOB environment. Our most recent visit was just as good as our first sampling at this establishment. 
Deriving its name from the facility’s original function, The Kulpsville Feed Mill (built 1894)  was operated by Henry S. Kulp and supplied local farmers with feed, flour, coal, and farm supplies. Over the years, the building was repurposed to sell paint and hardware, then served as a professional office building, and was eventually purchased by the current owners Greg and Kathy Moore in 1988. 

Read the rest of Ron's column below ... 
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... the rest of Ron's column

At first, the Moores leased the first floor to a deli sandwich shop and offered the upstairs space for local musician performances and craft offerings. In 1996, the Moores took over the restaurant space, operating it as "The Sandwich Mill”.  Renovated in 2015 as “The Mill,” it was transformed into a two-story dining facility with a warm, woody space that was decorated to feature some of the artifacts of its history.  Food offerings were upgraded by employment of a wood fired oven and an expanded menu, managed by chef Danielle Moore (Greg and Kathy’s niece.)
The menu offers a wide variety of unique options, from appetizers, salads, wood-fired pizzas, and hot and cold sandwiches to a selection of weekly specials supplemented by several dessert options. 
The appetizer list is highlighted by the signature Wood Fired Wings, with additional options of Nachos, Poutine French Fry creations, Wood Fired Pretzels, Fried Mac and Cheese Bites, Cajun Quesadilla, and Cheesesteak Tater Tots.  Salad choices include Mango Avocado, Greek, Powerhouse (Grilled Chicken, Quinoa, Avocado), Beet and Goat Cheese, Grilled Pear, Chicken Caesar, and Apple Craisin.  Pizza varieties include Butternut Crab Bisque, Buffalo Chicken, Truffle Bacon, Florentine, Apple Bacon, and traditional Margherita.
The menu lists hot sandwich choices of Eggplant Bruschetta, Cajun Grilled Chicken Breast, house made Wood-Fired Sausage, Italian Roast Pork, Pesto Chicken, and several Cheesesteak options (Including the popular Buffalo Bomb).
Specials of the week included Creamy Chicken Pot Pie, Apple Bacon Salad, a Candied Bacon BBQ Burger, Baby Back Ribs, and Oreo Brownie.  Visit early in the week as the specials are known to sell out before the week’s end. (Baby Back Ribs and Oreo Brownie were “86’d” on our Saturday visit this week.)
We had made a reservation for dining inside with social distancing. A busy parking lot was a testament to the popularity of this spot, as a full complement of takeout order customers rivaled the count of those dining inside. Tables were adequately spaced apart in the second-floor main dining room and we were not near to any other diners. Service was quick and pleasant with the server delivering water and glasses of ice for drinks (BYOB).   
We had to start with one of the signature dishes (as verified by our server) - Wood Fired Chicken Wings baked in a wood fired pizza oven then generously laden with garlic and Parmesan cheese. The wings were not spicy at all, but certainly a treat for the garlic lovers among us. I judge it as a recommended try if that suits your palate.
For dinner I chose the “Frenchie,” a Cheesesteak prepared with Ribeye steak on Garlic Bread with Gruyere Cheese, Bacon and Caramelized Onions, lathered with house made onion dip, served with au jus and house made kettle chips (another signature item).  It was a good as it sounds – actually a repeat item from a previous visit. DW Sherri selected a Mill Melt, prepared with a Barbequed Chicken Breast with caramelized onions, tomatoes, bacon, and Gouda cheese on a cranberry multigrain bread.
We passed on the desserts, but the options were tempting - Funnel Cake Fries topped with Raspberry Cheesecake, Chocolate Peanut Butter Protein Pie (Dairy Free), Deconstructed Strawberry Shortcake, Classic New York Style Cheesecake, Flourless Chocolate Torte (Gf), and Traditional Cannoli.
Many of our readers have passed this shop without much notice and I suggest a visit for reasonably priced delicious food in a BYOB environment.  Let us know what you think!

Rating: 4/5 Stars

1700 Sumneytown Pike
Kulpsville, PA 19426                    
Phone (215) 843-6455
HOURS      S-M closed,  Tu-Th 11:30-8pm,  Fr-Sat 11:30-9pm
Ron Knerr is a 30+ year cooking hobbyist who has been a “foodie” before the term was popular.  His home arsenal includes a smoker, a sous vide immersion heater, a sausage stuffer, and several crockpots. Send comments and suggestions to:


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