Top 3 favorite dishes from The Mill Casino restaurants on Coos Bay, Oregon
About a decade ago, Chris Foltz served as Sous Chef at The Mill. Over the course of the next several years, he spread his wings, honed his culinary craft, and returned in spring of 2016 to fill the role of Executive Chef. A thoughtful revamp and refocus of all the menus at The Mill followed. Now, anywhere you choose to eat among the five restaurants and bars will have its own vibe and style, but a consistent theme of locally sourced, regionally inspired fare will be prevalent. Having eaten my way through just about everything the property has to offer, here are my favorite dishes from the new menus at The Mill.
The winning lineup
Plank House: The signature restaurant of Plank House Restaurant has a number of offerings in the running for signature dish, including the Marsala & mushroom sautéed filet tips—the classic ingredients are skillfully prepared, rendering the beef tender and the flavor profiles inspired. Speaking of tender, the cranberry braised pork shank falls right off the bone. Infused with myrtle leaves and cranberries, dressed with sweet demi-glace and served with artfully seasoned root vegetables, it’s a strong contender on the personal favorite front.
Warehouse 101: Sports on a massive video wall, live music, a great selection of beer, and high spirits are just some of the reasons to spend time at Warehouse 101. But the pièce de résistance is the beefsteak grilled cheese. A game-changing take on a classic, this vegetarian sandwich (named for the beefsteak tomato) is comprised of fried green tomato slices, three cheeses, and basil mayo between two slices of perfectly grilled sourdough. It’s a stunner.
Pro tip: Warehouse 101 is home to some of the best wings in the bay. Just a little public service announcement.
Whitecaps: One or three of the signature margaritas or cocktails is typically all the incentive I need to spend quality time at Whitecaps. But it’s the elevated small bites menu that makes it the ideal spot to enjoy a drink and an appetizer before dinner—or even set up shop and enjoy a complete meal, tapas-style. You really can’t go wrong, but the prosciutto-wrapped scallop with apricot horseradish chutney is a standout on the distinguished lineup of offerings. Just say that dish out loud and you’ll start to taste the juicy, cured meat enveloping the gentle, buttery morsel of seafood.
Pancakes at Plank House: Hazelnut & huckleberry pancakes at the Plank House. I typically don’t eat a large breakfast. I also more often than not, prefer savory to sweet. But if you’re in the market for a big plate of sweet, breakfast amazement, this nails it. The immense stack of three pancakes also comes with freshly whipped cream.
OC Frog Dog at Warehouse 101: You could end up with an Oregon Coast frog dog in front of you as the result of any number of life choices. I’m not here to judge. We’re talking about a hot dog topped with french fries, smothered in chili and nacho cheese with pickles, onions, and jalapeños for good measure. I’ve ordered it on purpose a few times. And not a single regret was had.
Anything hand-carved at The Saw Blade Buffet: Depending on when you go, it will either be herb-crusted prime rib, slow roasted roast beef, or pork roast. It doesn’t matter which, you should put it on your plate.
Bear in mind that Chef Foltz will change menus seasonally at The Mill, so I also recommend trying whatever recently made its way into the lineup.