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| Keith Taylor, Executive Chef |
It's hot... it's cool... it's pure Southern comfort. It's Keith Taylor's newest creation... Taylor's Olde Mill Restaurant in Norristown. Executive Chef Taylor and his partners were looking for the perfect venue for their restaurant when they found the restored early 19th century building on Marshall Street. Originally a grist mill, this four story landmark accommodates a lower level bar where you can enjoy lively conversation and cool jazz. The main dining room is on the second level and the upper floors are for private events and meetings. With stone and wood mill architecture, original mill artifacts and the addition of comfortable seating and original artwork, the atmosphere is upscale casual and very inviting.
From the moment you drive up to the valet service, you realize that Taylor has created his own brand of hospitality. Everyone on the staff is accommodating and friendly but with an added enthusiasm that shows they are having a good time and want you to join in the fun.
The menu is simply Southern with Taylor-made creations that brings "down home" cooking to a new level. For appetizers, we ordered the jamaican conch lollipops, an old recipe from negril with island spiced, ginger scented pineapple sauce. The best we've had! We don't know who Uncle Edd is, but his namesake crab dip was an incredibly delicious blend of cheddar, jack, imported parmesan, and cream with lots of lump crabmeat. Our waiter, Jarad, recommended that we try the mussels 'n ale and we're glad we did. A big bowl of harvested mussels with fresh herbs, fried garlic and plum tomatoes in a microbrew twisted pot liquor sauce that you just couldn't stop dipping the homemade bread into. For entrees, the blue ribbon BBQ ribs are a must try. Pork spare ribs that are slow-roasted, fallin' off the bone, melt-in-your-mouth goodness that you can order dry, hot or sweet. The low country jambalaya spikes the palate with chicken, andouille, shrimp and vegetables steeped in seasoned tomato broth with a little southern heat. And the carolina crab cakes...well just jumbo lump crab held together with flavor. For total comfort, grandma's Sunday dinner pot roast is slow-cooked for hours and served in a rich beef stock.
After this incredible meal, we did manage to share a couple of desserts. The apple brown betty was warm, sweet and served with an amaretto crème anglaise and the belgian waffle sundae was a winning combination of strawberries, chocolate fondue sauce, maple walnuts and vanilla ice cream.
For a deliciously delightful and fun evening, this new hot spot is at the top of our list. Chef Taylor and his staff have set the example for an impeccable dining experience and southern hospitality at its' best. Visit their website at www.taylorsoldemill.com for hours and entertainment schedule.
Taylor's Olde Mill Restaurant
200 W. Marshall Street, Norristown
610-272-2011
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