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A Glass Of Tea With A Slice Of Cake On A Plate
outdoor dining area
Outdoor Dining
A Dining Room Table
Indoor Dining


The Mill Room

Legendary Restaurant in Charlottesville, VA

Woven into the fabric of a 600-acre resort, this AAA 4-diamond treasure offers an open door and smile upon arrival with service that staunchly surpasses expectations. Likewise, the rolling landscape and outdoor seating options convey a sense of optimism and warmth in a truly natural setting that will keep guests returning time after time. Our ingredient-driven menus produce succulent fare in a setting that feels intimate and warm. Always elegant yet never pretentious, The Mill Room is the perfect spot for any occasion, whether a special celebration or "just because."

The Mill Room, our restaurant in Charlottesville, VA, offers indoor and outdoor dining. View our menus, and make plans to enjoy a relaxing meal in the historic Mill Room or enjoy the views from our spacious outdoor terrace. 

View Hours of Operation

Phone: (434) 972-2230 or book online with Resy. The Mill Room dinner menu is also available for carryout. 

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Friday Fish Special

Special includes fish and chips.

Saturday Steak Special

Selections will vary weekly.

Sunday Prime Rib Special

Available in king or queen cut.

Executive Chef Jason Butcher

Chef Jason Butcher has been in the culinary industry for the past 19 years starting his career at the famous Sandy Lane Hotel in Barbados. He then moved on to working as a Private Chef creating some memorable experiences for families and high profile guests in Barbados, cooking for persons such as King Filipe and Queen Letizia of Spain. 

Jason attended the Florida Culinary Arts Institute, where he received his Culinary Degree and started a new Culinary journey. He graduated in 2010 and began his career at the Ritz Carlton Palm Beach.  He then moved to the Ritz Carlton South Beach, where he gained valuable knowledge in the world of Banquets. Jason got his first Sous Chef position at the iconic Fontainebleau Hotel Miami Beach and then moved on to becoming the Executive Banquet Chef at The Diplomat Resort both combined totaling 500,000 Sqft of Meeting Space. He then moved on to the Roosevelt Hotel Louisiana part of the Waldorf Astoria Collection.  

Jason  joined Omni family at the La Costa Resort and Spa as the Executive Sous Chef, and continued in that role at the Omni Amelia Island. He has also played an important role for the company's growth, as he has been on the pre opening team of Omni Viking Lakes, Omni Mount Washington Ski Lodge Restaurants and recently open Omni Oklahoma City. Chef Jason then received a promotion to Executive Chef at the Omni Interlocken and Omni Chicago.

Straight To Table

Trout House Mushroom Cultivation

Dating back to the 1960s, the Trout House has a rich history as one of the oldest buildings on the property. The house was once stocked with trout so guests could bring down nets and fish for their dinner.

In 2018, with a conscious effort to provide a sustainable and hyper-local farming practice, it was transformed into a hydroponic garden that produced greens harvested for our on-property menus.  A scaled-down version of the hydroponic farm still thrives in The Mill Room kitchen, and the Trout House now focuses on mushroom cultivation. With cool temperatures and consistently high humidity, this is the ideal locale for mushroom production.

Situated just steps away from our marquee dining location, this initiative allows us to skip the farm and bring fare straight to table.

Live Music

The ambience of your elegant Mill Room meal will now be joined by live acoustical music every Wednesday and Friday evening.

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