I was in Leesburg, Virginia for an event and decided to eat lunch there. After a quick search, I found an interesting looking restaurant nearby. Situated inside a 19th century mill, the Tuscarora Mill offers a dining experience like no other.

The Tuscarora Mill is the anchor of a complex called Market Station. Restaurants, offices, shops, and a visitor center can be found inside. Market Station was the brain child of Bruce Brownell, who worked with architect Beckham Dickerson. The station was built in the early 1980s in what was previously an industrial section of Leesburg. The complex consists of seven historic buildings that were either reconstructed or moved to the site. While Market Station has seen some tough times, it has lasted 30 years and remains a popular Leesburg attraction.

The Tuscarora Mill is housed in a mill building dating from 1899. Originally the C.C. Saffer Mill, in 1982 it was operating as the McKimmey Mill when the building was moved one block north to Market Station. Owner Kevin Malone opened Tuscarora Mill Restaurant in 1985 and he remained the owner for almost 30 years. Kevin passed away in 2023 and his son Colin is now executive vice president.

Menu

The Tuscarora Mill was one of the first farm to table restaurants. All year round, the menu features products from local farmers, cheese makers, and wineries. The menu is divided into First Courses, Salads, Main Courses, and Sandwiches.

First Courses contain Southern food such as Fried Green Tomatoes, oysters ( half shell, or crispy), and steamed mussels. But it also contains Hot Honey Goat Cheese Dip, BBQ Bacon Wrapped Shrimp, and Pork Belly Tacos. The salad section has Caesar, Baby Wedge, and a House. More exotic salads are: Seafood Salad, Grain (quinoa), Flank Steak, and Sweet Berry Salad.

Main Courses has a wide variety of meats ranging from Meatloaf to Filet Mignon. Plus there are a half dozen seafood or poultry dishes and a couple of pastas. Highlights are Shrimp & Grits, Braised Lamb Shank, and Wild Mushroom Ravioli. Sandwiches include Grilled Angus Burger, Fish Tacos, and a Pastrami Reuben

My Meal

I had snacked at my event earlier, so I was not looking for a big meal. So I decided to get a sandwich, The Barn Yard “Au Jus”. It is their version of a French Dip. It consisted of smoked beef and pork, along with caramelized onions and arugula. The sandwich was packed with both beef and pork, but I could have used more arugula. The dipping sauce was flavorful without being salty. Delicious.

The dessert choices were: Gelato or Sorbet, Red Velvet Cake Truffles, Raspberry Creme Brulee, and a Pumpkin Cheesecake. All desserts are home made, from an affiliated bakery called South Street Under. It is located on the ground floor of Market Station, below the level of the mill.

The bartender spoke highly of the Red Velvet Cake, so that is what I got. As they are truffles, the dish is on the small side (and thus have a lower price). The truffles were rich and dense. They were coated with a chocolate shell, which was softer than I was expecting. The chocolate was good quality. And the whipped cream was freshly made. A great dessert.

Cocktails

The Tuscarora Mill has a sizeable drink menu with beer, wine, and cocktails. There are almost two dozen craft beers, the bulk of which are from Virginia. The remainder were from Florida, Ohio, Maine, California, and Indiana. However, the cocktails are what make the drink menu special. The person sitting next to me has the opinion that Tuscarora has the best cocktails around. The menu has about a dozen cocktails with names like Sweet Baby Rye and Twist & Shout. It also includes flavored Mojitos and a Hot Toddy. I went with an Adult Apple Cider, an apple cider with a shot of cinnamon infused Bourbon. On a cold winter day, it hit the spot.

Atmosphere

I was there on a holiday, so Tuscarora Mill was quite crowded. So crowded that I had to sit at the bar. And even there, seats did not stay empty for long. I was told that day was an exception and that most days the place is fairly empty. I hope that is just during the winter months.

The bartender was friendly and gregarious. He knew many of the regulars by name. My drink came out immediately. The food took a bit longer, almost 20 minutes. Not too surprising given the crowds. I loved the setting inside of a mill. A great, rustic place to eat a meal. The rest of Market Station looked interesting as well, but the winter weather made it hard to explore. In the summer, I expect it is a great place to lounge about.