{"id":756,"date":"2017-05-26T09:00:12","date_gmt":"2017-05-26T13:00:12","guid":{"rendered":"https:\/\/www.syracusewomanmag.com\/?p=756"},"modified":"2017-05-30T15:17:40","modified_gmt":"2017-05-30T19:17:40","slug":"the-cider-mill","status":"publish","type":"post","link":"https:\/\/www.syracusewomanmag.com\/?p=756","title":{"rendered":"The Cider Mill"},"content":{"rendered":"

Comfort Food with a Scratch and a Twist<\/h1>\n

By Shweta Karikehalli |\u00a0Photography by Steven J. Pallone<\/em><\/p>\n

When diners enter The Cider Mill, they\u2019re met with an atmosphere that\u2019s homey and welcoming, yet elegant and upscale. Its location at 4221 Fay Road had served as home base for Diamond Catering in years past, but Dan Seeley, co-owner of The Cider Mill and Diamond Catering, had bigger aspirations.<\/p>\n

\u201cWhen we weren\u2019t catering, the building really just sat idle,\u201d he said. \u201cWe wanted to generate revenue, and also add something new to the area since there isn\u2019t a lot on this side of town.\u201d<\/p>\n

The building has a rich history. The space originally operated decades ago as Morey\u2019s Mill, a quaint red building that was a popular spot for cider, doughnuts and American comfort cuisine.<\/p>\n

Though The Cider Mill officially opened in November 2014, the establishment got off to a rocky start. Operations came to a halt in March 2015 when heavy ice caused part of the roof to collapse. But The Cider Mill crew didn\u2019t let destruction dishearten them. Instead, they viewed it as an opportunity for renewal and growth.<\/p>\n

With a newly-red exterior, repurposed materials and memorabilia from Morey\u2019s featured throughout the restaurant, The Cider Mill pays tribute to its predecessor.<\/p>\n

\u201cOur bar is crafted out of 100-year-old cypress that used to be used on-site for cider barrels,\u201d Dan explained. \u201cWe are also using the original cider press plates for decor inside.\u201d Since reopening in early January with plans for year-round service, the team has added a bar to its offerings.<\/p>\n

The bar boasts extensive beer and wine lists. The staff even takes suggestions from customers on drinks they\u2019d like to see on the menu.<\/p>\n

\u201cIf regulars are coming in and asking for a certain drink, and if we can get it for them, then we absolutely will,\u201d general manager John Neville said. \u201cWe feature a lot of beers that are rare around here.\u201d<\/p>\n

John mentioned Founders Brewing\u2019s Kentucky Breakfast Stout and Devil Dancer, as well as Bell\u2019s Brewery\u2019s Oberon Ale.<\/p>\n

The Cider Mill\u2019s menu offers a variety of dishes, ranging from classics like burgers and steaks to Thai and Italian cuisine. Pictured below is the seared salmon, accompanied by roasted potatoes, asparagus and whole grain mustard sauce.<\/p>\n

Though the menu\u2019s style varies from plate to plate, each dinner has one thing in common: its preparation.<\/p>\n

\u201cThe emphasis is on scratch food,\u201d Dan said. \u201cWe bring in whole primal cuts. We roast our own bones for stock. And we use very little out of a can or box.\u201d<\/p>\n

Dan explained they call the food \u201cmodern American upscale comfort food\u201d because the kitchen puts their own twist on everything they do. But above all, everything is fresh, he said, remarking that customers appreciate that special touch.<\/p>\n

Both Dan and John agree the success of the restaurant is thanks to the expertise and cohesive nature of their crew.<\/p>\n

\u201cWe\u2019ve assembled quite an all-star team,\u201d Dan said. \u201cEveryone in the kitchen has gone to culinary school and the service staff has come to us from many of the finer restaurants around Syracuse, so they are all very experienced servers.\u201d<\/p>\n

As for the future of The Cider Mill, Dan is thinking big, including an expansion of the building to add seating.<\/p>\n

\u201cWe are talking about doing a variation of a food truck that can cover both Diamond Catering and Cider Mill, and we haven\u2019t ruled out another location,\u201d he said. \u201cI\u2019m looking forward to what\u2019s to come for The Cider Mill.\u201d SWM <\/em><\/p>\n

The Cider Mill is located at 4221 Fay Road in Syracuse. For menus, hours and more information, visit thecidermill.us<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Comfort Food with a Scratch and a Twist By Shweta Karikehalli |\u00a0Photography by Steven J. Pallone When diners enter The Cider Mill, they\u2019re met with an atmosphere that\u2019s homey and welcoming, yet elegant and upscale. Its location at 4221 Fay Road had served as home base for Diamond Catering in years past, but Dan Seeley,…<\/p>\n","protected":false},"author":3,"featured_media":824,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[102],"tags":[240,239,134,175,241],"class_list":["post-756","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-june-2017","tag-shweta-karikehalli","tag-steven-j-pallone","tag-syracuse-eats","tag-the-cider-mill"],"gutentor_comment":0,"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.syracusewomanmag.com\/wp-content\/uploads\/2017\/05\/IMG_7775.jpg?fit=5184%2C3456&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":845,"url":"https:\/\/www.syracusewomanmag.com\/?p=845","url_meta":{"origin":756,"position":0},"title":"Salt City Grille","author":"Staff","date":"June 30, 2017","format":false,"excerpt":"Grilling Up Local Love By Gabrielle Reagan | Photography by Steven J. 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