By Bettina Lehovec
The Morning News, Fayetteville, Arkansas
Sunday, Feb. 22, 2004

The food makes a compact tower on the plate, the grilled chicken stacked on a neat square of greens. Next to the intriguing creation, asparagus spears loll. Their horizontal arrangement contrasts with the entrée's vertical lift.

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JAMES AT THE MILL and Chef Miles James received the "Nation's Restaurant News Award" as one of the year 2000's "Ten Best Restaurants" in the United States.

James at the Mill's Chef Miles James is an award-winning chef who trained in Nantucket (American Seasons), New York City (Tribeca Grill and The Park Avenue Cafe), Santa Fe (The Coyote Cafe), Paris (Guy Savoy), and London (The River Cafe). His Ozark Plateau Cuisine^TM has been lauded from the New York Times to Bon Appetit, and called one of the Rising Star Chefs of the 21st Century.
Pastry Chef Jeff Graham creates our beautiful desserts with great artistry.

Chef Miles was one of 28 American chefs invited to cook at the Olympics in Salt Lake City. He cooked for the Salt Lake organizing commitee and Stephen Spielberg.