The Mill Korean Restaurant is an ex-diner turned Korean restaurant near Columbia University. The Mill (ne Mill Luncheonette) was originally a greasy spoon diner with an Orthodox Jewish owner that in the early 90s began a slow-motion metamorphosis into a traditional Korean restaurant. I remember when the Mill was 95% U.S. diner food with a few Korean dishes on the menu prepared by a recently hired Korean sous chef. Now the last vestige of the that diner heritage is the Lime Ricky listed in the drinks section.
The Dumplings: The Mill serves fried or steamed meat and vegetable and vegetable dumplings. The steamed meat dumplings are stuffed with pork, tofu, glass noodles and scallions and come pre-doused with sauce. The dumplings were meaty and tasty, but I found there was a slight bitter aftertaste which I think was contributed by the sauce rather than the dumpling filling.
The Dipping Sauce: The dumplings come bathed in a sauce that seemed to be comprised of soy, rice vinegar and red chili paste. I couldn’t quite discern where the bitterness was coming from, but it was there in the sauce.
The Location: The Mill in on Broadway between 113th and 114th street across the street from Columbia University.