Millstone

Dudley Square historic schoolhouse has maintained a charming cultural presence in central Kentucky since the 1880s. In recent years, its creaky wood floors and Italianate vibe welcomed fresh life from noteworthy occupants like Old School Coffeehouse. And now, Lexingtonians have fully embraced Millstone—a casual upscale American restaurant that opened last November—as the perfect addition to this pinnacle of downtown.

“Securing the space at Dudley Square was both a long process and labor of love,” says Millstone owner and chef Tyler Murray. “The mix of historic charm and modern energy mirrors exactly what we’re trying to do with Millstone—honor tradition while creating something new and approachable. It’s a place where locals already gather, and we love that Millstone gets to become part of that daily rhythm.”

The space truly captures this aim for balance. Natural light from the street pours into the main dining area, where sprinkles of sage green complement the rustic chandeliers and exposed brick in adjoining dining rooms. The design is clean, intentional, and classically new.

Gazes can’t help but be drawn to the bar. The marble countertops and art-style TVs set the ideal backdrop for sharing Millstone rolls—presented in a warm cast iron skillet, paired with a smoked maple butter that’s worthy of its own article—and sipping clarified paper planes, their take on the bourbon cocktail that goes the extra mile through an overnight clarification process.

Millstone’s menu captures refined versions of the state’s favorite comfort foods. Think shrimp and grits in chorizo broth; brussels sprouts with crispy onions, blue cheese, and hot honey; and braised short rib in a bed of dreamy shallot mashed potatoes.

“Right now, I’d have to say the chicken and gnocchi is my favorite dish on the menu,” says chef Murray. “This is an ode to my Mamaw’s chicken and dumplings. It really captures what we’re trying to do at Millstone—elevated food that’s deeply rooted in Kentucky. We use Eggleston Farm braised chicken thighs out of Berry, Kentucky, and pair them with pillowy ricotta and parmesan gnocchi that are light but still rich and satisfying. Everything comes together with a mushroom velouté that adds this beautiful depth and earthiness. We finish it with crispy garlic for just the right pop of texture and aroma. It’s a dish that feels cozy and refined, and tells a great story about the local partners we’re proud to work with.”

Murray, who grew up watching his grandparents cook in Maysville, Kentucky, reflected on the importance of representing Kentucky’s food community in his dishes. “Building the menu around local suppliers just felt like the right thing to do—both creatively and ethically,” he says. “We’re surrounded by amazing farmers, millers, distillers, and artisans who put a ton of pride into what they produce. Using Kentucky suppliers allows us to serve food that’s fresher, more seasonal, and more connected to this place.”

Millstone’s partnerships with local vendors like Bourbon Barrel Beef and Mirror Twin Brewing solidify why Kentucky’s culinary community is so impactful. “We know where our ingredients come from and who’s behind them,” says Murray. “When you’re dining at Millstone, you’re not just eating a meal, you’re getting a taste of Kentucky.”

What to order:

Cocktail: Clarified paper plane

Start with: Millstone rolls , Warm beet salad 

The main: Seared salmon with the warm quinoa & sorghum grain salad

Sweet ending: Chocolate chip bread pudding