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Millstream Does Creekside, Farm-to-Table Dining in Woodstock

Photos by Sabrina Eberhard, courtesy of Millstream

By the team behind The Dutch Ale House in Saugerties, the restaurant tempts with delectable dishes and drinks at the Woodstock Golf Club.

By Abbe Wichman and Sabrina Sucato

There’s a particularly dreamy spot in Ulster County where the Sawkill Creek ripples quietly through the rolling grounds of the Woodstock Golf Club. The location is a perfect sliver of Catskills living, with the serenity of nature, the beauty of the Hudson Valley, and the shoppable attractions nearby all rolled into one idyllic destination. It’s here, at the very entrance to Woodstock proper, that Millstream resides.

Millstream tavern

As the new inhabitant of the dining space at the Woodstock Golf Club, Millstream reawakens the location with a fresh concept and the farm-to-table fare upon which the Hudson Valley thrives. The restaurant is the latest offering by Shale Hill Hospitality Group, the brand behind The Dutch Ale House, Kitchen at Shale Hill Farm catering, and Windmill Wine & Spirits in Saugerties. With Millstream, it keeps to its hyperlocal roots to offer a refreshed, delectable take on country club dining in the Hudson Valley.

“The location is phenomenal,” enthuses Dallas Gilpin, who co-owns Shale Hill Hospitality Group with her husband, Ted. “The original mill wheel is there.”


In fact, that mill wheel is part of what attracted the Gilpins, both history lovers, to the 1700s millhouse space. Although they weren’t looking to open a new eatery when a friend of theirs mentioned the location to them, a visit to Woodstock revealed a spot that was brimming with potential.

“It was a diamond in the rough,” Gilpin observes. “That location on the water is heavenly. It just needed some love.”

Located at the fork of West Hurley and Mill Hill roads, the old grist mill has an interesting history. From 1788–1925, it was the Woodstock Country Club Mill, and was used to process flour. After its closure, the Woodstock Golf Club (founded in 1929) purchased the structure, but left it relatively unused. For a brief period in 2019–2020, it served as the Provisions Restaurant & Pub.

Inside the dining room

In true Shale Hill fashion (remember The Dutch renovation, anyone?), the Gilpins commenced a gut renovation beginning in December 2020. The overhaul required a complete kitchen update and the construction of a new bar, but the effort was well worth it. A handful of months later, Millstream Tavern was ready to open in the Hudson Valley.

The restaurant’s first season went well, but Shale Hill wanted to make a bigger splash with its dining program this year, so they brought in Dan Silverman as executive chef of Millstream and culinary director of the Shale Hill brand. Prior to joining Shale Hill, Silverman was executive chef of River Pavilion at Hutton Brickyards in Kingston, and before that stint, he was head chef at acclaimed Manhattan hotspots Minetta Tavern, Balthazar’s, and Union Square Café.

Silverman’s vision for Millstream goes beyond fine dining—he wants guests to have an experience to remember. Diners have a choice of eating in the 80-seat dining room, a serene space with blond wood tables and expansive windows, or outdoors overlooking the creek. There’s also a NYC-vibe bar with gold-accented globe lighting, where you can sip wine, a local spirit, or a signature craft cocktail such as the Fair View martini (Belvedere, Lillet blanc, and thyme-inflused vermouth) or a Mill Hill old fashioned (Misguided rye, Zucca Rabarbaro, agave, and bitters).


Silverman, who moved to the Valley in 2020, has always been a supporter of greenmarkets—even when living in NYC. “Now, with so many farms right here, we’re going to be nimble-footed and take advantage of what farmers present us with.” Millstream’s menu will vary depending on what’s in season or, says Silverman, “what sounds delicious.”


At press time, the menu featured a raw bar of yellowfin tuna crudo and pickled Gulf shrimp and snacks like local baby carrots and radishes with a pistachio-feta dip and burrata with mortadella. A few dishes that wowed us were the grilled Spanish octopus in a flavorful romesco sauce with roasted sweet potatoes, spectacular chicken from Snowdance Farm (Livingston Manor) with salsa verde and watercress, and the risotto “del giorno” with English pea and squash blossoms.

Lunch at millstream

Throughout it all, a dining experience at Millstream upholds the values that Gilpin and her team value most.

“We have a core set of passions,” she explains. “One is being in a historic space. Two is a love and passion for local, high quality food in a different way. Three is the space being very well cared for, thoughtfully planned, and decorated. It’s the best experience from the moment guests walk in the door.”

Tart at millstream

Echoing Gilpin’s sentiments, Silverman notes, “I want to find the best products and cook them with love and respect.” Millstream is open for dinner Fridays–Sundays, 5–9 p.m.

114 Mill Hill Rd, Woodstock