Raymond Sokolov rolled around Richmong eating BBQ for the Wall Street Journal. He gave over the last half of the article to Millie’s and had great things to say:

The menu is a deliberate fusion of ingredients and cuisines, concocted from ingredients gathered from nearby and the antipodes. Much of the food is prepared in a cramped open kitchen on an old Vulcan range by young men who trade tattoo stories and move with determined languor toward a spiffy finish. I sat a few feet away and, if I hadn’t been pretty sure they were working on my order, I couldn’t have guessed that they were multi-tasking their way through the assembly of a very large pork chop stuffed with ripe plaintains, pancetta and sage, and garnished with stone-ground mascarpone grits and bitter, rangy broccolini.