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.

Food Around Richmond has a take on Millie’s:

Daniel Neman visits 19-year-old Millie’s for the RTD and writes about the food and the environment:

Part of the Millie’s charm is the vibe, the far-from-antiseptic rugged appeal of the place. Wooden floors, wooden booths, wooden walls (one of which is covered with money from other countries), a sign reading “Smokers will be pummeled with punishing blows all over their bodies” and a giant poster for the 1927 German Expressionist masterpiece “Metropolis.”

And don’t miss the most blissfully eclectic jukebox in town, featuring everything from the Meat Puppets and Jah Wobble to Art Blakey and Sophia Loren singing “Bing Bang Bong” from the movie “Houseboat.”

It’s impressive, that jukebox. Which is why it fits in so well with the food.