Garrettsville – Most people remember that last fall, Robert Irvine and the Restaurant Impossible crew visited Garrettsville to help Garrett’s Mill owners Brian and Shelli Buchanan reinvigorate the struggling business. Prior to the visit, Brian was forced to return to his former job as a truck driver, while Shelli divided her time between the restaurant and her work as a nurse in order to help keep their dream going.
As Robert and his crew got to work, they streamlined the menu, highlighting the things that make the Mill special — namely the historic building and the craft beers brewed on-site. Ultimately, the visit was a success by all accounts, increasing both the Mill’s visibility and their business. The visibility and the expertise they provided was invaluable. And the beautifully renovated dining space that overlooks the river capitalizes on one of the restaurant’s key features.
Shelli admitted that the newfound celebrity was a bit uncomfortable for the private couple, but noted it was a positive and worthwhile experience. “It was an honest depiction of who we are,” she noted. Through it all, this determined couple continues to work toward their American dream, which is something she thinks resonated with viewers. “This is a true story about a family trying to be successful, and doing what it takes to get there,” Shelli shared.
After the Buchanan’s experience with Restaurant Impossible, “We were real busy, real fast,” Shelli explained, “and things were moving ahead.” Locals visited the restaurant to experience the transformation, as did visitors from surrounding areas and even nearby states, wanting to see the place where one of their favorite shows was filmed. The highly publicized project achieved the Buchanan’s goal of provided visibility for the Mill, with fans of the show traveling to see the results and to sample Chef Robert’s signature dishes, including soft pretzels, fitting the Mill’s selection of beers, as well as potato crusted salmon and bangers and mash — featuring bratwurst braised in the Mill’s own beer. “We were starting to see the light at the end of the tunnel,” Shelli shared, “and then Covid hit, and we were closed for nearly two months.”
Sadly, the situation was the same for restaurants across the nation. In order to help restaurants pivot as we move past the pandemic, the Restaurant Impossible team retooled the program to offer businesses their expertise again. This new season of Restaurant Impossible — number 17 of the popular Food Network show, is entitled “Back in Business.” The new spin on the fan favorite show brings a smaller, Covid-appropriate crew back to locations previously visited in order to help them make changes in order to be successful during the new normal we find ourselves in.
According to Shelli, during the show’s most recent visit, she and her husband drew on what led them to purchase the “hidden diamond” restaurant back in 2017. They found themselves drawn to the atmosphere, the quaint location, and on-site brewery. They also learned, from locals who reminisced, that a seasonal ice cream business had been operated on the lower level back deck.
The couple came out of Covid with new plans to help their business expand; specifically equipment to can specialty craft beers. Now customers can grab their favorites, including Strawberry Fields, Dizzy Deer IPA, River Rat Irish Red, and Ma Barkers Birch Beer, via take-out, to enjoy at home. According to Shelli, “beer sales have taken off.” In addition, the team helped the Brian and Shelli outfit the lower level, allowing them to provide ice cream, soft drinks, hot dogs, and soft pretzels, as well as freshly-canned craft brews quickly and conveniently.
For the remainder of the season, they’ll offer a sampling of hard-packed ice creams from Katie’s Korner, made in Hubbard, OH. Eventually, they plan to provide a more robust offering, including house-made soft-serve in a variety of flavors, drawing on their experience with Dairy Queen restaurants.
Meanwhile, dine-in service continues, with regular sanitizing of interior spaces, tables, and menus making the Mill a safe dining option. Inside, wooden panel ‘doors’ create safe distance between tables, while outdoor diners enjoy patio seating. As always, guests may call in for take out, as well.
Garrett’s Mill is located at 8148 Main Street in Garrettsville. Find out more at garrettsmillbrewing.com, visit them on Facebook, or by calling (330) 527-8080.
