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West End Millworks


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West End Millworks is a newly developed incubator for entrepreneurial adventures and DIY culture for the creative benefit of Winston-Salem & the Triad. Dedicated to arts, crafts, and creative manufacturing. Among the diverse group of creative entrepreneurs who’ve stepped forward and cast their lot with West End Mill Works are a pair of interdisciplinary musicians, a glassblower, a distillery, a restaurateur, a mixed martial arts studio, a craft brewery and bar, and an unnamed tenant. And that’s only the first phase. Most, if not all, should be fully operational by mid-September. Check out these links to more information...BTW, Congrats to Hoots Roller Mill for achieving their kickstarter goal earlier today.




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  • 4 months later...

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The latest business to open in the Millworks is a restaurant with a Mexican focus. Michael Hastings of the WSJ fills in the blanks.

The former Hoots mill off Northwest Boulevard became home to its second food and beverage business last week when The Porch Kitchen and Cantina opened. The former mill is also home to Hoots Roller Bar, and Sutler’s Spirits distillery is expected to open in the building soon. The Porch — at 840 Mill Works St., with access adjacent to Quality Glass Co. — is the brainchild of Claire Calvin, who had cofounded a meal delivery service called Dinners on the Porch. Dinners on the Porch uses an online ordering service to offer kid-friendly, from-scratch meals, and it is has proved popular among busy families. Dinners on the Porch will continue, but those meals now will be prepared at The Porch.  The restaurant, owned by Calvin and her husband, Matt Giegangack, is designed to be a casual, family friendly place. Customers order and pick up their food at a counter. The restaurant is open for breakfast, lunch, dinner and Sunday brunch. Breakfast will include bagels, pastries and breakfast tacos.

The lunch and dinner menu at The Porch will focus on the Tex-Mex fare that Calvin learned to love while growing up in Houston. Appetizers include chips with a choice of hot salsa, tomatillo verde sauce, chile con queso and guacamole. The menu has a mix of salads, sandwiches and entrees. Sandwiches include Mexican torta with ground beef and slaw ($8), Texas Bahn Mi with slow-roasted pork or tofu ($7), and the Back Porch Burger with either Grayson Farm local beef or a black-bean patty ($9). Entrees include a taco plate ($9), big burrito ($10), tostadas ($9) and chili ($8).  The restaurant has full ABC permits. The Porch also will offer prepared meals in a cooler or freezer that people can take home. “This kind of grab-and-go meal had started to get popular (at Dinners on the Porch),” Calvin said. “So we’ll have casseroles, soups and salads, and we’ll rotate the selection.” Right now, The Porch is open for dinner only two nights a week. “But we’ll probably expand that eventually,” Calvin said.

Hours are from 8 a.m. to 6 p.m. Tuesday through Thursday, 8 a.m. to 9 p.m. Friday and Saturday (with later bar hours) and 11 a.m. to 5 p.m. Sunday. For more information, call (336) 745-8300 or visit www.dinnersontheporch.blogspot.com, or find Dinners on the Porch on Facebook. A new website, www.theporchws.com, is in the works.

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  • 8 months later...

The city council approved $195,000 in financial assistance to West End Mill Works LLC. City officials said a previous phase of the development generated 100 jobs among nine new businesses. The financial assistance would help on the next phase of the project, which projects a $1 million investment and 80 new jobs. The moneyis being lent by the city at a 3.5 percent interest rate, with payback coming over 15 years.

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  • 1 year later...
Phase II kicks off with a 4,500 +/- sf second-story event space and 5,269sf of retail and/or innovative and unique office space available for lease on the ground floor by May 1. I think this would be a great location for a makerspace, thereby feeding on the synergy already there.  The attached marketing brochure provides the details.
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I ate at the Porch week ago Sunday while in town for dinner, and it was packed.  The guacamole was delicious as was the salsa, and my entrée.  This whole area near the West End Mill is being transformed and should be a destination for the new residents at Chatham Mill.

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