Chef Travis Milton

The Tastes and Traditions of Appalachia

Chef Travis Milton

 
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About

 Credit: Kindler Studios

Credit: Kindler Studios

Hailing from rural Southwestern Virginia, Travis Milton spent his childhood learning the traditions of true Appalachian cooking under the tutelage of his great (and great-great) grandparents. A reverence for the traditions and heritage of Southern cooking was instilled in Milton from his earliest days. After working in kitchens across the country, such as Todd Gray’s Equinox in D.C. and Chris Cosentino’s Incanto in San Francisco, Milton embarked on his dream of a genuine Appalachian restaurant. What started as an idea for one restaurant evolved to three: Milton’s at the Western Front in Saint Paul, VA, and Shovel & Pick and Simply Grand at the Sessions Hotel in nearby Bristol. His first Appalachian-centric restaurant, Milton's, opened in February 2018 as a meat-and-three. The forthcoming Shovel & Pick and Simply Grand represent both aspects of Milton’s background (“both sides of my brain,” as he puts it) by showcasing a modern take on the soulful comfort food of his childhood on one side of the building, with a more rustic take on those traditions on the other.

 

Press Inquiries

Lacey Irby
Polished Pig Media
lacey@polishedpigmedia.com


 
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Press

Eater, "The 19 Most Anticipated Restaurants of 2018: Winter-Spring Edition," by Hillary Dixler Canavan

Bristol Herald Courier, "Chef sets up restaurant in hometown of St. Paul," by Joe Tennis

Garden & Gun, "A Mountain Secret," by Jenny Everett

Washington Post, "The next big thing in American regional cooking: Humble Appalachia," by Jane Black

Tasting Table, "Mountain Due," by Devra Ferst

Garden & Gun, "Cast Iron Recipe: Green Tomato Pie," by Jed Portman and Jessica Mischner



At family dinners, there were all the dishes that Milton now evangelizes: venison, sour corn, ‘kilt’ lettuce (wilted with bacon grease), leather britches and creasy greens.
— Washington Post
While other cuisines of the American South have gained champions in recent years, the foods of Appalachia have largely been left untouched by chefs. ... A consensus of sorts has formed around Milton as the chef who could propel this food into a new phase, while still carefully respecting the roots of its traditions.
— Tasting Table


 

 

Gallery coming soon

 

 


Travis on Zagat "Foodways"


Travis on The Southern Fork