Five resident vendors · One food hall

The Food
Hall.

Three anchor kiosks. One rotating pop-up. A breakfast-to-dinner diner that runs the bar. Pick a vendor below to see their menu.

Mill Hill Burger Co.

Smashed on a buttered bun. Every time.

Run by Marcus Whitfield, who line-cooked at Au Cheval in Chicago for six years before coming home to Gary. The patties are 80/20 chuck from a Lake County butcher, smashed thin on a flat-top, served on a Martin's potato roll. Fries are hand-cut and double-fried. The shake machine has been running since opening day.

Burgers & Sandwiches

№ 01
  • The Smash Double
    Two thin patties, American cheese, pickles, onion, house sauce, on a buttered Martin's roll.
    $11
  • Mushroom Swiss
    Single patty, garlic-roasted mushrooms, Swiss, caramelized onion, garlic aioli.
    $13
  • The Mill Worker
    Double patty, house chili, shredded sharp Cheddar, raw onion, mustard. Stays in the basket.
    $14
  • Crispy Chicken Sandwich
    Buttermilk-brined thigh, lightly spiced, dill pickles, slaw, hot honey on a brioche bun.
    $11
  • Buttermilk Tenders · four pieces
    Hand-breaded thigh meat, served with hot honey or ranch.
    $9
  • Veggie Smash · vegetarian
    House black-bean and roasted-mushroom patty, smoked Gouda, tomato-jam, all the trimmings.
    $12

Sides

№ 02
  • Hand-Cut Fries
    Russet potatoes, double-fried. Add cheese sauce $1.
    $5
  • Loaded Tots
    Crispy tots, melted Cheddar, scallions, sour cream, bacon bits.
    $7
  • Side Salad
    Mixed greens, cherry tomatoes, cucumber, red onion, ranch or balsamic.
    $5

Drinks & Sweet

№ 03
  • Hand-Spun Shake
    Vanilla, chocolate, or strawberry. Real ice cream, real milk.
    $6
  • House Lemonade
    Fresh-squeezed daily. Add strawberry or mint $1.
    $4
  • Fountain Soda
    Coke, Diet Coke, Sprite, Dr Pepper, root beer, free refills.
    $3

Wok 25.

Fast wok cooking. Old recipes. Fresh greens.

Chef Lin Zhao came up in his family's takeout shop in Chicago's Uptown, then trained for three years at Lao Sze Chuan. The wok runs hot — dishes leave the kiosk in under four minutes. Vegetables come from a Lake County hydroponic farm when the season allows. Dumplings are folded by hand, every morning, before the doors open.

From the Wok

№ 01
  • General Tso's Chicken
    Crispy thigh meat, sweet-spicy glaze, scallion, sesame, with rice.
    $13
  • Beef & Broccoli
    Sliced flank, blanched broccoli, garlic-ginger brown sauce, with rice.
    $14
  • Mongolian Beef
    Crispy flank, sweet soy, scallion in big pieces, white onion, with rice.
    $15
  • Garlic Eggplant · vegan
    Chinese eggplant, garlic, chili-bean paste, basil, with rice.
    $12
  • Kung Pao Chicken
    Diced thigh, peanuts, dried chilies, Sichuan peppercorn, scallion, with rice.
    $13
  • Vegetable Lo Mein
    Egg noodles, cabbage, carrot, snow peas, garlic-soy. Add chicken or shrimp +$3.
    $11

To Start & Sides

№ 02
  • Pork Soup Dumplings · six
    Hand-folded that morning, with black-vinegar ginger.
    $9
  • Crab Rangoon · four
    Cream cheese, lump crab, scallions, with sweet-chili sauce.
    $7
  • Sesame Cucumbers · vegan
    Smacked Persian cucumbers, garlic, sesame, chili crunch.
    $5
  • Hot & Sour Soup
    Wood-ear, tofu, bamboo, egg ribbon. Properly hot, properly sour.
    $5
  • Pork Fried Rice
    Char siu, egg, scallion, peas, carrot.
    $5
  • Steamed Jasmine Rice
    $3

Drinks

№ 03
  • Hot Jasmine Tea
    In a clay pot, refilled.
    $3
  • Lychee Lemonade
    House lemonade, lychee syrup, fresh mint.
    $5
  • Fountain Soda
    Free refills.
    $3

Catfish & Crown.

Fried right. Seasoned heavy. Made the way Aunt Lucille made it.

Sisters DeShauna and Renée Foster grew up on Adams Street. The catfish recipe is their grandmother Lucille's — cornmeal-dredged, seasoned with a dry rub the family won't write down. The chicken brines for 24 hours in buttermilk and Crystal hot sauce. Everything comes out crisp on the outside, juicy in the middle, seasoned all the way through.

From the Fryer

№ 01
  • Fried Catfish Plate · half-pound
    Cornmeal-dredged Mississippi catfish, with hush puppies and one side.
    $13
  • Hot Honey Fried Chicken · three pieces
    Buttermilk-brined dark-meat, drizzled with hot honey, with one side and a biscuit.
    $12
  • Whiting Fish Sandwich
    Fried whiting, slaw, tartar, hot sauce, on a soft white bun. Comes with fries.
    $11
  • Shrimp & Grits
    Six fried Gulf shrimp on stone-ground cheese grits, scallion, smoked paprika oil.
    $14
  • Chicken & Waffle
    Two fried thighs on a buttermilk waffle, hot honey, butter on the side.
    $13
  • Fish & Chips
    Beer-battered cod, hand-cut fries, malt vinegar, tartar.
    $14

Sides

№ 02
  • Hush Puppies · six
    Fried cornmeal balls with scallion and a touch of jalapeño.
    $5
  • Collard Greens
    Slow-braised with smoked turkey, onion, garlic, vinegar.
    $5
  • Mac & Cheese
    Three-cheese, baked with breadcrumbs.
    $5
  • Red Beans & Rice
    Cajun-spiced kidney beans, andouille sausage, white rice.
    $5

Drinks & Sweet

№ 03
  • Sweet Tea
    Brewed strong, sweetened light, over crushed ice.
    $3
  • Strawberry Lemonade
    Fresh-squeezed, made daily.
    $5
  • Banana Pudding
    Layered with Aunt Lucille's vanilla wafers and torched meringue.
    $6

Coke Oven Pizza.

Wood-fired in a 750° oven. Pies kept simple.

Tony Brescia trained at Spacca Napoli in Chicago and ran a wood-fired truck for three years before settling into the SKS pop-up slot. Dough proofs 72 hours. The oven hits 750°. Pies cook in 90 seconds. Tomatoes are San Marzano, mozzarella is fresh-pulled fior di latte from a creamery in DeMotte.

Whole Pies · 12″

№ 01
  • Cheese
    San Marzano, fior di latte, basil, olive oil. The benchmark.
    $14
  • Pepperoni
    Cup-and-char pepperoni, San Marzano, fior di latte, oregano.
    $16
  • Sausage & Hot Honey
    Fennel sausage, Calabrian chili, fior di latte, finished with hot honey.
    $18
  • The Furnace
    Sausage, jalapeño, ricotta dollops, scallion, hot honey. Named for what it does.
    $19
  • White Mushroom
    Garlic cream base, roasted cremini, fior di latte, thyme, truffle oil.
    $17
  • Margherita
    San Marzano, fresh mozzarella, basil, olive oil. Certified by Tony's mother.
    $17
  • Build-Your-Own
    Cheese base + pepperoni, sausage, mushroom, onion, pepper, olive, ricotta, basil. $2 each.
    $14+

To Start

№ 02
  • Garlic Knots · six
    House dough, garlic-Parmesan butter, parsley, with marinara.
    $7
  • Caesar Salad
    Romaine hearts, anchovy dressing, focaccia croutons, shaved Parmesan.
    $9
  • Burrata Plate
    Whole burrata, smashed cherry tomatoes, basil, olive oil, sea salt, focaccia.
    $12
  • Cheese Slice
    Reheated to order in the wood-fire oven.
    $5
  • Specialty Slice
    Whatever's hot — ask the counter.
    $6

Drinks

№ 03
  • Italian Soda
    Sparkling water, choice of syrup, lime. Blood orange, raspberry, lemon-basil.
    $4
  • San Pellegrino
    Aranciata, Limonata, regular sparkling.
    $4
  • House Red or White
    Glass pour from the bar. Ask for today's selection.
    $8

The Open Hearth.

Eggs all day. Coffee bottomless. Booth seats whoever sits down.

Run by Donna Pulaski, who managed the kitchen at the Tradewinds diner on Ridge Road for 23 years before it closed. The Open Hearth runs the breakfast-and-lunch counter from 7am to 3pm, then turns into the bar serving the dining room until close. Eggs to order. Coffee bottomless. The patty melt is exactly the patty melt you remember.

Eggs & Pancakes · all day

№ 01
  • Two Eggs Any Style
    With toast (white, wheat, or sourdough) and choice of hash browns or fruit.
    $7
  • Steel City Skillet
    Two eggs, breakfast sausage, peppers, onion, hash browns, melted Cheddar, on a cast-iron skillet.
    $12
  • Buttermilk Pancakes · stack of three
    Hand-mixed batter, real butter, real maple syrup. Add blueberries or chocolate chips $2.
    $9
  • French Toast
    Three thick slices of brioche, cinnamon-vanilla custard, powdered sugar, syrup.
    $10
  • Breakfast Sandwich
    Egg, American cheese, choice of bacon, sausage, or ham, on a toasted English muffin.
    $8
  • Biscuits & Gravy
    Two split buttermilk biscuits, sausage gravy, two eggs any style.
    $9

The Lunch Counter · 11am–3pm

№ 02
  • Patty Melt
    Quarter-pound smashed patty, caramelized onion, Swiss, on griddled rye. With fries.
    $13
  • Tuna Melt
    Albacore tuna salad, tomato, melted American, on griddled sourdough. With chips.
    $11
  • Reuben
    Corned beef, sauerkraut, Swiss, Russian dressing, on griddled rye. With fries.
    $13
  • Steak & Eggs
    6 oz sirloin, two eggs any style, hash browns, toast.
    $16
  • Cup of Soup
    Chicken noodle, tomato basil, or chili. Ask the counter what's on today.
    $6

Sides & Drinks

№ 03
  • Hash Browns
    Crispy on the outside, soft inside. The way Donna makes them.
    $4
  • Bacon · four strips
    Thick-cut, cooked just past chewy.
    $5
  • Bottomless Coffee
    House drip, refilled until you wave us off.
    $3
  • Espresso Drinks
    Espresso, cappuccino, latte, Americano. Whole, 2%, oat, or almond.
    $4 — 5
  • Bloody Mary · weekends only
    House mix, pickled vegetables, celery salt, optional bacon garnish.
    $9

Menus effective May 2026 · Subject to change based on availability · Prices include tax

Catering & private events

Bring any vendor
to your event.

Catering for 10–250 guests, with delivery throughout Northwest Indiana and Chicagoland. Build a menu from one vendor or mix across all five — burgers from Mill Hill, sides from Catfish & Crown, dessert from The Open Hearth. Drop a note with your guest count, dietary requirements, and event date and we'll respond within 48 hours.

Request a catering quote

Visit Today

1931 W 25th Avenue
Gary, Indiana 46404

Tue — Sat · 7am to 9pm
Sun · 8am to 6pm
Mon · Closed

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