Tin Mill Restaurant, Hermann
May 2025
The historic Hermann Mill, formerly an 1840s grain elevator, mill and icehouse, now houses the Tin Mill Restaurant. Intricately tied to the town’s agriculture, the mill produced White Pearl Flour and Lucky Hard Wheat Flour. The Dierberg family of Saint Louis renovated the mill in 2007 and have been instrumental in Hermann’s preservation for many years.
Blueprints of the building hang on the restaurant’s back wall. Original wood flooring and beams add a rustic vibe. Centered in the dining area, the grain elevator shaft soars seven stories above the basement. An attached icehouse, now Celebration Hall, accommodates large dinner parties, weddings, conferences and private events.
“Our seasonal menu offers German-American comfort food with several Italian dishes added this winter,” says general manager Justin Lieser. “Chef Stewart Barteau joined us last March and previously worked at some notable St. Louis restaurants.”
Wines from Dierberg vineyards in Hermann and Santa Barbara, California influence every dish, even the vegetables. Four beers on tap are crafted by the traditional German method at Tin Mill Brewery just across the street. Cocktails feature spirits from local Black Shire Distillery, also a Dierberg enterprise. Five wine flights and a beer flight offer samplings.
“We have the luxury of using wine from our vineyard just eight miles away,” says Lieser. “Our labels include estate wines and reserve blends as well as blends from the Dierberg’s Missouri and California wineries.”
For starters, my husband and I ordered the Bavarian soft pretzel to dip in house made beer cheese. The wurstteller plate showcased two German sausages made by local Swiss Meats. Scratch sweet and spicy mustards complimented the hearty sausages.
Our three dinner entrees incorporated house made sauces, gravies and sides. The boneless whiskey barbecue chicken arrived grilled and topped with tangy barbecue sauce that featured Black Shire Distillery whiskey. A tender 10-ounce strip steak drizzled with Norton onion butter included mashed potatoes and broccoli. Our favorite, and the most popular entrée, was hand-tenderized and lightly breaded schnitzel. Thin and crispy encrusted pork tenderloin with dill gravy accompanied sides of traditional red cabbage sauerkraut and warm German potato salad.
Service was attentive. We lingered over dessert that included crème Brulé, bread pudding and apple strudel beignets à la mode. The beignets perfectly capped off our hearty meal. Four pastry-filled rolls came stuffed with a homemade, but not-overly-sweet, apple filling.
Visit TinMillSteakHouse.com for more information.
Blueprints of the building hang on the restaurant’s back wall. Original wood flooring and beams add a rustic vibe. Centered in the dining area, the grain elevator shaft soars seven stories above the basement. An attached icehouse, now Celebration Hall, accommodates large dinner parties, weddings, conferences and private events.
“Our seasonal menu offers German-American comfort food with several Italian dishes added this winter,” says general manager Justin Lieser. “Chef Stewart Barteau joined us last March and previously worked at some notable St. Louis restaurants.”
“We have the luxury of using wine from our vineyard just eight miles away,” says Lieser. “Our labels include estate wines and reserve blends as well as blends from the Dierberg’s Missouri and California wineries.”
For starters, my husband and I ordered the Bavarian soft pretzel to dip in house made beer cheese. The wurstteller plate showcased two German sausages made by local Swiss Meats. Scratch sweet and spicy mustards complimented the hearty sausages.
Our three dinner entrees incorporated house made sauces, gravies and sides. The boneless whiskey barbecue chicken arrived grilled and topped with tangy barbecue sauce that featured Black Shire Distillery whiskey. A tender 10-ounce strip steak drizzled with Norton onion butter included mashed potatoes and broccoli. Our favorite, and the most popular entrée, was hand-tenderized and lightly breaded schnitzel. Thin and crispy encrusted pork tenderloin with dill gravy accompanied sides of traditional red cabbage sauerkraut and warm German potato salad.
Service was attentive. We lingered over dessert that included crème Brulé, bread pudding and apple strudel beignets à la mode. The beignets perfectly capped off our hearty meal. Four pastry-filled rolls came stuffed with a homemade, but not-overly-sweet, apple filling.
Visit TinMillSteakHouse.com for more information.