FOOD & DRINK
RED ROOSTER RESTAURANT DOWN-HOME COMFORT FOOD
By Brianne Hogan Photos Bobby-Jo Goudreau
T wo years later, Mills took restaurant along the Trans-Canada Highway in Crapaud has a long history, having been first established back in 1952. According to Mills it was a much “smaller” restaurant then and was demolished and rebuilt again in the early ‘70s where it stands today. Mills is a trained chef and a veteran of four decades in the food and beverage industry. She has had her hand in some recent post-COVID renovations, which include a complete overhaul of interiors of the diner, dining room and kitchen “so now things are clean and fresh and bright,” she says. the reins from Marion Miller, who had owned the Red Rooster since 1973. The family
Alie Mills was looking to buy a restaurant for a while, but nothing caught her attention until she walked into The Red Rooster back in 2016. “I knew by the size and location that it would be a good match for what I wanted to offer,” she says.
While the outside and inside might have received a “glow-up” over the years, what hasn’t changed is the delicious food. The Red Rooster continues to serve the down-home style country food that it’s been known for from the beginning. “We hear comments all the time that people haven't enjoyed this type of food since their childhood,” Mills says. “We serve just down-home comfort food. Food that is getting harder and harder to find these days.” Favourites include hot sandwiches, clubhouse and fresh cut fries, and burgers made from scratch.
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