Millie Leigh’s, a new full-service restaurant serving Texas comfort food with Southern and Southwestern influences, is set to open in Midland on Monday, September 14. As the newest hospitality venture from the Sewell Family of Companies, Millie Leigh’s will serve breakfast, lunch and dinner with a menu centered on locally sourced ingredients and familiar dishes inspired by the flavors and traditions of the region.
Named in honor of Collin Sewell’s grandmother, Millie Leigh Cruson, the restaurant pays tribute to a cherished family legacy while serving as a gathering place where guests can enjoy approachable, made-from-scratch cooking throughout the day. Millie Leigh had a way of making people feel at home, and her greatest joys were often found in baking a homemade dessert, tending to her garden and gathering around the table with the people she loved. Her passions of baking and gardening are woven throughout the concept and reflected by the care given to each ingredient, piece of decor and shared experience. Together, these details celebrate the warmth, generosity and love that made Millie Leigh so cherished.
GATHER AROUND THE TABLE
The menu is led by Executive Chef David Rule, a Tennessee native whose culinary background includes Blackberry Farm and Dancing Bear Lodge, as well as The Appalachian, his contemporary Southern restaurant in Sevierville, Tennessee. Chef David brings together his Southern Appalachian roots and the bold, rustic flavors of West Texas, weaving time-honored recipes inspired by Millie Leigh herself into a menu that honors her family traditions through comforting, made-from-scratch dishes.
Millie Leigh’s works closely with local and regional farmers, ranchers and specialty producers, including proprietary beef producer 1911 Cattle Co., Broken Arrow Ranch, Midland Meat Company, Tortilleria La Perla, Anderson Farms, Volleman’s Dairy, Harding Hen House and Maribea Cocoa. These partnerships bring trusted Texas ingredients to the menu while supporting producers throughout the Permian Basin and beyond.
Breakfast features Southern-inspired dishes including Millie Leigh’s Biscuits baked fresh from scratch every morning, a Hatch Chile Hashbrown Bowl and Sopapilla Pancakes made with local honey and a cinnamon sugar dust for those with a sweet tooth.
The lunch menu features starters including Roasted Sweet Corn and Poblano Chowder, Fried Chicken Lollipops with local honey and serrano chile and Jalapeño Cheddar Cornbread with smoked butter. Sandwiches include the Permian Hot Chicken and Skirt Steak Torta, while entrées range from Cornmeal Dusted Catfish with hushpuppies to Shrimp and Grits with Gulf shrimp, andouille sausage and heirloom grits.
Dinner features shareable appetizers including Aged Beef Tartare, Deviled Jalapeno Poppers with candied bacon and Rock Shrimp Hushpuppies. Entrées from land and sea include Blackened Redfish with crawfish étouffée and gold rice and Stuffed Texas Quail with wild mushrooms, roasted peppers and summer squash. The wood grill features Filet Mignon, Tomahawk Ribeye, Dry-Aged Cowboy Ribeye and Porterhouse, all finished with Colima sea salt.
SOUTHERN SIPS AND SIGNATURE POURS
The beverage program at Millie Leigh’s features signature cocktails and modern classics, including the Hibiscus Margarita, Strawberry Bourbon Smash, Mississippi Punch and Millie’s Milk Punch, made with Hennessy, Captain Morgan Spiced Rum, cream, vanilla syrup and chocolate bitters. The restaurant also offers a selection of beer, wine and coffee to complement the menu.
For an alcohol-free sip, guests can enjoy mocktails such as the Berry Garden made with strawberry juice, vanilla syrup, orange juice, fresh lime juice and Sprite and the Nana Rose made with cranberry juice, coconut milk, strawberry syrup and vanilla syrup.
THE RECIPES THAT RAISED US
In preparation for the opening, Millie Leigh’s launched “The Recipes That Raised Us” campaign, a community-driven initiative inviting locals to share their family recipes, stories and traditions that have shaped their lives. Each month, one family recipe will be selected as a special feature on the Millie Leigh’s menu. The campaign celebrates the grandmothers and loved ones who have passed down cherished recipes through generations, spotlighting the dishes, memories and traditions that bring families together around the table.
THE HEART OF MILLIE LEIGH’S
Millie Leigh’s interiors were designed by Matt O’Maley and New York-based designer and interior architect Christopher Daly, while the architecture was designed by Dallas-based firm SSARCO, led by Scott Sower. The interiors evoke a strong sense of Southern pride featuring design elements that are quintessentially Texan and unmistakably true to Millie Leigh.
A modern take on “Grandmotherly Crafts” runs throughout Millie Leigh’s, from cross-stitch panels by fiber artist Zara Shahi and quilted upholstery by quilter Kris Neifeld featuring a pattern inspired by an aerial view of the Permian Basin oil fields, to a custom branch sculpture by Rick Pratt of Around the Bend Willow Furniture. Personal touches pay homage to Millie Leigh’s passions, including floral embroidery inspired by her love of gardening, hollowed-out novels repurposed as check presenters, and a cookbook-inspired menu cover. Custom cow and horse plates, handmade coffee cups, plaid napkins and antiques sourced from Round Top further celebrate the warmth, craftsmanship and West Texas heritage at the heart of the restaurant. The dining room also features an outpost of Odessa-based EF Outfitters, offering unique gifts and select pieces used throughout the restaurant.
