it all began with an idea.
The dream of Millport hatched from many late night conversations with my dear friend, Susan.
Susan believed I should quit my job and explore cooking as a career. I didn’t have the same faith as she did, but with enough encouragement I started a little pop-up dinner. Built some farmhouse tables, designed menus and gathered people who I thought might actually come eat my food and pay for the cost of ingredients. About 4 months in I had developed a small cult following. There were a handful of familiar faces, including Susan. There were also new faces each week. People kept finding me and I kept cooking and learning. It was a blast! Things took off for “Neat Underground,”
It was an exciting time. It’s crazy how in an instant everything can change. Susan died very unexpectedly about 1 year after my first dinner party. The wind was knocked out of me! I didn’t know how to keep going without her cheering me on. As time passed, I started to feel her pushing me to get up and cook. So, crazily, and with her “go cook” in my ear, I quit my full-time job and never looked back.
No doubt I had to hustle and hustle hard. Somewhere along the way I ended up in Syracuse, NY for 3 months, working at my sister’s dessert & wine bar. I devoured every ounce of knowledge. As the stars began to align, while in Syracuse, I met Emmi. The woman who would end up going on this long and wild journey with me, both in the business and in life.
When I returned to SD with a belly full of angst and the energy of a much younger Alynn, I knew my moment was coming. And it did. I ran into Bethany (formerly of Red House Kitchen) at a Christmas party one night and she invited me to do a dinner service in their space during their closed hours. That day Bethany gave me my shot.
From there the story had lots of twists and turns. Like a global pandemic, when so many restaurants, including RHK, were forced to close. Their huge misfortune gave me the unique opportunity to do something crazy. So, at the height of Covid-19, I jumped.
Here we are, 5 years later.
Millport is the name of my hometown, a village in Western New York, population 300. A quaint place to grow up. My grandpa was a taxidermist. We hunted, fished & grew vegetables. We played in the woods, caught water skippers and fireflies. Lilacs in the spring and snowmen in the winter. I didn’t appreciate it then. Only in my 30’s did I see its profound beauty and begin to truly value the gifts of my childhood.
I always dreamed of having a restaurant that was like home. A place you go and know the owners. With small town vibes and a real sense of community. Imperial Beach and our specific location have offered a foundation to build that. We have a wonderful relationship with our guests. That part of the journey has been all I dreamed it would be.
Opening a restaurant in post-covid times has had many challenges. Cost of goods are at an all-time high. Prices are elevated on EVERYTHING! Both products and services. The human spirit has shifted. People are more entitled than ever before. Staffing is impossible. No one wants to come to work. And on top of all that, 100% of our dining is outdoors so our space shuts down when it rains.
We have pivoted many times since the beginning to stay open and find what makes us thrive. We have tried doing it the way it’s always been done in the industry. But the truth is, we are in a new era of dining. Owners are throwing out old ideologies and so have we.
When RHK closed during covid, it made sense for us to continue as a cafe and gain those existing customers. Although breakfast/lunch was never part of the plan or vision. We also didn’t expect 5 year to fly by so quickly.
We are family owned and operated, a wife & wife team and sometimes our little guy is along for the ride.
No staff. Just lots of friends and family who have supported us along the way.
My wife Emmi, Millport’s baker and front of house person, has given so much of herself to be on this journey with me. She has been the heart and soul of this thing since our first service in the space, 7 years ago, as Neat Underground. But with that has come many sacrifices.
I have been waiting for the right time to transition away from being a cafe and back to my roots. This last month Emmi was been offered a job opportunity in her field. Baker by night, epidemiologist by day. LOL. We are taking this sign that it is time to make a shift and it feels right to do this when Millport Cafe is at the top of it’s game.
Starting April 24th, 2026 we will be closing service on Fridays.
We will keep the cafe open on Saturday & Sunday for a transition period. During this time I will build out the future of Millport.
WE ARE NOT LEAVING! Just following our hearts to what best serves our family and our dreams.
We sure hope you come along for the ride.
(More details coming soon.)
Millport is family owned and operated.
We are manifesting beautiful things for 2026.
Stay tuned.