Mad River Valley/Waterbury (9)

Apple Core Luncheonette & Brew

3600 Route 100 Waterbury Center, 802-244-8771

Sandwiches are served on Vermont-baked bread at this lunch spot located by Cold Hollow Cider Mill. Save room for cider doughnuts and one of 60 locals beers and ciders.

Hen of the Wood (Waterbury)

92 Stowe St., Waterbury, 802-244-7300

Upscale dining takes a rustic turn in this former grist mill. Creative use of ultra-local meats, greens and cheeses has earned the chef-owner seven James Beard Award nominations. Closed Sunday and Monday.

Hyde Away Inn and Restaurant

1428 Route 17, Waitsfield, 802-496-2322

Classic comfort food gets a boost from local ingredients — think bacon-wrapped meatloaf and cider-braised pork osso bucco.

Maxi’s Restaurant

47 North Main St., Waterbury, 802-244-0910

Home-style fare here includes pastas, open-faced sandwiches and smoked-Gouda mac and cheese. Breakfast all day, including seven different eggs Benedicts. Dinner Wednesday to Saturday.

Michael’s on the Hill

4182 Waterbury-Stowe Rd., Waterbury Center, 802-244-7476

Elegant, ever-changing dishes highlight Vermont ingredients and the chef-owner’s European roots. Closed Tuesday.

Prohibition Pig

23 S. Main St., Waterbury, 802-244-4120

Locals come for the barbecue and “proper” cocktails, as well as one of the largest craft-beer selections in New England. In the adjacent brewery, pair a pint with tacos and small bites.

The Mad Taco (Waitsfield)

2 Village Sq., Waitsfield, 802-496-3832

This lucha-themed eatery specializes in Mexican dishes made with local, farm-fresh ingredients. Have a margarita with your tacos, or opt for one of 11 craft beers on tap.

The Reservoir Restaurant & Tap Room

1 S. Main St., Waterbury, 802-244-7827

Dive into Vermont’s culinary culture here: There are 38 beers on tap — some of them brewed on-site — and locavore pub fare such as fried chicken and big-time burgers. Lunch on weekends only.

Zenbarn

179 Guptil Rd., Waterbury, 802- 244-8134

Items such as charred broccolini mingle with juicy half-pound burgers — made with goat or beef and topped with kimchi or onions braised in Heady Topper — at this “soil-to-soul” facility, which also houses a yoga studio and cultural center. Live bands on the weekend. Closed Sunday and Monday.

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