Tacos, tortas and tostadas are made daily with local ingredients — pair one with a craft brew. The homemade hot sauces are legendary.
For Vermont Restaurant Week, Mad Taco co-owner Joey Nagy is putting requests for nachos to rest for good. “I’ll serve nachos only during Restaurant Week,” he says, “so they’d better be badass.”
Look for souped-up, special versions all week, featuring uncommon cuts and types of local meats.
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