Author Archive
Sarducci’s Restaurant and Bar
3 Main St., Montpelier, 802-223-0229
At Montpelier’s go-to Italian eatery, the wood-burning oven cranks out pizza, salmon and other house specialties. Check out the gluten-free menu.
Hen of the Wood (Waterbury)
92 Stowe St., Waterbury, 802-244-7300
Upscale dining takes a rustic turn in a former grist mill. Creative use of local meats, greens and cheeses has earned chef-owner Eric Warnstedt several James Beard Award nominations.
Hen of the Wood (Burlington)
55 Cherry St., Burlington, 802-540-0534
Rustic charm, locavore cuisine and a legendary wine list distinguish this James Beard Award-nominated restaurant. The bar is open for cocktails and craft brews until 11 p.m.
Juniper
41 Cherry St., Burlington, 802-651-5027
Head inside Hotel Vermont for food and drink inspired by fresh, local ingredients. Enjoy cocktails on the outdoor terrace.
Revolution Kitchen
9 Center St., Burlington, 802-448-3657
Burlington’s first all-vegetarian restaurant promises upscale, “good for you” food made with fresh, local and organic ingredients.
Roots the Restaurant
51 Washington St., Rutland, 802-747-7414
Fresh, healthy, local food is the focus. Try the maple-and-molasses-braised pork or a red curry featuring Vermont Soy tofu.
Vermont Tap House
70 Marshall Avenue, Williston, 802-879-7060
Local ingredients make this pizzeria and pub a standout among Williston’s chain restaurants. Wood-fired pies, salads and sandwiches meet 28 brews on tap.
A Single Pebble
133 Bank St., Burlington, 802-865-5200
Traditional preparation and presentation distinguish dishes such as the nationally recognized mock eel — a favorite of the Food Network’s Alton Brown. Try the tasting menu. Dim sum on Sunday.
Fire & Ice Restaurant
26 Seymour St., Middlebury, 802-388-7166
Adults dig the steakhouse’s historic décor and huge salad bar. Kids love the room with books and movies. And where else can you pour yourself a glass of local chocolate milk on draft?
Black Krim Tavern
21 Merchants Row, Randolph, 802-728-6776
Chef-owner Sarah Natvig changes the menu at her downtown bistro weekly. The produce for her simple but fanciful fare hails from her husband Chip’s Pebble Brook Farm, and the meats are raised nearby, too.
