EdiTORs Margot Harrison, Paula Routly sPOTLiGHTs/LisTiNGs Corin Hirsch, Alice Levitt PROOfREadERs Carolyn Fox, Kate O’neill aRT diRECTOR Diane Sullivan PROdUCTiON MaNaGER John James dEsiGNERs Brooke Bousquet, Aaron Shrewsbury PHOTOGRaPHERs Caleb Kenna, Tom Mcneill, Matthew Thorsen, Jeb Wallace-Brodeur CiRCULaTiON Steve Hadeka aCCOUNT ExECUTiVEs Julia Atherton, Robyn Birgisson, Michael Bradshaw, Michelle Brown, Logan Pintka, Colby Roberts saLEs COORdiNaTOR Sarah Cushman 7 Nights is published annually by Seven Days newspaper and distributed free of charge in Greater Burlington, Middlebury, Montpelier, the northeast Kingdom, Stowe, the Mad River Valley, Rutland, St. Albans, the Upper Valley and Plattsburgh, n.Y.
© 2014 Da Capo Publishing Inc. All rights reserved.
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erious eaters know that Vermont is the place for craft beer, award-winning cheeses and flavorful maple syrup. But salami? While meat-curing rooms are still more common in Italy than in the Green Mountains, they’re the reigning trend at an increasing number of Vermont restaurants. At Hen of the Wood in Burlington — the award-winning Waterbury resto opened this second location last year — chef Eric Warnstedt sources whole local animals and employs almost every cut in his hearty dishes, from head cheese to sausage. A few miles away, the commissary for the Farmhouse Group supplies its five restaurants — including South Burlington’s Guild Tavern and Church Street’s newest spot for Italian fare, Pascolo Ristorante — with fresh speck, etc. As nose-to-tail cookery has gained in popularity, so have options for those who don’t eat meat or gluten. Many Vermont chefs recognize that a growing number of people eschew wheat, and they roll out gluten-free pizzas, pastries and breads that are sometimes barely distinguishable from the “real thing.” Burlington has two new vegetarian restaurants — Revolution Kitchen and Pingala Café & Eatery — that ply the local populace with meat-free goodies such as seitan-poblano fajitas and eggplant “bacon.” What hasn’t changed since we began publishing 7 Nights more than 10 years ago is the dizzying array of eateries in our state, from classic diners to centuries-old taverns to sleek cocktail bars. Whether you’re looking for a hip Winooski bakery or a sumptuous mountaintop meal in Stowe, we’ve got it covered. After a recent visit to the Green Mountains, Connecticut-based food and travel blogger Linda Orlomoski noted, “Everything just tastes different in Vermont.” Don’t we know — and love — it. CORIn HIRSCH
SEVEN DAYS
P.O. Box 1164 Burlington, VT 05402 T 802.864.5684 F 802.865.1015 E info@sevendaysvt.com W sevendaysvt.com DISCLAIMER: Though it aims to be accurate and comprehensive, 7 Nights may be missing some restaurants, bars or nightclubs because they declined to participate or did not meet the requirements for inclusion. Don’t look for McDonald’s or Burger King in these pages; 7 Nights is a celebration of indigenous eating and entertainment — not venti-sized chains. If we left out your favorite local place or made a mistake in a listing, email us at sevennights@sevendaysvt.com.
ON THE COVER: xxxx photo: XX
Spring is the perfect time to embark on an eating adventure. The fifth annual VERMONT REsTaURaNT WEEk provides the ideal opportunity from April 25 to May 4, 2014. Roughly 100 restaurants across the state — from Rutland to St. Albans, White River Junction to newport — are involved. Check out vermontrestaurantweek.com for the $15, $25 or $35 prix-fixe menus of participating eateries, as well as a full roster of events. There’s something for every taste and budget. So hit the road, celebrate spring and fill up on our state’s incredible fare.
ON THE COVER: PIZZERIA VERITÀ
champlain iSlandS/ northweSt
10
Stowe/ SmuggS area
16
northeaSt kingdom
28
upper valley
36
rutland area
44
middlebury area
52
waterbury/ mad river valley
62
barre/ montpelier area
70
chittenden county
82
burlington
102
deStinationS
124
beer, cider, wine & SpiritS
128
photo: MAtthEW thoRSEN
7 NiGHTs: THE sEVEN days GUidE TO VERMONT REsTaURaNTs & BaRs | 2014-15 | sEVENdaysVT.COM
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