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morrisville • stowe • waterbury • mad river valley • beyond






SUSHI YOSHI — a onesize-fits-all, all-things-toall-people Asian fusion eatery thrives on the Mountain Road in Stowe.



DESIGNER, ADVERTISING Katerina Pittinaro, Joslyn Richardson


EDITOR Tom Kearney

SALES Ed Brennan, Beth Cleveland, Mike Duran, Lou Kiernan, Lisa Stearns

CONTRIBUTING PHOTOGRAPHERS Lis Companion, Glenn Callahan, Gordon Miller, Ava Bishop, George Souls, Gary Hall

ART DIRECTOR Kimberly Whalen

10 RAILROAD STREET — a train station-turnedrestaurant has a menu offering “food and drink to the hungry traveler” and a chance to fill a growler or procure a stogie


MICHAELʼS ON THE HILL — a chef-owned restaurant that turns out elegantly prepared meals with food sourced as locally as possible


THE PITCHER INN sets the tone with a wide-ranging localvore menu, showing influences from classic French to Southeast Asian and complemented by an extensive wine list.


STOWE CIDER is experiencing huge success offering ciders made with Vermont fresh sweet cider and a pledge to “#FreeThe Cider” of sweeteners and overprocessing.


LIS COMPANION, Vermont Wedding Photographer Lis Companion, based in Essex, is a fine art portrait photographer, serving all U.S. territories and beyond. “For me, it’s essential to celebrate love with art,” Companion says — “the art of photography.” www.lisphotography.com




(407) 244-6971

6 stowe 22 morrisville 26 waterbury 34

spirits, breweries, wineries & specialty markets

river valley 31mad & beyond

Table is published by the Stowe Reporter, 49 School St., P.O. Box 489, Stowe, VT 05672 table2016


Wang Yue at the hibachi.

“Chinese Gourmet Hibachi Steak House” reads the sign in front of this Mountain Road restaurant. Say what? It’s a sushi bar co-owned by a Vermont business major and a Chinese chef trained by a Japanese sushi master. It features hibachi stations, complete with chefs who juggle knives amid small bursts of flame. It has several semiprivate alcoves featuring low tables surrounded by traditional tatami mats. The menu will take you from traditional takeout (think:



General Tso’s chicken) to the more exotic (flying fish roe). By rights, Sushi Yoshi — a one-size-fits-all, all-thingsto-all-people Asian fusion eatery — should be a mess. Instead, it is a consistently popular restaurant offering consistently tasty, well-executed, imaginative and well-priced delights, with a side of theater (those knife-juggling chefs) thrown in. Diners can park themselves at the sushi bar, sip sake and watch skilled chefs turning out bites

of quail egg with wasabi roe and sea urchin sushi, or fold themselves onto tatami mats and enjoy “chirashi,” a traditional beggars dish of scraps of fish on rice, which has been transformed into an elegant bowl with 18 pieces of skillfully crafted sashimi. Or they can plop at the bar and order wings and a brew. The menu invites omnivores, vegans and vegetarians, those avoiding gluten, families (kids love those knives!), twentysomething guys

(love those knives!), couples young and old, coworkers celebrating, and just about anyone with a hankering for old-school takeout or a decidedly inventive “house roll” of, say, salmon and avocado wrapped in soy paper with kiwi and mango sauce. Sushi Yoshi is the brainchild of Nate Freund of Middlesex and Kevin Zheng of the Fujian province of China, two unlikely partners who met while working at a sushi bar in Ocean City, Md., and decided to run their own business.


Sushi Yoshi started (and still thrives) as a skiseason restaurant in Killington, branched out into a seasonal eatery in Lake George, N.Y. (also going strong), and launched as a year-round restaurant in Stowe in 2013, in a building once occupied by McDonald’s and, subsequently, two Asian restaurants that closed. “People said the site was doomed,” says Freund. “But I had a plan.” He grins. “Good food and good energy.” It seems to have worked.

Sushi Yoshi By MariaLisa Calta Photos by Glenn Callahan





Over 50 varieties of traditional 12 inch Dutch skillet pancakes, topped and filled with almost every possible combination.


990 Mountain Rd, Stowe, VT • (802) 253-8921 • greyfoxinn.com/dining









Established in 1988

STOWE’S FAVORITE FAMILY RESTAURANT Satellite Sports on 30 TVs • NFL Sunday Ticket Pool Tables • Video Games


Gourmet Northern Style Southern BBQ Steaks • Ribs • Burgers • Wings Cottage Club Road (just off Route 108)

Lunch • Dinner • Late-Night • Take-out

It’s worth looking for!

Stowe’s largest domestic beer selection.


OPEN 7 DAYS A WEEK table2016



Topnotch Photos by Lis Photography

Topnotch Resort and Spa features two restaurants: • Flannel, a fine-dining experience that honors Vermont fresh ingredients and offers seasonal inspirations, world-class wines and service paced to please. Like a friendly bistro with an open kitchen. • The Roost, a modern lobby bar and restaurant whose definitive fare has a decidedly Vermont twist. The resort, founded in 1959, has 68 rooms and 23 luxury homes, meeting spaces, a nationally rated tennis academy, one of the top 10 spas in the U.S., an equestrian center and a jumping-off point for alpine and Nordic skiing.









Bartender Gretchen Jarvis


10 Line cook Chris Baker

Street By MariaLisa Calta

Photos by Glenn Callahan



It has a cool 25-foot-long, brasstopped bar with a foot rail made of an actual railroad tie. It has funky depot lights and black-and-white photos of vintage trains. It has a little track embedded in the floor that guides patrons to the restrooms. And it has a menu offering “food and drink to the hungry traveler.” If all of this — plus mac and cheese with lobster, Taqueria Thursdays or Fall Football Sunday Buffets — is not enough to lure a diner to this refurbished train station-turned-restaurant, perhaps the chance to fill a growler or procure a stogie will provide the


Sous chef Andy Figliola

motivation. 10 Railroad Street, which opened in 2013, expanded this fall to include the Mo’Vegas Fill Station, where patrons can fill growlers (bring your own, or buy one there) with a choice of 12 craft brews and two ciders on tap. The Fill Station also offers beer in cans and bottles, and wine by the bottle. Tucked in a corner is a walk-in humidor, a cedar-lined, temperature- and humidity-controlled room holding an estimated 100 to 150 types of cigars ranging in price from $2 to $20. The building has gone through a few iterations since the Lamoille County Rail-

road closed in 1994. When Kim Kaufman and Jimmy Goldsmith, late of Stowe’s Blue Donkey, bought the building in 2012, it had been vacant for a number of years after its most recent incarnation as Melben’s Restaurant. The couple undertook a stem-to-stern (engine-tocaboose?) renovation, reclaiming the building’s airy, station-y feel. Lunching at a table near the bar, one almost expects to hear a stationmaster chanting the arrival of a train, rather than a sports announcer reporting scores on one of the seven televisions. Smoke ’em (drink ’em, eat ’em) if you got ’em. table2016


Don’t forget to pick up a copy of the 4393s. SEE WHO WON THE BEST IN THE AREA! 4393s are all over town or read it online at stowetoday.com. 24


Stowe Reporter & Waterbury Record, School Street, Stowe.



Michael’s advertises itself as “chefowned,” and indeed, chef Michael Kloeti — who started his classical cooking training in his native Switzerland at age 15 — is certainly at the heart of the business. But Kloeti, 46, is the first to tell you that the success of his restaurant is entirely due to the dedication of his team. Several years ago, when he was awarded the first “Best Chef of the Year” status by the Vermont Chamber of Commerce, Kloeti opined that the award should be titled “best crew of the year.” The staff, he says, is “like family.” They share a meal together every afternoon, just before the restaurant opens. He recently embraced the chance to run another nearby restaurant, the Idletyme Brewing Company in Stowe, in part because it gave his staff room to grow, and he wants to take care of them. They succeed, and fail, together. At Michael’s, he tells his chefs that, “while the dish is in the kitchen, it’s yours, but once it goes out the door, it has all of our names on it.’” Riding shotgun is Laura Kloeti, Michael’s spouse and partner. The pair met in Switzerland while Laura was doing an internship related to her training at the Culinary Institute of America. They moved together to the U.S. and Michael worked in New York City, garnering experience at the storied Lespinasse under legendary chef Gray Kunz. After the birth of their two sons — one now an undergraduate at McGill University in Montreal, the other a junior at



Michael’s on the Hill Waterbury Center

Stowe High School — the Kloetis decided to abandon the city and move to Vermont. That was 13 years ago. “It wasn’t just that the Vermont landscape is like Switzerland’s,” says Michael. “It was that the attitude here is the same. It’s very individualistic; people can do whatever they want.” What the Kloetis wanted was to open a restaurant that turns out elegantly prepared meals with food sourced as locally as possible, served with quiet competence by a well-trained wait staff in an romantically lit dining room in an 1820s farmhouse and barn up a small hill on Route 100. Dinner might start with a wild mushroom tartine with a truffle honey gastrique, segue to a Maine lobster poached in herbed butter and served with sunchoke gnocchi, and end with a signature chocolate fondue. Laura says the couple used to describe their cuisine as “innovative European” but “that scared people.” Now she calls it “farm-to-table comfort food.” Whatever you call it, Team Michael’s is focused on one goal: “to make guests happy.”

By MariaLisa Calta Photos by Gordon Miller & Ava Bishop

Waterbury From left, manager Eric Griffin, chef Eric Besecker, chef-owner Michael Kloeti and his wife and partner, Laura Kloeti.



Barn Dance Hard Cider

Come on in and pick a partner.

The Growler 64 oz. The Squealer 32 oz.

The Bomber 22 oz.

Dancing encouraged. Enjoy a FREE sample of Cold Hollow's new Hard Cider, Barn Dance with us in the Boyden Valley Tasting Room. Visit our beer store for hand selected beers to go. Taste the difference. Our Barn Dance is a surprisingly perfect dance of dry and sweet. Order a Barn Dance with your lunch at The Apple Core Luncheonette and keep our signature glass for FREE. We bake our own fresh bread daily and use all natural McKenzie deli meats. On top of that (literally) , we use organic greens and our homemade Cold Hollow condiments.



$7.95 whole/$5.95 half Ham & Swiss Roast Beef & Provolone Turkey and Cabot Cheddar Toasted Green Mountain Smokehouse BLT Lemon Tarragon Chicken Salad ∆: ∆: ∆: ∆: ∆: ∆: ∆: ∆: ∆: ∆: ∆: ∆: ∆: ∆: GRILLED PANINIS – $8.95 each Vermont To The Core Paninis Eggplant & Roasted Red Peppers Turkey Reuben Roast Beef Florentine Chicken Pesto | x | x | x | x | x | x | x | x | x | x | x |

OUR WRAPS – $7.95 each

Very Vegetable Buffalo Blue

Turkey Club Wrap Roast Beef & Cabot Cheddar Wrap Cordon Bleu Wrap


Walk Through The Garden Cold Hollow Chicken Spinach Caesar Cobb

$6.95 $7.95 $8.95 $8.95

8 oz. or 12 oz.




◊◊◊◊◊◊◊◊◊◊◊◊◊◊◊◊◊◊◊◊◊◊◊◊◊ FOR THE KIDS $4.95 Apple Core PB&J Real Grilled Cheese Homemade French Toast Sticks

Hours (may vary with seasons) Monday to Thursday, 11:00 - 3:00 Friday to Sunday, 11:00 – 3:30 802.244.8771 Follow us on Twitter@ColdHollowCider


Friend us, friend! or visit facebook.com/ColdHollowCiderMill for daily specials and coupons


TableAd.indd 1

10/20/15 3:43 PM

Vermont’s First Certified Green Restaurant Wine Spectator Award of Excellence Sante Magazine Sustainable Restaurant & Innovative Cuisine Awards Best Chefs America “Best Restaurant, Best Steak & Best Wine List in Stowe” –Forbes Traveler

4182 Waterbury-Stowe Road Route 100 North Waterbury Center VT 05677

(802) 244-7476 michaelsonthehill.com Private Group Facilities • Catering



mad river valley & beyond

It’s no surprise that Fodor’s, the venerable travel guide, tags The Pitcher Inn as “romantic,” “luxurious,” “sophisticated” and “Fodor’s choice” in its online edition. There is a timelessness to this jewel of an inn, which reopened under new ownership in 1997 a few years after a fire destroyed the original, Civil War-era building. A T-shirtand-jeans-wearing guest checking his smartphone in the lobby looks as at home as the bearded gent in a tweed jacket playing pool at the antique table in the lounge. The nine-bedroom, two-suite Relais & Chateau property offers two



eateries: the cozy and casual Tracks, and the fine-dining venue 275 Main. Tracks features an enormous fieldstone fireplace, a game room (hence the pool table, as well as antique shuffleboard) and small-plate pub fare. At 275 Main, each table is set with layers of snowy-white linens, silver cutlery and sparkling stemware, and a single white taper for a warm and elegant look. Works of fine art grace the walls. Executive Chef Sue Schickler, who has been with the inn since it reopened (first as sous-chef under the well-known Tom Bivins, now

executive director of the Vermont Cheese Council), sets the tone with a wide-ranging localvore menu with influences from classic French to Southeast Asian, complemented by an extensive wine list featuring vintages fastidiously curated by Ari Sadri, the general manager and sommelier. Chef Schickler’s modus operandi, says Sadri, is to “take excellent ingredients and treat them with the greatest respect.” His is to offer wine “in service to the food.” Together, he hopes that guests experience “a delicious meal, well served with warmth, charm and friendliness.”

Pitcher Inn Warren, Vermont By MariaLisa Calta Photos by George Souls & Gary Hall





The freshest seafood, locally sourced meats, Vermont artisan cheeses, locally gathered wild mushrooms and native fruits are artfully combined with fresh and seasonal vegetables and herbs from nearby farms. Dinner is served in our romantic dining room—275 Main—or perhaps in Tracks, our firelit tavern with classic pub fare and craft beers. The Pitcher Inn is a culinary “true north” for localvore Vermonters celebrating special occasions as well as those visiting the Mad River Valley renowned for an abundant variety of year-round activities. A Relais & Châteaux property and a Condé Nast Top 100 Hotel.

The Pitcher Inn

Warren, Vermont

Warren, Vermont 05674




w ww. pitc h erinn. co m



From left, owners Stefan and Mary Windler with daughter Dicca; Katie Palatucci, marketing and design manager; and Mark Ray, general manager and cider maker.

This soon-to-be-not-sosmall cidery has met with nothing but success since opening in August 2013; so much success, in fact, that sales have quadrupled and the company has outgrown its tasting room, which closed in mid-October but will reopen at a larger, TBD location in town. Riding the wave of the artisan cider boom, Stowe Cider’s hallmark is traditionally produced dry and semidry beverages, some unfiltered, some unfla-



vored, and some seasoned with ginger, jalapeno or other spices and fruits (strawberries and lime, or raspberry in summer, for example). Housed on “Pucker Lane” in the former Snow’s General Store, the cidery is owned by Stefan and Mary Windler, who came to Vermont from Hawaii, where Mary worked in restaurants and Stefan worked for the U.S. Department of Agriculture. Family friend and cider-maker Marc

Chretien of Mt. Defiance Cidery and Distillery in Middleburg, Va. (fun fact: he was former aide to Generals David Petraeus and John Allen), advised the couple. With the aid of head cidermaker Mark Ray, they began offering ciders made with Vermont fresh sweet cider (purchased around the state) and a pledge to “#FreeTheCider” of sweeteners and overprocessing. They have since branched out to about 10

offerings in any given season, some on draft, some canned, some bottled. (“General’s Reserve” is a nod to Chretien.) A recent sampling of Tip’s Up, on draft, evoked the crisp taste of autumn apples with just a hint of sweetness. Stowe Cider is now sold at state liquor stores, supermarkets and bars and restaurants. The cidery remains open for filling growlers until the new tasting room launches.

spirits, brewries, wineries & specialty markets

Stowe Cider By MariaLisa Calta Photos by Glenn Callahan







perfect complement to your meal.


G U I D E & M A G A Z I N E WINTER / SPRING 2007-08

Winter-Spring 2015-16 Stowe Guide & Magazine Free and available everywhere 38


Restaurants KEY Entrée average (based on dinner menus) $ 10 and under $$ 10 to 20 $$$ 20 to 35 $$$$ over 35 Meals B – breakfast L – lunch D – dinner SB – brunch LN – late night

BLUE DONKEY Burgers, Southern barbecue, fresh salads, sandwiches, wraps, milkshakes, craft beers and wine. Open 7 a.m.-8 p.m., though hours may be shortened seasonally. 1669 Mountain Road, Stowe 05672. (802) 253-3100, bluedonkeyvt.com. .................................... B, L, D. $. APPLECORE LUNCHEONETTE & BREW Real good. Real Vermont. Homemade condiments, spreads and sauces on fresh panini, wraps and salads. Sandwich bread baked daily. Our own hard cider and beer. Lunch daily Monday-Thursday 11 a.m.-3 p.m., Friday-Sunday 11 a.m.-3:30 p.m. At the Cold Hollow Cider Mill, 3600 Waterbury Stowe Road, Waterbury Center 05677. (802) 244-8771, coldhollow.com. ....................... L. $. DEB’S PLACE Fresh baked goods, great conversation, good oldfashioned service. Where serving food is our business, but serving you is our specialty. Breakfast and brunch, sandwiches and burgers, soups and salads. Cupcakes, bagels, themed birthday parties, cake classes. Takeout. 6 a.m.-3 p.m. Monday through Friday. Saturday 6 a.m.-2 p.m. 345 Brooklyn St., Morrisville 05661. (802) 888-6886, debsplaceinfo.com. ........................................ B, L. $. DEPOT STREET MALT SHOP Lunches and dinners, kids’ menu. 1950s soda fountain atmosphere. Thick and creamy malts, frappes, sundaes, ice cream sodas, Vermont beef burgers, sandwiches, homemade soups, fabulous maple walnut salad dressing. Takeout. 11 a.m.-8 p.m. Outdoor seating in summer. 57 Depot St., Stowe 05672. (802) 253-4269. See us on Facebook. ....................................... L, D. $. DOC PONDS Eat & drink. Many beers! From $3 Schlitz to $60 Troup de Diable, craft cocktails, natural wine and our version of updated bar food. We also have two turntables and about 1,000 records. Bar, lounge, dining room. 2 p.m. to close. Full bar. Outdoor seating. Après ski. 294 Mountain Road, Stowe 05672. (802) 760-6066, docpond.com or see us on Facebook. .... L, D, LN. $$. DUTCH PANCAKE CAFÉ We feature over 80 varieties of 12-inch sweet and hearty Dutch pancakes, called by The New York Times one of the “World’s Most Decadent Breakfasts.” Breakfast served daily 8 a.m.-12:30 p.m. 990 Mountain Road, Stowe 05672. 253-8921, greyfoxinn.com.................................................... B. $.


EDSON HILL 23 unique guest rooms, wood-burning fireplaces, restaurant, tavern and onsite Nordic skiing. Newly renovated 38-acre country estate features lux accommodations, classic New England cuisine, craft beers, wines and outstanding cocktails in a plush 1940s setting. Tuesday-Saturday, 5-9 p.m. Full bar. 1500 Edson Hill Road, Stowe 05672. (802) 253-7371, edsonhill.com. ................................................. D. $$$ table2016

GRAZERS Serving creative casual fare, including grass-fed burgers from Vermont farms, specialty handcut fries, delicious salads and lots of vegetarian options. Grazers full bar features a lineup from Vermont’s finest distilleries and craft breweries, plus signature milkshakes. Open daily. Après ski, full bar, outdoor seating in summer. 128 Main St., Stowe 05672. (802) 253-8800, stowe.grazersvt.com. .............................. L, D, LN. $$. IDLETYME BREWING COMPANY Combining skills of award-winning restaurateur Michael Kloeti and noted brewmaster Will Gilson, this restaurant and brewpub feature simple and seasonal comfort food and small-batch craft beers brewed onsite. Innovative cocktails, extensive wine list. Familyfriendly. Groups and special events. Fireplace. Beer to go. Lunch and dinner daily from 11:30 a.m. Après ski, full bar, brewpub, outdoor seating in summer. 1859 Mountain Road, Stowe 05672. (802) 253-4765, idletymebrewing.com. .................................. L, D. $$. THE INN Where inventive food and atmosphere meet. Freshly prepared, locally sourced food. Seasonal menus. Romantic dining room or lively pub tavern. Tastefully restored inn and restaurant in Montgomery Center, just down the road from Jay Peak Ski Resort. Dinner Thursday-Sunday, 5-9 p.m. Lodging, full bar, après ski. 241 Main St., Montgomery Center 05471. (802) 326-4391, theinn.us. ................................ D. $$$. MICHAEL’S ON THE HILL Farm-to-table European cuisine. Swiss chef-owned. Restaurateur and Chef of the Year, Wine Spectator Award of Excellence, Best Chefs America, certified green restaurant. Bar, lounge, groups. Five minutes from Stowe. Daily, except Tuesdays, 5:30-9 p.m. Full bar. 4182 Waterbury-Stowe Road, Route 100, Waterbury Center 05677. (802) 244-7476, michaelsonthehill.com. .........................D. $$$ – $$$$. PIECASSO PIZZERIA & LOUNGE Traditional, hand-tossed New York-style pizza with modern style, eclectic music and great vibes. A local favorite, voted a “Top 11 Slice in the Country” by travelandleisure.com. Creative entrees, craft beer, gluten-free menu, online ordering, takeout, delivery. Sunday-Thursday, 11 a.m.-9 p.m.; Saturdays and Sundays, 11 a.m.-10 p.m. Full bar, après ski. 1899 Mountain Road, Stowe 05672. (802) 253-4411, piecasso.com. ................................................ L, D. $$. THE PITCHER INN The Pitcher Inn in Warren, Vt., offers Relais & Châteaux hotel luxury in a relaxed and intimate setting. The well-appointed suites and guest rooms, exceptional fine dining and attentive staff make the inn a magical escape for romantic getaways, weddings, gatherings, retreats and celebrations. Pub fare in Tracks Tavern. Lodging, full bar. 275 Main St., Warren 05674. (802) 496-6350, pitcherinn.com. ................................... D. $$$ – $$$$.

THE ROOST & FLANNEL AT TOPNOTCH RESORT Choose from a new lobby bar and restaurant with awe-inspiring views and après attitude, or a warm, friendly bistro with open kitchen. Topnotch fuses contemporary fare and casual vibe into two superb gathering spots. Lodging, full bar, après ski, outdoor seating in summer. 4000 Mountain Road, Stowe 05672. (802) 253-6445, topnotchresort.com. ..........B, L, D, SB. $$$ – $$$$. SOLSTICE Elegant without being stuffy, Solstice features local artisan-inspired cuisine using farm-to-table produce, Vermont cheeses and all-natural meats. Private wine-tastings and dining room for up to 16 guests are also available. Lunch and dinner in Hourglass Lounge. Reservations recommended. Lodging, après ski, full bar. 7412 Mountain Road, Stowe 05672. (802) 760-4735, solsticevermont.com. .................. B, L, D. $$$ – $$$$ SUNSET GRILLE & TAP ROOM Serving a unique brand of Northern-style Southern barbecue with a side of sports. Barbecue, seafood, steaks, burgers. Patio dining. 30 TVs, six big screens. Just off the beaten path. Full bar, après ski. 140 Cottage Club Road, Stowe 05672. (802) 253-9281, sunsetgrillevt.com. ................................L, D, LN. $$. SUSHI YOSHI Experience the best in Chinese and Japanese cuisine. Eclectic menu with something for everyone. Have a great time with the entire family at Sushi Yoshi Chinese Gourmet Hibachi Steakhouse. Open daily. Outdoor seating. Call for free shuttle. Full bar, après ski, outdoor seating in summer. 1128 Mountain Road, Stowe 05672. (802) 253-4135, sushistowe.com. ................................ L, D. $$ – $$$. 10 RAILROAD STREET House-smoked meats, fresh salads, butcher’s cut specials, vegetarian fare, homemade soups, mac n’ cheeses, fresh fish, lobster and much more. Craft beers, fine wines, specialty drinks. 10 Railroad Street, Morrisville 05661. (802) 888-2277, 10railroadstreet.com. ....................Full bar. L, D. $$.


MAGIC HAT BREWERY & ARTIFACTORY Where ancient alchemy meets modern-day science to create the best-tasting beer on the planet. Visit our brewery for free samples, free tours, and a most unusual shopping experience. Open daily. 5 Bartlett Bay Road, South Burlington 05403. (802) 658-BREW, magichat.net.


EDELWEISS New York-style deli sandwiches. Brisket, corned beef, pastrami, bakery products, fresh pies. Beer, wine, soda, groceries, Vermont products. Stowe’s No. 1 deli and convenience store. Daily 6:30 a.m. to 6 p.m. 2251 Mountain Road, Stowe 05672. (802) 253-4034. Find us on Facebook. HARVEST MARKET Homemade muffins, cookies, tarts, pies, cakes and other luscious treats. Incredible breads, including our own French country bread baked in traditional wood-fired ovens. Fine coffees and espresso. Daily 7-7 (in season). 1031 Mountain Road, Stowe 05672. (802) 253-3800, harvestatstowe.com. SARATOGA OLIVE OIL Saratoga Olive Oil is a family-owned business; we pride ourselves on providing the freshest extra virgin olive oils available. Stop by and sample our selection, or visit us on the web. 86 Church St., Burlington 05401. (802) 489-5276, saratogaoliveoil.com.


BOYDEN VALLEY WINERY & SPIRITS Experience Vermont’s award-winning wine, artisan ciders and craft spirits. Tastings, gourmet cheese plates and free tours daily (11:30 a.m. and 1 p.m.). Daily 10 a.m.-5 p.m. (open to 6 p.m. June to October. Conveniently located 7 miles from Smugglers Notch. 64 Route 104, Cambridge 05444. (802) 6448151, boydenvalley.com or Facebook.



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Profile for Stowe Guide & Magazine

Table 2016  

Where to eat, drink and be merry in the greens. Restaurants, spirits, brews & wine along Vermont's Route 100 corridor: Morrisville • Stowe •...

Table 2016  

Where to eat, drink and be merry in the greens. Restaurants, spirits, brews & wine along Vermont's Route 100 corridor: Morrisville • Stowe •...