by Alice Levitt
2150 Main Street, Waitsfield, 802-496-7555
In Burlington, when a yen for handcrafted, farm-to-table fare hits, The Bluebird Tavern and The Farmhouse Tap & Grill are obvious options. Outside of the Queen City, the choices dwindle drastically. Whether you're near Waitsfield or not, I recommend that you hightail it to the The Barn Door.
The 1824 House, right along Waitsfield's main drag, was long known as the spot to hit for a formal, European-inflected dinner. Connie and Dean Mendell — of The Village Porch Bar & Bistro in Rochester — re-opened the inn this June with a more casual restaurant that strikes both global and local chords. Ever since I saw the menu, I had been gasping to give it a try.
I wasn't disappointed. How could I have been, given that I showed up during "beef week?" Each week, chef Luke Stone — a protegé of Maura O’Sullivan and Charles Reeves of Penny Cluse Café — plans several specials around the goods from one local farm. A small sandwich board on the side of the road trumpeted this cycle's main ingredient: Beef from Orb Weaver Farm in New Haven. Though I was tempted by homemade spaghetti with herb and shallot meatballs and garlic bread, I decided to try a couple of menu staples instead, made with meats from 1824's regular suppliers.
But first, there were rolls. Oh, the rolls! Like wheat Easter eggs with a doughy inside and chewy crust. The spritz of butter alongside was the size of my (small) fist, and was not only eminently spreadable but wonderfully creamy and salty.
Though the beef was not from Orb Weaver Farm, the cheese was — the farmstead offering resembled a very mild and creamy cheddar. The cheese helped balance out-of-this-world maple-cured, house-smoked bacon and an assemblage of button mushrooms so crisp and salty that they existed merely as an extension of the bacon's awesome power.
A smattering of greens on top provided a refreshing zip, as did a trio of sweet, house-pickled gherkins. Fries were crisp and came with a container of the house ketchup. Not as fruity as the ketchups made in-house at other local restaurants, this condiment tasted mostly of tomato and onion with just a hint of spice. I also got some garlicky aioli on the side, presented in swirls, as if it had come out of a tiny pastry bag.
Though already full, I had to give a final salute to "Beef Week" in the form of dessert. Whenever possible, Stone tries to integrate the theme ingredient into a dessert: During cabbage week, there was cabbage and cherry strudel with Guinness-caraway ice cream. Another recent menu included candied tomatoes in vanilla syrup with lime ice cream and almond tuile. This week, it was rice pudding made with beef marrow, surrounded by ginger and anise-marinated melon. It was my duty as a food writer to try it.