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Windsor Station Restaurant and Barroom to Open

Side Dishes


Published August 14, 2013 at 7:40 a.m.


It’s been a zany few months for Stacy and Jon Capurso since they sold their beloved Hartland diner, Stella’s Restaurant, last winter. Before the ink on the contract was dry, they were in the thick of purchasing a turn-of-the-last-century railroad station in Windsor that had housed a restaurant intermittently for decades. After an intense renovation, the Capursos now expect to reopen Windsor Station Restaurant & Barroom at 26 Depot Avenue by month’s end.

“We’re pumped. It’s an architecturally cool, historically significant building,” says Jon Capurso, who will morph from renovator to chef once the doors open. “I’ve talked to so many people who’ve taken the train out of here.”

Perhaps some of those same people will reappear as diners inside the 75-seat restaurant, with its rebuilt bar and menu that draws heavily on the Italian dishes Capurso has been itching to cook after six years of plating omelettes and bacon. Stuffed clams, pan-seared pork chop Milanese with roasted plum tomatoes, and veal Portofino with artichoke hearts and orange liqueur are all on the bill of fare.

The Capursos will also have a healthy roster of pub food to complement the local beers they’ll be tapping, including Lost Nation Brewing’s Saison. Wings, fried calamari and burgers — both meat and veggie — will join fried house mozzarella, a haddock fish ’n’ chips and a rib-eye steak as hearty, casual meals. “Most of the entrées fall between $12 and $18,” Capurso notes.

Windsor Station is already a member of the Vermont Fresh Network, and the Capursos plan to tap farms in Hartland, Windsor and Weathersfield for some of their meat and produce. Farm collaborations won’t end there: Front-of-house manager Stacy Capurso has put together a menu of “farm-to-bar” cocktails, some of them drawing on local spirits such as the rye-cased Silo Vodka, made just down the road.

The Capursos will initially serve dinner only, six nights a week (closed Mondays), with lunch and brunch to appear later.

The original print version of this article was headlined "All Aboard."