Winner: Location, location, location. Since opening last fall, this lushly appointed spot has gone through at least three chefs, but the kitchen is clearly doing something right with its hearty portions of risotto, calamari and steak frites. The epic wine and spirits list keeps the bar lively.
Church & Main
Location, location, location. Since opening last fall, this lushly appointed spot has gone through at least three chefs, but the kitchen is clearly doing something right with its hearty portions of risotto, calamari and steak frites. The epic wine and spirits list keeps the bar lively.
SEVEN DAYS: What do you see more of: anniversaries, first dates or illicit liaisons?
DEVIN QUINN, GENERAL MANAGER: We get quite a mixture. You definitely notice the blind dates, the Match.com dates. And then you get the kind of meetings that you question. The bar is very open, and someone might ask, “So, what’s your wife doing tonight?” “Oh, she’s out of town.” We see a lot of that.
— Corin Hirsch
Our House Bistro
Suzanne Podhaizer and Dan Green opened Salt in November 2010 in the Barre Street space previously occupied by Kismet. The former Seven Days food editor and her chef-husband change their eclectic menu every three weeks, with themes ranging from Alsatian specialties to Thomas Jefferson’s garden at Monticello.
SEVEN DAYS: Are there any themes you planned, then abandoned?
SUZANNE PODHAIZER, CO-OWNER: I wanted to start off with themes that would be broadly appealing to people. We’d like to do a medieval menu for which we might make trenchers. We probably won’t make camel stuffed with sheep, like the medieval turducken. I don’t think we can purchase local camel — at least in enough quantity. The chef isn’t really sold on the Great Depression menu, so I’ll have to do some work to get him to agree to that. Geek that I am, I’m eventually going to do a Lord of the Rings theme, too.
— Alice Levitt
The Friendly Toast
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