Co-owner Jed Davis says that at the steakhouse’s soft openings, the spit-roasted porchetta and dry-aged ribeye for two, carved tableside, were among the most popular dishes. Though the group’s chef-partner, Phillip Clayton, will oversee the food at Guild & Company, Farmhouse vet Joe Chmielewski fills the role of executive chef, preparing the meat that butcher Frank Pace dry-ages on site.
“Cocktails have been just ridiculous,” Davis says of the handiwork of bar manager Michael Buonocore, formerly of Leunig’s Bistro. Buonocore spent several years establishing drink programs in Philadelphia before returning to Vermont to work at Guild. Davis says Buonocore’s Olde Checkered House cocktail, composed of bourbon, Amaro Abano, honey, lemon, orange bitters and lavender tincture, “changed my life.”
Other cocktails are divided into four categories: Bold & Robust, Bright & Citrusy, Crisp & Rewarding and Temperance “virgin” drinks.
A divider wall between the bar and main dining room was fashioned by Conant Metal & Light from 100 vintage meat grinders. Perhaps it’s a preview of the charcuterie program that Pace will introduce. By the end of the year, the Winooski-based Guild Fine Meats will provide the restaurant with cured treats made from locally farmed flesh.
By then, the already sizable menu will have expanded to include weekly specials, Davis says. Expect more desserts from Farmhouse pastry chef Samantha Madden, who currently prepares steakhouse staples such as cheesecake and flourless chocolate cake for the new