• Shem Roose
• Brunch at Hatchet Tap and Table

On Sunday, November 27, Richmond's Hatchet Tap and Table added Sunday brunch to its repertoire of seasonal menus, craft cocktails, local pours and housemade creemees. The first installment rang in the post-Thanksgiving holiday season with updated classics: pork-belly Benedicts, red flannel hash decked with Boyden Farm corned beef, and made-from-scratch cranberry granola with candied ginger.

"There was room for a full-service Sunday brunch," says Hatchet's chef-owner, Gabriel Firman. "Plus, personally, I love brunch." And since Richmond is less than 20 minutes from Burlington, he adds, "We're not far off the beaten path."

Specialty cocktails such as Aperol spritzers, mimosas and Bloody Hatchets (the tavern's take on a Bloody Mary) are available for a Sunday morning hair-of-the-dog fix, should your Saturday night warrant one.