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We've compiled the best of the best in Central Vermont - browse our top choices for the top things to see or do during your stay.
The organically grown flour and vegetables—and the wood-fired clay ovens that unite them—take the pizza here to another level. In summer, you can dine outside around firepits on the beautiful valley floor. Have a moment to take in the surroundings; this spot is located at the heart of Lareau Farm, one of the Mad River Valley's first when it was founded in 1794.
Sparkling glassware from the studio downstairs, exposed brick, flickering candles, and large windows overlooking the falls of the roaring Ottauquechee River create an ideal setting for contemporary American cuisine—the food alone is worth the pilgrimage. The wine cellar holds several hundred labels.
One of Woodstock's liveliest and most popular places to eat, this upscale pub and bistro remains buzzing through most evenings. The chalkboard on the wall lists the hearty menu of American comfort classics given farm-to-table twists, and the craft beer selection is excellent. You can dine at the bar, at a booth under the lofty, wood-beam ceilings in the dining room, or at a table outside on the patio.
Chef Chy Tuckerman was raised in Cambodia, Thailand, Oregon, and New Hampshire before moving to Woodstock in 1997 to continue learning the art of baking at the now-closed Mountain Creamery. A decade later, he opened his sunny, BYOB restaurant just off Route 4, where he fuses the Cambodian and Thai cooking of his heritage into mouthwatering dishes like ginger chicken stir-fry, Khmer curry soup, and traditional luk lok made with beef from nearby Cloudland Farm. Save room for dessert, such as silky mango custard and delicate cheesecake, to experience Chef Tuckerman's 20-plus years of baking knowledge.
Worth the drive from Middlebury to the small town of Bristol, the Bobcat is fun, funky, and hip—just like the inventive comfort-food menu. Wash your meal down with nearly a dozen excellent house-brewed beers.
Tucked away in Rutland Plaza, this small, casual wine bar serves up locally inspired bistro fare featuring artisan cheeses, charcuterie, seasonal specials, and rotating pastas. There is a nice selection of house cocktails and Vermont beers to choose from, yet the true draw here is the global wine list, a thoughtful selection with about two dozen by-the-glass offerings.
Robert Barral, the former executive chef of the New England Culinary Institute, graces Brandon with this informal eatery one story above the main street. Flowered seat cushions, dried-flower window valences, and other hints of Barral's Provençal birthplace abound, as do his eclectic, farm-fresh dishes.
Mexican cuisine rooted in Vermont ingredients makes this a go-to stop for locals and travelers alike—particularly those who just ascended the rugged incline of nearby Camel's Hump, one of the state's highest peaks. Chef--owner Joey Nagy and Georgia Von Trapp, his partner, source much of their local haul from their own Marble Hill Farm, fueling delicious cooking from carnitas and al pastor to fresh house-made salsa and slow-roasted yams in the outside smoker.
Also the home of award-winning jam company V Smiley Preserves, this all-day café serves house-made pastries, coffee, cocktails, biscuit sandwiches, huge salads, creative vegetable dishes and savory yogurt with crispy lentils and poached eggs.
Arrive early for a seat at the wraparound bar and a perfectly made Negroni. The wood-fired, Neapolitan-style pizzas are excellent, as is the inventive cocktail list and the plentiful supply of local beers on draft.
Since opening in 2011, chef--owner Donald Billings has created a locavore restaurant driven by ingredients made within miles of the dining room. Humanely raised livestock and Vermont-grown produce is the inspiration behind menu favorites like laden cheese boards, braised pork belly, and homemade Parker House rolls served warm with Vermont butter. Save room for dessert, including the daily-changing crème brûlée.
New owners have transformed the longtime Inn at Baldwin Creek and Mary's Restaurant, giving the 1790s farmhouse a chic update from head to toe. Pizza isn't the only thing that comes out of the new wood-fired oven, though it was named one of the 22 best pizza spots in the U.S. by the New York Times. Locally sourced roasted vegetables and smokey meatballs complement the fire-kissed pies. Live music fills the parlor on Wednesdays in winter and heads outside for a lawn party in warmer months.
