10 Best Restaurants in Northern Vermont, Vermont

Dinner here will make you dream of bygone days, as piano music wafts in from the library of this 1880s mansion on the shores of Lake Champlain. Count on just-grown ingredients that come from the Market Garden right outside, as well as flavorful locally raised venison, beef, pork, and chicken.

For decades, the restaurant on this corner was Burlington's breakfast destination; now it's a nighttime affair, but it's still been the hottest table in town since it opened in late spring 2024. Owned and operated by two Hen of the Wood alums, the somewhat seafood-focused spot celebrates what's in season on Vermont's farms in a way that feels fresh, from grilled peaches with pickled corn to a standout cabbage entrée that tempts even the staunchest meat eaters.

Ask Vermont's great chefs where they go for a tremendous meal, and Hen of the Wood inevitably tops the list, thanks to its sophisticated, almost artful, dishes that showcase an abundance of local produce, meat, and cheese. The experience has translated seamlessly from Hen's original home in a converted 1835 gristmill to its sleek new spot on Waterbury's main drag, with a chef's counter, a downstairs speakeasy-style bar, a private dining room, a big patio, and—for the chefs—a much larger kitchen. It's more space all around, which means plenty of room for walk-ins, if you fancy a spur-of-the-moment snack of oysters and mushroom toast.

The Burlington branch of Hen of the Wood offers a slick, urban vibe but serves the same inventive yet down-to-earth cuisine that set diners' hearts aflutter and tongues wagging at its original Waterbury location. Indeed, many consider this the best restaurant in Vermont, so drop your finger anywhere on the menu and you won't go wrong.

This Church Street restaurant has garnered multiple James Beard Foundation nominations, launching it into a golden age under the helm of co-owners Allison Gibson and chef Cara Chigazola Tobin. High expectations are satisfied thanks to creative takes on eastern Mediterranean cuisine, including a selection of sensational mezes and harissa chicken wings that are considered the best in town. Desserts from notable pastry chef Amanda Wildermuth are worth saving room for, particularly the popular tahini ice cream sundae.

This cute ice cream spot considers itself "farm-to-spoon," and makes everything entirely from scratch. A paper-scroll menu rolls out new flavors every day, including shop favorites SlumDoug Millionaire (curried peanut butter), goat-milk gelato, and Garden Basil, which has earned national acclaim for its unexpected, fresh-from-the-backyard taste.

This restaurant and brewery in downtown Waterbury is always packed for a reason: fabulous craft beers, sandwiches, salads, and North Carolina-style barbecue served in an airy and friendly bar and dining room. The restaurant's Liquor Society offers flights of rare spirits, from local brandy to whisk(e)y from around the world. If you just want a quick bite and a draft, belly up to the tasting-room bar at the brewery in the back, or pop across the street to the Craft Beer Cellar, one of the state's best beer stores.

If you're a devotee of artisanal bakeries, it'd be a mistake not to trek the 7-plus miles from Montpelier (15 from Stowe) to have lunch, pick up freshly baked bread, or sample a sweet treat at what many consider Vermont's best bakery. Red Hen supplies bread to some of the state's premier restaurants, including Hen of the Wood, and has varied offerings every day.

This celebrated taproom remains one of the state's best, thanks in large part to its ability to acquire beers few others in the region can. The vibe feels straight out of an artsy neighborhood in Brussels, but with the earthiness of Vermont.

In 2012, co-owners Wilaiwan Phonjan-Azarian and Timothy Azarian traded their locally adored street cart for a cozy brick-and-mortar location offering some of the best Thai food in the state, if not on the East Coast. Most of the menu reflects the Laotian influence of Phonjan-Azarian's upbringing in northeast Thailand, and Vermont ingredients from eggs to chiles inspire dishes that change weekly.