Hard Cider Reclaims Its Place at the TableMade from heirloom apples pressed just down the road, Vermont's craft ciders are earning a spot beside the wine.
The Rustic Bistro That Keeps It SimpleA short menu, a wood interior, and a few things done very well — the small Vermont bistro thrives on restraint.
The Dining Room Built From the Barn It ReplacedReclaimed beams and board give a new Vermont restaurant the warmth of a building with a long past.
A Perfect Piece of Fish in a Landlocked StateVermont has no coastline, but its best kitchens have built careful supply lines to put pristine seafood on the plate.
The Wine List That Champions the UnderdogVermont sommeliers are pouring lesser-known bottles — including a growing crop from cold-climate local vineyards.
Nose-to-Tail Cooking and the Whole HogCommitted to wasting nothing, some Vermont chefs buy the whole animal and build their menus around every cut.
