Wednesday, July 30, 2008

Vermont Life Reviews Our Restaurants

Goldie's Gathering, Cabot:
Across from Town Hall and next door to the hardware store — a perfect location for this new local favorite. Chefs Scott St. John — who also cooks at the Cabot K-12 school — and Brian Rossell — a local boy and New England Culinary Institute grad — supply the eats that keep the regulars happy. From pancakes at breakfast to stuffed filet of sole at dinner, Goldie's dishes it out and draws them in.

Elements, St. Johnsbury:
Located in an old wood-working mill on the Passumpsic River, this dining spot offers what chef and co-owner Florence Chamberlin calls "modern-American" cuisine, with a heavy emphasis on local production: cheeses from Jasper Hill Farm, mushrooms from celebrity foragers Nova Kim and Les Hook, homemade breads, pies and ice creams. Attentive waitstaff may even entertain your children while you enjoy the signature smoked trout cakes.; 748.8400

The Parson's Corner, Barton:
Enjoy bacon and eggs, burgers, and sandwiches in an 1867 parsonage. Lunch dishes of "hearty New England fare" are on tap: turkey dinner, Yankee pot roast, baked beans, clam chowder and — yum! — chicken potpie. My review: great food but the service could be vastly improved. I always leave well-fed but very irritated.

The Parker Pie Co., West Glover;
This tiny eatery in the back of the Lake Parker Country Store offers thin-crust, "artisan" pizza, Vermont brews, calzones, salads, killer dessert pies, and a clientele that could be auditioning for a remake of "Hair." My review: just the perfect place to go on Friday night. But I want to go on Wednesday night when it is Pasta Night (if they still have it!). As for "clientele . . . Hair"? I'm tired of these depictions . . . shame on Vermont Life.; 802.525.3366

Technorati Tags:

No comments:

Post a Comment

Thank you for visiting and for your comments!


Related Posts with Thumbnails