Hen of the Wood
At Hen of the Wood, set in an early-19th-century mill in Waterbury, chef Eric Warnstedt presents dozens of the state's best options, from semisoft raw-goat's-milk to blue Stilton-like sheep's milk varieties.
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From Food & Wine , JUN 2007
I loved the zingy salad of Vermont-grown beets from Pete’s Greens and the lamb shank from nearby Winding Brook Farm, served with a spiky...MORE
From Food & Wine , DEC 2007
Winter in Vermont gets cold enough to freeze your eyelashes, and I was still defrosting as I looked over the regionally focused menu...MORE