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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, 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 at Hen of the Wood in Waterbury....” MORE>>

– “Best Restaurant Dishes of 2007”

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, slightly sweet relish of parsley and Meyer lemon....” MORE>>

– “Food & Wine Across America”

Last updated December 2007 lastArticle = 12/2007 and lastAward =