Mud season might not be the best time for a road trip. But the Seven Days food team tends to traverse Vermont no matter the state of its dirt-road ruts — especially when there are tempting new things to try.
Since last year’s Food Issue, the local food and drink scene has served up plenty of fresh spots to sample. So we headed out to try a few, roping in former staff food writers and one very game visual art editor.
If you’re feeling inspired for a spring drive around Vermont, here are eight recently opened or revamped places — the Seven Days version of a baker’s dozen — from Manchester to Greensboro. You’ll find wood-fired Mediterranean, custardy crullers, brewery Wagyu burgers and a cat named Kawasaki.
Fair warning: You might need to stop at a car wash on the way home.
It’s All Greek
Lola Mediterranean Woodfire, 4478 Main St., Manchester Center, 802-362-0448
For too many of us, weekday lunch is often an interruption rather than a leisurely luxury. But walking into Lola Mediterranean Woodfire in Manchester Center last month, I felt myself relax. The space is bright and sunny, with soft touches of wood and olive green. Behind the bar, an impressive wood-fired copper oven gleamed. An aroma of rosemary and oregano promised it would be worth taking my time.
I was in Manchester to report on an art exhibition and seized the chance to visit with my Aunt Sally over lunch. She’s lived in that corner of the state a long time and said that, until now, Christos’ Pizza & Pasta was the only Greek food in town.
Carmen Alexiou’s parents have run that establishment since emigrating from Greece in the 1980s. Her husband, Kostas Foifas, worked there for 15 years. Last October, he and Alexiou opened Lola.
The couple, in their early forties, visit Foifas’ home country of Greece every summer.
“I took inspiration from all the different islands,” said Alexiou, a former teacher. She explained that the new restaurant incorporates regional flavors and showcases her husband’s background in wood-fired pizza in a more upscale venue than her parents’ eatery. Running the kitchen is chef Austin Poulin, previously of the nearby Restaurant at Hill Farm, who Alexiou said eagerly set about studying Greek dishes.
Aunt Sally and I couldn’t ignore Lola’s extensive drinks menu, which includes cocktails, mocktails and Greek wines. Bar manager Alexie Myles Afonso draws inspiration from traditional drinks, incorporating spirits such as ouzo into both authentic and new creations. I ordered Meet Me in Mykonos ($18), a gimlet-style cocktail with a head of foam flecked with lime zest. It was smooth and tart, a sophisticated version of limeade. Sally opted for the Róthi ($10), a pomegranate mojito-style mocktail with a skewered orange peel. She said it had a bite and wasn’t too sweet, despite its fruity profile.
We split an appetizer of prasopita ($13): flaky layers of phyllo surrounding slightly caramelized braised leeks and sour feta, served with lemony yogurt. The dish had an exquisite balance of flavor and texture.
The menu boasts a selection of dips served with pita. We chose melitzanosalata ($12), a smoky, silky eggplant situation topped with peppers. It was richly flavored while still cool and refreshing.
It being lunch, we both opted for sandwiches — falafel ($16) and lamb kebab ($19). (The whole grilled sea bream and the braised lamb shank with orzo will have to wait for a dinner visit.) The yogurty tzatziki sauce on both sandwiches was excellent, mellow but suitably garlicked. The perfectly cooked falafel was herby and green inside. Sally said the ground, seasoned lamb had a lovely flavor with just a little spice, enhanced by pickled peppers. The real star was the pita, cooked in that giant copper oven: fluffy and warm with a subtle flavor and slight chew.
To top off our meal, we shared portokalopita ($9), a dessert I’d never heard of. Described as “phyllo cake,” it had a crumbly, corn bread-like texture and a slightly orange flavor amplified by piercingly sweet syrup with a hint of cinnamon. It was a nice contrast to the meal’s otherwise light, savory flavors.
Alexiou’s goal with Lola was “to be as authentic as we could to our culture and food,” she said, “and create a really good experience and vibe for everyone.” So far, the restaurant is right on the mark.
Pretty Rad
Black Radish at 14th Star Brewing, 133 N. Main St., Suite 7, St. Albans, 802-782-8183
As tempting as it can be to add bacon, some burgers shouldn’t be modified. The house Wagyu smash burger ($18) at Black Radish in St. Albans is one that’s perfect as is.
Besides the Wagyu beef, its first secret is a smear of sweet tomato jam.
When Black Radish co-owner Stacy Riley was growing up, her grandmother often cooked garden-fresh tomatoes into a chunky homemade ketchup. Sweet and flavored with warm aromatics, the relish-like jam “got me through a lot of terrible food when I was a child,” Riley joked. “I would never have a burger unless it had that on there.”
Black Radish opened last May inside 14th Star Brewing’s taproom. While the tangy tomato jam is the punchiest flavor on the new restaurant’s house burger, a smooth garlic aioli further enhances the pub staple. The aioli addition was all chef-owner Drew Herrman, a Johnson & Wales University culinary school grad.
Much like the aioli and the jam, Herrman and Riley complement each other. The foodie couple met, ironically, at a Hard Rock Café in Key West, Fla.: She was on vacation; he lived there. They dated long-distance before Herrman moved to Vermont to join Riley and her teenage children in 2022.
Later that year, Riley and Herrman started Black Radish as a home-based catering biz and bought the Wagyu Wagon food truck. They developed the house burger as a slider for food truck events and knew they had to keep it when they took over the brick-and-mortar kitchen spot vacated by Grazers at 14th Star. It’s the most popular thing Black Radish serves.
Opening a restaurant inside the brewery “is a stepping stone” for Black Radish, Riley said — she and Herrman hope to have a Chittenden County location someday. Black Radish and 14th Star are distinct entities, she added, and there are challenges to sharing a space. For one, the restaurant is all counter service, and customers have to order their drinks separately at the bar, which can get confusing. But the two businesses collaborate on drink pairings for the restaurant’s weekly specials, recently suggesting the CodeName hazy session IPA to enjoy with a Buffalo chicken flatbread.
Herrman also uses 14th Star’s Valor ale in Black Radish’s beer cheese ($10) and its Mexican lager in the batter for fish tacos ($17 for three), served with yuzu cabbage slaw and kimchi. He and Riley are conscious about not overdoing the whole cooking-with-beer thing: Even though they’re based in a brewery, they want the menu to be welcoming for folks who avoid alcohol.
“It’s a super family-friendly vibe here,” Riley said.
Black Radish is open for dinner daily, with lunch currently Thursday through Sunday and brunch specials — such as cinnamon-sugar brioche French toast and a variety of quiches — offered on Sunday.
I’ll go back for a beer ($7.50 for draft pours) and Vermont poutine ($14), which features hand-cut fries smothered in rich gravy. At Riley’s recommendation, I’ll be sure to try the spiced-up Sweet Heat Beets ($11) topped with goat cheese and Mike’s Hot Honey. But it’ll be really hard not to get the burger, with its aioli-tomato jam duo, tender Wagyu and melty Cabot cheddar on a grilled brioche bun.
When I ordered it during my first visit, a friendly server preemptively brought over a hefty stack of napkins with a knowing grin. I needed all of them as it dripped gloriously with each bite.
Cruller Intentions
Farmer and the Bell, 69 Pleasant St., Woodstock, 802-291-2029
When April and Ben Pauly were first dating, they shared some doughnuts at a café in Kittery, Maine. The pastries’ fluted exteriors gave way to a honeycomb of custard and air.
These were French crullers, and they left a mark. “We were really taken by them,” said April Pauly, who at the time lived on a New Hampshire farm with 100 chickens and a constant surfeit of eggs. Intrigued, the couple looked into cruller recipes. “Lo and behold,” she recalled, “it was an egg-rich recipe.”
They slowly perfected pâte à choux, the high-moisture batter that yields a cruller’s wispy interior. They used the pastry as a canvas for glazes and toppings such as maple, strawberry-rhubarb and malted mocha. Friends and family, equally bewitched by the crullers, encouraged them to dream big and start a doughnut business. “We thought, We can do this,” said Pauly, 46, who was raising a son and has also worked in apparel, interior design and home décor.
She moved to Vermont in 2021, and the couple’s first pop-up took place that December at the Cambodian restaurant Angkor Wat in Woodstock, where the couple slung doughnuts from the back porch. “People were happy to try something decadent and new,” Pauly said. Another nearby pop-up followed, as did a business plan, a daughter and marriage — in that order.
Last October, nearly four years after frying their first doughnut, the couple opened Farmer and the Bell in a two-story geobarn in Woodstock’s East End. With an open kitchen and 82 seats, the bakery is named in part for the Paulys’ farming backgrounds but also nods to the growers and producers who supply the operation with cheese, meats, mushrooms, greens, maple and dairy.
Crullers ($4) are still the heart of the business, now joined by croissants ($8), hand pies ($8 to $12), Danishes ($8 to $10) and sandwiches ($5 to $18). There’s also an array of focaccia ($8 to $12), which, “much like a cruller,” Pauly said, “can take on interesting flavors.”
Those dimpled slabs are shot through with salt and air bubbles. One mainstay is dotted with olives and rosemary, while others are shellacked with pepperoni or layered with smoked brisket, Gruyère cheese and horseradish cream sauce. Focaccia also serves as the base for a few sandwiches, such as one layered with miso carrots, mushrooms, roasted red peppers, pepitas, herbed ricotta and a mustard “schmear” ($16).
Gossamer hand pies shatter at first bite, such as a steak-and-cheese pocket filled with crumbled sausage from Waitsfield’s 5th Quarter and 8-year aged cheddar from Plymouth Artisan Cheese. Among the savory Danishes, one version fuses smoldering chorizo from Barre’s Vermont Salumi with puréed garlic and crisped potatoes that pop across the tongue like brittle.
During a busy week, Pauly and bakers Addy Kenyon, Kevin LaFleur and Althea DeBenedetto can blow through 1,800 eggs, 120 pounds of butter and many bags of high-gluten flour from King Arthur Baking in Norwich. Brewed coffee from Middlebury’s Little Seed Coffee Roasters is always on hand, and cold-brew is poured over smoked-maple creemees (with syrup from Reading’s Jenne Farm) for a novel twist on affogato ($8).
In the land of 1,000 maple creemees, it’s instantly iconic.
Cool Cats
Hepcat, 6A State St., Montpelier
Technically, longtime hospitality pro Christopher Gleason owns Hepcat, Montpelier’s year-old, Japanese-style jazz listening bar and café. But it’s quite clear that a black cat named Kawasaki thinks he owns the place.
On a recent evening, the sleek feline left his perch in the bay window to pad languorously across the bar, navigating deftly around drinks. At the center of the bar, Saki-san — whose nickname includes the traditional Japanese honorific — paused as if to read the album cover announcing that Joe Henderson’s The State of the Tenor, Live at the Village Vanguard, Volume Two was playing over the custom Altec Lansing speakers.
Like the jazz-era hipsters referenced in the bar’s moniker, Saki-san epitomizes Hepcat’s cool vibe. Gleason, 46, sets the tone with his contagious enthusiasm for jazz and extensive vinyl collection, which includes the greats as well as contemporary artists such as Makaya McCraven and Brandee Younger. Also cool: a drinks list featuring a dozen sakes, almost as many whiskeys and even a few wines from Japan; and the request to leave laptops and phone calls outside.
Instead, pull a book from the wall, crack the pack of Uno cards on the bar or simply absorb the cresting waves of saxophone while sipping Domaine Nakajima’s softly effervescent, wild strawberry-scented natural rosé ($18 a glass).
Gleason’s intimate, 350-square-foot jewel box is inspired by the jazz-record bars in Japan called kissa. Thanks to a Japanese uncle, Gleason said, he developed an obsession with the country; he’ll return for the ninth time later this year.
Hepcat’s 12-seat Douglas fir bar features Japanese-style joinery and a base wrapped in hand-stitched leather by Gleason’s partner, Jan Lloyd of Montpelier’s Rocker Leathercraft. With standing room, the space fits about another half dozen — things get extra cozy on Hepcat’s live jazz nights. Those include monthly shows by the house band of Robinson Morse, Jake Whitesell and Gabe Jarrett (yes, related to groundbreaking jazz pianist Keith Jarrett). And the bar is increasingly booking musicians from beyond Vermont.
Hepcat serves no food beyond $5 bowls of West Worcester Woodfired smoked nuts, though Gleason is planning some pop-up events with local chefs. Customers are welcome to bring anything from cheese and crackers to takeout sushi.
It blows my mind how much sake I go through.
christopher gleason
To drink, Sapporo on draft (from $5.50) and rotating brews from Greensboro’s Hill Farmstead ($8) sell well, but “it blows my mind how much sake I go through,” Gleason said. The brewed rice wine runs $15 to $20 a glass, or $20 for three two-ounce pours. A recent flight included creamy Tōzai Snow Maiden, spicy Kiku-Masamune Taru and floral Amabuki Junmai Rose.
The list of Japanese whiskeys (from $10), which are typically more delicate than their American counterparts, is building traction, as is the amaro roster (from $8). Gleason hopes to add Japan’s “mind-blowingly awesome” versions of the bitter herbal digestifs.
Ernest Merrimont, a friend Gleason described as “a cocktail mad scientist,” has created the mixed drinks. They include an oolong tea-infused rum and tonic ($12) and a unique savory boulevardier ($15), made with the Japanese vermouth-like aperitivo Bermutto and a touch of toasted sesame oil.
Gleason also serves bottled NA drinks, teas, and espresso and pour-overs made with Vermont-roasted beans (from $4). A local herbalist makes herbal and berry tinctures and sodas for him, too.
The night I went, Hepcat hummed with twentysomethings and patrons easily double that age. Music and drinks flowed smoothly as Gleason juggled records and glassware while evangelizing several upcoming Burlington-area live jazz shows. After surveying his kingdom, Saki-san returned to his window seat, apparently satisfied that he remains top cat.
The Prince of Caspian
House Restaurant & Bar at Highland Lodge, 1608 Craftsbury Rd., Greensboro, 802-322-4456.
(Note: The restaurant is closed March 30 through May 9.)
During a recent meal at Greensboro’s Highland Lodge, I was stabbing a fork into mushroom Bolognese ($24), looking for the noodles, when I realized there weren’t any. The mushroom sauce covered a mound of spaghetti squash rather than wheat pasta, and the “ricotta” topper was made of whipped cashews and almonds. On the menu, there hadn’t been a “V” or “GF” next to the dish’s description, and the possibility that it might be quietly vegan or gluten-free hadn’t crossed my mind.
It was the latest surprise served up by the longtime bed-and-breakfast. I’d known the spot, perched on a hillside near Caspian Lake and trails leading to Craftsbury Outdoor Center, as a place for weddings and overnight getaways. But recently I’d remembered that the public can have dinner in the House Restaurant & Bar without staying at the inn. Dishes from the lodge’s new chef make for a delicious excuse to visit.
Twenty-five-year industry veteran Joshua Bartholomew, 45, unveiled his debut menu just before Valentine’s Day. Originally from southern Vermont, the chef trained at Le Cordon Bleu in Chicago and has run kitchens at several New England inns. After waiting a few weeks, a friend and I headed over to try his food.
The first standout was an appetizer of lamb meatballs ($19) on spiced yogurt drizzled with chive oil, topped with mint-apricot chimichurri and toasted, spiced pistachio. The meatballs were tender, and the crunchy nuts, fresh mint and tangy yogurt were perfection when combined.
Vegetarian appetizers and sides were just as good. Pickled chile gave a bite to vibrantly green broccolini ($16) glistening with miso-honey glaze. Cauliflower ($15) came with rosy Spanish romesco sauce and crispy quinoa.
In contrast to all those brassicas and the virtuous Bolognese, our plate of lobster carbonara ($27), rich with egg yolk, was utterly decadent. So were our desserts: a brownie sundae served in an old-fashioned tulip glass and drizzled with fudge sauce ($7.50) and a generous piece of cocoa-dusted tiramisu ($8).
Innkeepers Elsa Schultz, 34, and Chad Sims, 40, who took over operations in 2020, are thrilled to have Bartholomew on board. “He’s so professional,” Shultz noted. The couple are excited to continue shaping the inn into a place that’s welcoming to locals and visitors alike.
The House Restaurant is open Thursday through Sunday, allowing for special events the rest of the week. To that end, Schultz explained, they’re planning to host themed pop-up meals from Cookee’s Supper Club — prepared by inn kitchen staffer Kathryn Hansis and Liz Chadwick, who teaches at Sterling College and runs its dining hall — and other one-off events. Warmer weather will bring Margarita Mondays with drink specials and Mexican food from one of two area restaurants, Caja Madera and MexiRico Auténtico, that can be enjoyed on the lawn.
“You’ve gotta come,” Sims urged.
Now that I’m in the know, I won’t miss it.
Pisco Inferno
Pao Pao, 124 Woodstock Ave., Rutland, 802-299-5865
Separated by the Andes and more than 1,000 miles, the cuisines of Venezuela and Peru are distinct — one based in corn and comfort, the other bolder and brighter.
Paola Nuñez, 34, and Felix Franco, 42, know each tradition well: Nuñez once owned a restaurant in the Venezuelan town of Maracaibo, where she grew up; Franco, an engineer by trade, studied cooking at Le Cordon Bleu Institute in his home country of Peru. After meeting in Colombia, they eventually married and made their way to Vermont, where in summer 2024 Franco sold arepas at the Vermont State Fair.
By that December, they had opened their Rutland restaurant, Pao Pao, as a brick-and-mortar culinary marriage between their home cuisines. The menu is so lengthy it would take many visits to eat through it all, from crisp arepas and tequeños to cooling ceviches and meat-laden rice dishes.
Pao Pao’s ambience is quirky: About a dozen tables topped with flickering electric candles and red roses share space with faux greenery, a giant television and a blue sectional couch. Aromas of garlic and cumin waft through the dining room against a backbeat of reggaeton and the whir of a blender near the bar. There Nuñez blends chicha morada — a purple-corn drink fermented with pineapple and baking spices — with pisco and egg whites for a frothy pisco sour ($12) dusted in cinnamon. It’s a fruity foil for the complimentary bowl of crunchy, toasted corn kernels called canchas that lands on the table before dinner.
Aromas of garlic and cumin waft through the dining room against a backbeat of reggaeton.
While Pao Pao started out with lunch and weekend breakfast, the kitchen now focuses solely on dinner, cooking dishes from Peru and Venezuela as well as a few other countries across South and Central America. Hefty Venezuelan-style arepas include a Reina Pepiada (“Curvy Queen”) version with a cool salad of boiled, shredded chicken and mashed avocado spilling from an overstuffed white-corn shell ($16) that’s fried until crisp and split open like a pita. Peruvian chicken brochetas ($12.15) — skewered, charred hunks of chicken breast and bell peppers in a garlicky sauce — arrive sizzling in a cast-iron pan.
Pabellón ($17), a classic Venezuelan comfort dish, includes four components: black beans topped with molten white cheese; garlic-scented white rice; crisp, fried plantains; and boiled, shredded flank steak called carne mechada that’s stained with annatto.
In Vermont, Franco said, it’s challenging to find the seasonings he and his wife grew up with, from Venezuelan adobo to ají amarillo, the iconic yellow pepper of Peru. They find these in bigger cities or import from the southern hemisphere, then wield them with restraint, mindful of Northern tastes — though diners can ask to level up the spice. What the kitchen’s Peruvian-style ceviche ($20) lacks in heat, it makes up for with acid tang and jostling textures: Hunks of tilapia tumbled in lemon juice, minced garlic and yellow chiles (called tiger’s milk) are mixed with boiled corn nuts and shredded iceberg lettuce.
For dessert, there’s tres leches ($10) steeped in vanilla and tucked into a pink to-go container — a cloudlike counterpoint to the salt, garlic and char that precedes it.
Sphere of Influence
Tikka House Indian Cuisine, 24 Main St., Winooski, 802-598-7743, tikkahousevt.com
In early February, Tikka House Indian Cuisine co-owner Bha Wana posted a challenge on the Winooski restaurant’s Instagram: Can you eat 10 pani puris in 30 seconds?
If you need instructions on how to consume the crunchy, hollow semolina balls — which are cracked open, filled with a mix of mashed potatoes and chickpeas, and doused with spicy-sweet tamarind-and-mint-infused water — Wana has a video for that. She made it because customers seemed daunted by the interactive appetizer, she said, especially if they ordered it for takeout.
“Put the whole thing in your mouth like a sushi,” she says to the camera. “Bring your family and friends … It’s fun to have with a group.”
I brought two hungry coworkers when I went to the restaurant near the bottom of the Winooski traffic circle. We had our choice of fabric-wrapped seats at tables set with tall, colorful glasses. Clusters of fake flowers dangled festively from the ceiling.
Wana, who goes by the nickname “Nana,” and G One, her co-owner and cousin, are young entrepreneurs: She’s 22; he’s 24. Both are Nepali but originally from Burma. He’s a vlogger, too, with 137,000 followers on the Facebook page he started five years ago, when he came to the U.S., to document his experience as an international student.
“I’m very famous in Burma,” G One said with a laugh.
He’s had less time for the vlog lately, though he still shares clips from his travels around the world. The cousins’ first year at Tikka House has been a roller coaster: They opened in the former Grazers location last March, but in October, significant damage from the building’s sprinkler system closed their doors for a month and a half.
“It was the big season, so we missed a lot of money,” G One said.
But their regulars quickly came back for biryani, Chetinadu chicken curry and tandoori kebabs. Tikka House’s menu is full of Indian-Nepali staples now common in Vermont, with gluten-free and vegan options, as well as a few items that are harder to find in the state.
Those include kati rolls — paratha-wrapped kebabs that are a popular Indian street food. I was so excited to see them that I barely looked at the menu before choosing the chicken tikka roll ($14.99) and an order of cauliflower Manchurian ($12.99) to share.
The cauliflower remained crispy despite the rich, vinegary, slightly spicy Indo-Chinese sauce it’s tossed in. The kati roll, served with mint and tamarind chutneys on the side, was enough for two meals. It was tightly wrapped and reheated well at home, making it a great option for takeout or delivery.
While we stuck with soda and mango lassis ($5.99) at lunch, Tikka House is currently BYOB. Its owners recommend a premeal stop at Specs’ beverage market next door.
Having seen Wana’s Instagram tutorial, I ordered pani puri ($8.99) for the table, too. She delivered the appetizer with a quick demo, in case we hadn’t seen her video.
“Peck it like a bird,” she said, miming how to crack the top of the crispy puff. We did our best, pecking and laughing as we stuffed them into our mouths, enjoying the textural explosion. It took us longer than 30 seconds, but I still felt like I’d won.
A Meal Worth the Miles
River & Rye, 3894 Route 30, Jamaica, 802-451-0100
Nothing deters me from dining out like the prospect of a long drive home through the woods on a snowy evening. Although it was midwinter and dark when I arrived at Jamaica’s River & Rye, I was carefree as could be. No cell service? No problem.
In addition to its restaurant and bar, River & Rye has an elegant, comfortable bed-and-breakfast, with rooms starting at $172 per night. Opened last August, it’s all run by couple Emma Spett, 31, and Andrew Baldracchi, 34. Knowing I had a comfy bed waiting steps from the restaurant’s door, I ordered a warming cider and ginger mocktail ($7.50) and relaxed into my meal.
The menu — designed to charm tourists on fleeting visits and appeal to locals time and time again — offers chef Baldracchi’s renditions of global dishes. On my sojourn, this included crisp chicken schnitzel with potatoes and braised cabbage ($27) and lightly sauced meatballs over Parmesan polenta ($24).
Some of my favorite items were appetizers, which skewed more playful. Squeaky halloumi cheese ($15) was grilled and drizzled with garlic honey, then sprinkled with vibrant green pistachio pieces and jewellike pomegranate seeds. Salty, sweet, toothsome and crunchy, it was extraordinarily satisfying to eat. Similarly flavorful “dirty” fries ($20) were topped with crisp cubes of five-spice pork belly and kimchi from Brattleboro’s FinAllie Ferments.
Baldracchi, whose culinary passions include baking and fermentation, cooked in Chicago and San Francisco before moving to Burlington, where he worked at Taco Gordo, August First and the Great Northern. Spett’s background is in the economic development of rural communities. On top of her work at River & Rye, she’s employed full time at the University of Vermont’s Leahy Institute for Rural Partnerships.
The couple learned about the brand-new restaurant and B&B space in Jamaica from one of Spett’s work contacts, and it gave them the reason they were seeking to leave Burlington for smaller-town vibes. The buildings’ owners, who have a bedding company, had created a beautiful, eco-friendly place for townsfolk to gather, but they didn’t plan to run it. Baldracchi and Spett met with them in October 2024 and moved to Jamaica the following January.
Judging from the cozy crowd in the bar and the license plates I spied in the parking lot, the spot seems to have caught on with locals and out-of-towners alike.
Living two and a half hours northeast, I’m in the latter group. As I walked a few frigid steps from the restaurant to the B&B, I was grateful not to have miles to go before I slept.
The original print version of this article was headlined “Springing Up | New restaurants, menus and a bar to sample around Vermont this season”
