Claire's Restaurant and Bar,
Hardwick: Since its opening in May
2008, Claire's has managed to source more than 70% of its ingredients from
within 15 miles (chef Steven Obranovich even makes his own ketchup from local
ingredients). That wouldn't be nearly so impressive if the food wasn't damn
good and - given its quality - relatively affordable. Being a blue collar
writer/farmer type, complete with the associated empty pockets, I'm
particularly fond of Monday nights, when a grilled cheese sandwich, french
fries (bread and cheese both made within 15 miles; ditto the taters) and pint
of Switchback Ale can be procured
for a mere $7. [Ed note: Claire's landed on our 2008 Hot Tables list]
Kismet, Montpelier: This little hole-in-the-wall (I mean this in the most affectionately flattering way possible; Kismet is small, cozy, and utterly charming) eatery in Vermont's capitol city of Montpelier serves some of the least-pretentious, most delicious and nutritionally dense meals I've eaten. I'm particularly fond of their eggs benedict crepe, with ham, raw milk cheese, poached eggs, hollandaise, and pea greens. Like Obranovich, Kismet founder Crystal Maderia has a strong "keep it local" ethos. She even makes her own butter!
Parker Pie Company, West Glover: My family doesn't eat a lot of pizza, but when we do, it's always at Parker Pie. Situated in the back room of a general store in the town of West Glover (population about 500), 30 minutes north of Hardwick, Parker Pie has become a local's gathering spot of some renown, possessing a vibrancy that belies the 'burg's "don't-blink-or-you'll-miss-it" nature. Seating is limited, though Parker Pie is expanding and summer always finds a few picnic tables situated in the back lawn. The selection of beer is fantastic, and live music is a regular feature on Thursdays and weekends.
Buffalo Mountain Food Co-op, Hardwick: If you remember nothing else about Hardwick's Buffalo Mountain Food Cooperative (did I mention that it's featured in my book? No? Well, it's featured in my book), remember this: It was founded in 1975, making it one of the oldest continuously operating food cooperatives in the US, and during the first years of operation, it shared a building with a liquor store and a gun shop. Talk about one stop shopping. Buffalo Mountain now enjoys its own space on Main Street (two doors down from Claire's), and is probably the most active and engaged small food cooperatives I've seen. Out of a regional population of 8,000, they boast 1,000 members, and maintain a schedule of community events and workshops that is inspiring in its breadth and depth. And of course they carry tons of really good local food.
Kismet, Montpelier: This little hole-in-the-wall (I mean this in the most affectionately flattering way possible; Kismet is small, cozy, and utterly charming) eatery in Vermont's capitol city of Montpelier serves some of the least-pretentious, most delicious and nutritionally dense meals I've eaten. I'm particularly fond of their eggs benedict crepe, with ham, raw milk cheese, poached eggs, hollandaise, and pea greens. Like Obranovich, Kismet founder Crystal Maderia has a strong "keep it local" ethos. She even makes her own butter!
Parker Pie Company, West Glover: My family doesn't eat a lot of pizza, but when we do, it's always at Parker Pie. Situated in the back room of a general store in the town of West Glover (population about 500), 30 minutes north of Hardwick, Parker Pie has become a local's gathering spot of some renown, possessing a vibrancy that belies the 'burg's "don't-blink-or-you'll-miss-it" nature. Seating is limited, though Parker Pie is expanding and summer always finds a few picnic tables situated in the back lawn. The selection of beer is fantastic, and live music is a regular feature on Thursdays and weekends.
Buffalo Mountain Food Co-op, Hardwick: If you remember nothing else about Hardwick's Buffalo Mountain Food Cooperative (did I mention that it's featured in my book? No? Well, it's featured in my book), remember this: It was founded in 1975, making it one of the oldest continuously operating food cooperatives in the US, and during the first years of operation, it shared a building with a liquor store and a gun shop. Talk about one stop shopping. Buffalo Mountain now enjoys its own space on Main Street (two doors down from Claire's), and is probably the most active and engaged small food cooperatives I've seen. Out of a regional population of 8,000, they boast 1,000 members, and maintain a schedule of community events and workshops that is inspiring in its breadth and depth. And of course they carry tons of really good local food.
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