The pie shop promises "a taste of New York in the mountains of Vermont." In addition to pizzas topped with pepperoni or Buffalo chicken, visitors indulge in lasagna, stromboli and spaghetti with meatballs.
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Flatbreads topped with local, organic ingredients bake before your eyes in a wood-fired oven. Zero Gravity Craft Brewery house ales are on draft. Weekend brunch.
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Head to the historic Marble Works district to feast on wood-fired flatbreads made with local, organic ingredients. Pair yours with a tiki drink, microbrew or natural wine.
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Flatbreads topped with local, organic ingredients bake before your eyes in a wood-fired oven. Opening summer 2022.
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There's usually a line to dine at the original American Flatbread, but these wood-fired pizzas are worth the wait. The idyllic setting underscores the kitchen's emphasis on homegrown and organic ingredients.
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Local ingredients make their way into handmade calzones, sandwiches and wood-fired pizzas. A rotating draft list and 26 taps feature mainstays from local breweries, such as Fiddlehead, Switchback and Zero Gravity.
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The family-owned neighborhood café produces from-scratch artisan pastries baked fresh daily, along with espresso and coffee drinks. Wednesday through Friday, the space stays open late as a classic pizzeria.
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This pie shop promises to "tickle your taste buds" with pizzas that locals have voted the best in central Vermont. Not feeling saucy? Try a Philly cheesesteak, burger or entrée salad.
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"Enjoy a little slice of Vermont" at this family-owned eatery serving up pizzas, pastas, salads and subs. The Kitchen Sink pie comes with chicken, garlic, tomato, feta, mushroom, artichoke hearts and broccoli.
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Since 1968, the downtown pizzeria has offered classic pies and calzones. Named for one of the original owners, Melpo’s Choice includes toppings of ham, onion, green peppers and pineapple.
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Colorful chalkboard menus list counter-service calzones, pies, wraps and gyros. A large-pizza dinner deal makes Mondays more bearable.
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Long-standing and locally owned, Big Daddy's does big business in pizza, wings, subs and salads. Late-night delivery runs until 2 a.m.
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Chef Ken Flutie brings Italy to the Green Mountains with hand-turned pastas, wood-fired flatbreads and artfully plated entrées.
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Hand-tossed pizzas meet short rib, burgers, and "serious" mac and cheese. A rotating tap list features brews from Vermont and beyond.
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Hand-tossed pizzas meet short rib, burgers, and "serious" mac and cheese. A rotating tap list features brews from Vermont and beyond.
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The storefront promises "Brattleboro's finest pizza," but patrons also dig the Philly cheesesteaks and spaghetti with meatballs.
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Within Stowe Mountain Resort's Adventure Center, families refuel with hand-tossed pizzas, oven-baked subs, salads and sweets in a casual, cafeteria-style setting.
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The pizzeria opened on Halloween in 1997, but there's nothing scary about its blistery thin-crust pies. Grinders, pastas and baked dishes dot the menu, too.
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Following ancestral tradition, Christos and Athena Alexiou dish out pastas, pizzas, gyros and spanakopita, bringing Greece to the Green Mountains.
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Kids dig the toys and old-fashioned soda fountain; adults kick back with blistered pies, tomato-basil panini and local brews.
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The diversified, family-run farm raises a wide variety of vegetables and pastured meats. Stop by on Saturday evening in summer for wood-fired pizza with farm-fresh toppings, paired with live local music and guest craft brewers. Open Memorial Day to Labor Day.
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After browsing imported home furnishings, shoppers take a seat at a communal table for Turkish small plates and wood-fired pizzas. The arugula pie combines pizza and salad for indecisive diners.
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For more than 20 years, patrons have filed in for pies including the White Delight, with garlic, mozz, chicken and broccoli. Spaghetti, subs and salads also pair well with sports on the big-screen TV.
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Aside from serving "Killington's best pizza," the mountainside bar attracts the après-ski crowd with lasagna, calzones and $1 sliders. Open in winter.
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802-431-0240
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