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Choose from Himalayan classics such as momos, curries, thukpa, and stews, and dress them up with mango chutney and mixed pickles. The Nepalese owners also serve up chai, mango lassis, and eclectic desserts such as batsa makhu — cheese dumplings in caramel sauce.
Michael's on the Hill
This romantic, farm-to-table fine-dining restaurant has alpine roots. Swiss- trained chef-owner Michael Kloeti runs the kitchen. The menu changes regularly, but homemade gnocchi and chocolate fondue are perennials.
The menu changes regularly at this highly acclaimed Italian restaurant. But favorites such as squash blossom fritters with honey and truffle oil and potato-crusted seabass are always available. Eat in the elegant dining room or at the comfy mahogany bar.
The Common Man
Located in a 19th-century barn, this restaurant serves fresh, made-from-scratch contemporary cuisine under chandeliers. In the summertime, most food is sourced from the Mad River Valley.
Inside this cozy, 22-seat restaurant, it often feels like a dinner party. The imaginative menu changes every three weeks, but always centers on seasonal, local meat, cheeses, grains, greens and veggies. Hand-rolled pasta and quirky house-made ice cream are specialties.
Choose from more than 60 varieties of wine, fresh fish delivered daily and Italian imports such as cured meats and desserts. At lunch, pick up a sandwich; dinner brings choices such as pork and papardelle.
Thai House
All the Thai favorites are available here: tom kha soup, pad Thai, pad kee mao and choo chee curry. Try the honey duck.
Choose from breakfast pastries and breads made with fresh-milled, whole-grain flour. Lunch options include a daily soup, panini and salads.
Candles and a changing seasonal menu give this restaurant a fine-dining feel, but its old-mill setting is rustic. Serving ultralocal meats, greens and cheeses has earned the chef-owner several James Beard Award nominations. On Monday, all the food on the chalkboard menu is less than $20.
Diners order freshly baked lavash bread to go with a large selection of Turkish fare. Specialties include kebabs, earthenware casseroles and apple-maple baklava, served with Turkish coffee or wine.
All-natural, wood-fired pizzas with a social conscience. Emphasis is on organic and locally farmed ingredients. There’s always a line, but it’s worth the wait.
Restaurateur and sommelier Richard Fink and chef Lee Duberman have been serving "sophisticated, healthy food" at this destination restaurant for more than 16 years. This farm-to-table restaurant sources many of its ingredients from the Brookfield area.
Twenty-eight taps attract guests to this gastropub, as do hearty dishes such as short rib poutine and barbecue-braised pork shank with bacon-jalapeño mac-and-cheese.
Don’t miss this pub's prime-rib nights. Veggie lasagna and a Dutch burger with Gouda cheese are also specialties.
The wood-fired grill here cooks dry-aged steak and other local meats. Don't miss the exquisite craft cocktails.
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