Pin It
Favorite

Boomin' Barre 

Side Dishes: Granite central gets All Fired Up, again

Newly renovated, re-opened All Fired Up Tavern in Barre is back, and "it's a totally different business," according to co-owner Ann Fiore. "A lot of people were getting take-out, and the feedback I was getting is that they loved the food, but not the atmosphere."

They've changed the restaurant's look by adding a front and a back bar, "lots of granite" and 14 plasma TVs. Plus, Fiore brought on board exec chef and co-owner

Zachary Lord, formerly of Boston, to improve the restaurant's food. "We have two wood-fired ovens imported from Italy," she explains. "Now we're utilizing the ovens the way we should be." In addition to pizza, they're using them for comfort foods such as mac 'n' cheese, French onion soup and "ribeye steaks with a nice gorgonzola sauce," boasts Fiore.

In November, Mexican joint El Sol, currently located in Berlin, will move to a location right across the street from All Fired Up. Scott Gundry, who owns the restaurant with his wife, Jennifer, is looking forward to having a larger location. "Right now we have 20 seats," he says. In Barre, "we'll have approximately 144."

The current kitchen doesn't have an oven, but the new one has two, so Gundry intends to add enchiladas to the menu alongside his super-popular flautas, tostadas and fajitas. He's also planning daily specials featuring his homemade "salsas and sauces." The all-vegetarian rice and beans will remain unchanged.

Stay tuned for other upgrades, such as salsa lessons taught by Cheyenne Roberts, co-owner of the nearby Pit Stop Diner. Another bonus: late-night hours. Dundry plans to serve food until midnight on weeknights and 2 a.m. on weekends.

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

Pin It
Favorite

More by Suzanne Podhaizer

About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Bio:
Contributor Suzanne Podhaizer is an award-winning food writer (and the former Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose,... more

Comments

Subscribe to this thread:

Add a comment

Seven Days moderates comments in order to ensure a civil environment. Please treat the comments section as you would a town meeting, dinner party or classroom discussion. In other words, keep commenting classy! Read our guidelines...

Note: Comments are limited to 300 words.

foodie poll

How quickly do you judge a new restaurant?

  • If it's not good the first time I eat there, I won't go back.
  • I like to give new places a couple chances before I file a verdict
  • I try to take each dining experience on its own merits — all restaurants have off days!
  • I like to wait a while before trying new spots — so they can work out the kinks.
  • If a restaurant isn't perfect by its first anniversary, time to call it quits.

View Results

Latest in Food News

Recent Comments

Social Club

Like Seven Days contests and events? Join the club!

See an example of this newsletter...

Keep up with us Seven Days a week!

Sign up for our fun and informative
e-newsletters:

All content © 2016 Da Capo Publishing, Inc. 255 So Champlain St Ste 5, Burlington, VT 05401
Website powered by Foundation