Pin It
Favorite

Restaurant Doings 

Side Dishes: Eateries make moves

click to enlarge Chris Francis of Mr. Pickwick's - MATTHEW THORSEN
  • Matthew Thorsen
  • Chris Francis of Mr. Pickwick's

For five years, Sharon Deitz, owner of The Bee’s Knees in Morrisville, had to prepare some food in an apartment above the restaurant and cart it down to her customers. But a recent $100,000 renovation — which also doubled the eatery’s seating — means that everything, from the spinach dip to the “Tex-Mex Chicken Burrito,” can be cooked in a brand-new kitchen right on the premises.

Bucks for the renovation came from loans, donations and the sale of “community-supported” vouchers that can be redeemed for meals.

Along with the roomier digs, The Bee’s Knees also has a new chef: Jeff Egan — formerly of Vermont Discovery Cruises and the Cliff House at Stowe Mountain Resort — is tasked with training back-of-the-house staff and whipping up the cozy comfort food for which the BK is known. One of Egan’s new dinner entrées, pork loin with “wilted spinach, corn spoon bread, crispy shallots and a maple sweet-and-sour sauce,” is already making waves, as is his custardy, spiced “Baked French Toast.”

******

Although owners Bud and Jason Stevens recently beefed up the menu at Stonecutters Brewhouse in Barre — hiring a new chef and slinging steak dishes and prime rib — they closed the pub’s doors for good last weekend, citing slow business in the Montpelier ’burb. The brothers hope to open a larger location in Chittenden County by the summer.

******

At Richmond’s Kitchen Table Bistro, Chefs Steve and Lara Atkins are getting back to their neighborhood-eatery roots with a new menu. In addition to entrées such as steak frites and roasted chicken with herb spaetzle, they have loads of filling but more frugal dishes: pork terrine with apple-prune relish, mac ’n’ cheese, and onion soup topped with Thistle Hill Tarentaise, to name a few.

******

The Scottish poet Robert Burns may be most famous for his claim about “the best-laid plans o’ mice and men,” or perhaps for the misunderstood line that gave its title to The Catcher in the Rye. But on January 25, Burns’ birthday, fans worldwide get together to eat a Scottish meal and read one of the bard’s less well-known works, “An Address to a Haggis.”

At Mr. Pickwick’s at Ye Olde England Inn in Stowe — where “Burns Night” will be celebrated on January 24 — lads and lassies dispense with the poem and get right down to the chow, which includes wild boar ribs, beef Wellington and a haddock-and-potato stew called “Cullen Skink.” Each course is paired with a fine Scotch whisky.

What of haggis, the offal-and-oatmeal concoction Burns called the “chieftain of the puddin’ race”? According to owner Christopher Francis, Mr. Pickwick’s has stopped offering it. “Believe it or not, we couldn’t get people to eat it,” he remarks. Plus, the Scotswoman who prepared the restaurant’s haggis is now chilling with Burns in the Great Beyond. “We couldn’t find a replacement,” he laments. “It has to be made very, very lovingly.”

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

What do you eat at the fair?

  • Fried everything and anything — what else?
  • Novelties such as hot-dog octopi and bloomin' onions.
  • Cotton candy, candy apples and other sweets.
  • Burgers, dogs and fries.
  • Does drinking in the beer tent count?

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