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Published December 9, 2009 at 6:38 a.m.
Burlington is a bonafide brunch town. Demand for a.m. eats exceeds supply. That’s why we thought it was newsworthy to point out the Lang House, a Victorian B&B located on Main Street in Burlington, has opened its doors to the public for Sunday brunch. On every other day of the week, the eggs Benedict and fruit-compote-topped waffles are only available to guests of the 11-room inn.
For a short time last spring, says General Manager Annie Burmeister, they invited hungry locals inside on Sunday to sample the goods. It worked so well that they “resurrected” brunch for the full season.
Full disclosure: The inn’s new chef, Dan Green, happens to be my husband. So far, patrons have sampled his aged-cheddar-and-thyme soufflés, salmon mousse with poached eggs and béarnaise sauce, and caramelized pear crêpes. House-made granola with Butterworks Farm yogurt is always available. So is a Vermont artisan cheese plate. Since the Lang House has a liquor license, mimosas are an option, as are a handful of different beers and wines.
The fixed-price meal is $15 and includes nonalcoholic beverages. Reservations are required for seatings at 11 a.m., noon and 1 p.m.
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About The Author
Suzanne Podhaizer
Bio:
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first 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, butcher a pig, make ramen from scratch, and cook a scallop perfectly.
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first 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, butcher a pig, make ramen from scratch, and cook a scallop perfectly.
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