Some eaters like to savor a familiar dish each time they visit a restaurant, while others crave constant change. For those with a sense of adventure — or even just culinary ADD — ¡Duino! Duende and Three Penny Taproom will answer the call during Restaurant Week.
Vermont chefs building their menu around seasonal ingredients is nothing new. But ¡Duino! Duende chef Ren Walden’s $25 Restaurant Week menu will mine a different region every two days: she’ll start with Mediterranean, then take culinary forays through South America, the South, Ethiopia, and Asia. Sample dishes range from a Nepalese mushroom burger with cranberry mango chutney and pickled onion to a Shin Bo milkshake made with avocado, vanilla ice cream and coconut milk.
At craft brew mecca Three Penny Tapoom, chef Matthew Bilodeau will present a roster of creative, seasonal plates that might include cured jowl, parsley root and radish green or milk-braised-pork and-pumpernickel-toast. True to form, the staff is bucking the traditional lunch/dinner divide by allowing diners to chose any two dishes for $15 throughout the day and early evening.
To find out more about ¡Duino! Duende, click here.
To read about Three Penny Taproom, click here.
This article appears in Apr 18-24, 2012.
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