Chef-owner Matt Birong melds international flavors with local ingredients in his "creative-casual" food. Look for eggs Benedict specials on Sunday and bean-to-bar chocolate with organic cacao sourced directly from the Dominican Republic.
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Crooked Ladle Catering operates a restaurant co-located with Everything Nice, a retail store that supports a pay-what-you-can meal program called the Giving Fridge. Chef Loren Urban's menu incudes small plates such as a Japanese barbecue turkey wing with kimchi and coconut-green chile fish croquettes with ginger-soy pickled veggies. Larger dishes include fried quail on a cornbread waffle with bacon-braised collards and truffle mac and cheese.
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At A&W's last carhop-assisted hangout in New England, locals line up for root beer floats, cheeseburgers and hand-cut French fries. Open May through October.
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Owners Herb and Terry Glidden have made sure the nearly 200-year-old shop has everything a general store should: groceries, greeting cards, good beer, clothes, a candy counter and coffee. Made-to-order sandwiches are stuffed with piles of meat smoked on-site.
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The farm is delivering cuts of pork, lamb and chicken; fresh pasta; ready-to-eat meals such as "Mémère's secret meat pie" and other products. Email to order and pay by check for contactless delivery from Jericho to Middlebury. The farmstand is also open daily.
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This chocolate shop crafts confections on site including gilded truffles, chunky pretzel-caramel clusters and hot chocolate bombs and sticks filled with marshmallows and Vermont-made cocoa mix. Order online for shipped orders or stop by to shop.
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Head to the historic Marble Works district to feast on wood-fired flatbreads made with local, organic ingredients. Pair yours with a tiki drink, microbrew or natural wine.
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Chef-owner Ian Huizenga grew up on a Monkton farm and sources super-local ingredients for the team to craft into creative comfort food to pair with sister biz Hired Hand Brewing Co. beers.
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One of the largest distilleries in the state boasts an ever-expanding roster of liqueurs, gins, whiskeys and more. The tasting room, with its custom concrete bar and oak ceilings, offers craft cocktails and free spirits samples.
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Chef Matt Corrente forms modern Italian meals from local, seasonal ingredients by the Otter Creek. Sip a cocktail infused with foraged botanicals, then tuck into a bowl of Bolognese. By day, this space is home to Caroline Corrente's Haymaker Bun Company. NOTE: As of fall 2021, the Arcadian is closed indefinitely; Haymaker remains open.
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Lakeside dining begins with a breakfast buffet and concludes with three-course dinners and award-winning wine lists. Dressy-casual attire requested. Open June through October.
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Plenty of pubs tout burgers and brews, but how many can boast balcony seating and a stuffed moose? Weekend lunch.
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Starters are $10 across the board, and the $25 entrées range from mushroom "meatloaf" to Thai broiled haddock. Enjoy patio dining in summer.
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From root-vegetable tarts to Moroccan stews to sunflower pies, chef Tessa Holmes caters events with all vegetarian options. Seasonal on-site pop-up events are posted on the website.
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A stone fireplace and flickering candlelight draw diners to the elegant inn for nightly changing menus that celebrate the season. The lighter bistro menu is available as a ready-to-go picnic in the summer; savor it by the pond at sunset or under the apple trees.
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Contemporary comfort food pairs perfectly with beers brewed on-site and throughout Vermont. Start with a hazy house hefeweizen and garlic-herb Misty Knoll Farms chicken wings.
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Homemade baked goods such as bagels, challah, cinnamon rolls and other treats are available for no-contact delivery. Find the weekly menu online and place your order through the linked form.
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Near Lake Champlain's historic Chimney Point, locals fill up on farm-fresh egg breakfasts, hot sandwiches and country-style dinners. Ice cream window in summer.
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Calvi’s is inspired by a 1920s-themed soda fountain shop and crêperie of the same name that operated on Middlebury’s Main Street from 1902 to 1998. Look for the window-service soft/hard ice cream stand with crêpes and soda to open summer 2022.
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Sophie and Justin Wright operate a weekly pop-up fish market at Tandem, selling fresh seafood sourced from Wood Mountain Fish, prepared dishes, pantry staples and coffee to-go.
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