A Picture of Nectar's ... Menu | Food News | Seven Days | Vermont's Independent Voice
Pin It
Favorite

A Picture of Nectar's ... Menu 

Side Dishes: Bar changes things up

Over the last few years, the menu at Nectar’s in Burlington has gone through some changes. For a time in late ’06 and early ’07, the bar offered brunch items such as Crunchy French Toast and gravy-and-Hollandaise-laced eggs Benedict. They did ’cue, too. In 2008, pulled pork, fried pickles and coleslaw hit the menu … for a while. Then Nectar’s went back to basics.

Last weekend, the menu morphed again. After taking time to focus on remodeling, the Nectar’s team is ready to cater to foodies, explains co-owner Jason Gelrud. “We’re being a little more creative with [the fare],” he suggests.

Meat for Nectar’s burgers now comes from PT Farm in St. Johnsbury and is ground at the restaurant, where it can be piled high with the diner’s choice of toppings. The chickpea-based veggie burger is also made in house. Besides classic open-faced turkey sandwiches, Nectar’s is serving a Thanksgiving version with stuffing and cranberries, and a California sandwich with bacon, avocado and chipotle mayo. Diners who have reached gravy-fry saturation can get their fries topped with blue cheese and bacon or chili and cheese.

Gelrud says he’s excited to offer more options and to use local products when possible. But, he admits, “The focus here is still music. We have good food to eat while you’re listening to music … It’s ‘food for your listening pleasure.’”

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

Strawberry season is here. How do you eat summer's early red fruit?

  • I eat them plain — by the quart.
  • Shortcake!
  • In cocktails, spritzers and other beverages.
  • Strawberry jam! Then I can enjoy them all year.
  • Pies, tarts, cakes ... I like to bake with strawberries.

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
newsletters:

All content © 2017 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401
Website powered by Foundation