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

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A Picture of Nectar's ... Menu 

Side Dishes: Bar changes things up

Published June 2, 2010 at 5:31 a.m.

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.’”

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About The Author

Suzanne Podhaizer

Suzanne Podhaizer

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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