Blue Stone Brings Pizza to Waitsfield; Morse Block Deli Adds Beer | Food News | Seven Days | Vermont's Independent Voice

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Blue Stone Brings Pizza to Waitsfield; Morse Block Deli Adds Beer 

click to enlarge Growler menu - COURTESY OF MORSE BLOCK DEL
  • Courtesy Of Morse Block Del
  • Growler menu

Skiers searching the Mad River Valley for creative pizza with local ingredients will soon be more than satisfied. Waterbury's the Blue Stone will open a second location in Waitsfield in December. "It's going to be a really aggressive push," co-owner Vinny Petrarca says of renovating the space in time for ski season. The historic building at 5351 Main Street most recently held Akes' Den.

Don't look for Petrarca and co-owner Chris Fish to reinvent the Stone. The two restaurants will share menus and staff, Petrarca says. Translation: more of the same for Waitsfield locals to love.

— A.L.

With the recent approval of its second-class liquor license, Barre's Morse Block Deli added beers-to-go to its roster last week.

Owner Dustin Smith now fills growlers from four taplines: Current drafts include Zero Gravity Craft Brewery's Conehead IPA, Oakshire Brewing's Overcast Espresso Stout, Rock Art Brewery's Limited Access Double IPA, and cranberry kombucha from Aqua Vitea. Smith has also expanded his bottle-and-can inventories with brews from 14th Star Brewing, Lost Nation Brewing, and other regional and international breweries.

Going forward, Smith hopes to focus on hard-to-find and specialty beers — he's already stocking Belgian sours such as Cuvée des Jacobins Rouge — and to feature small-batch drafts that can't be found in bottles or cans.

— H.P.E.

The original print version of this article was headlined "Crumbs"

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About The Authors

Hannah Palmer Egan

Hannah Palmer Egan

Bio:
Hannah Palmer Egan is a food and drink writer at Seven Days.
Alice Levitt

Alice Levitt

Bio:
AAN award-winning food writer Alice Levitt is a fan of the exotic, the excellent and automats. She wrote for Seven Days 2007-2015.

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