Boomin' Barre | Food News | Seven Days | Vermont's Independent Voice

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Boomin' Barre 

Side Dishes: Granite central gets All Fired Up, again

Published October 24, 2007 at 4:38 p.m.

Newly renovated, re-opened All Fired Up Tavern in Barre is back, and "it's a totally different business," according to co-owner Ann Fiore. "A lot of people were getting take-out, and the feedback I was getting is that they loved the food, but not the atmosphere."

They've changed the restaurant's look by adding a front and a back bar, "lots of granite" and 14 plasma TVs. Plus, Fiore brought on board exec chef and co-owner

Zachary Lord, formerly of Boston, to improve the restaurant's food. "We have two wood-fired ovens imported from Italy," she explains. "Now we're utilizing the ovens the way we should be." In addition to pizza, they're using them for comfort foods such as mac 'n' cheese, French onion soup and "ribeye steaks with a nice gorgonzola sauce," boasts Fiore.

In November, Mexican joint El Sol, currently located in Berlin, will move to a location right across the street from All Fired Up. Scott Gundry, who owns the restaurant with his wife, Jennifer, is looking forward to having a larger location. "Right now we have 20 seats," he says. In Barre, "we'll have approximately 144."

The current kitchen doesn't have an oven, but the new one has two, so Gundry intends to add enchiladas to the menu alongside his super-popular flautas, tostadas and fajitas. He's also planning daily specials featuring his homemade "salsas and sauces." The all-vegetarian rice and beans will remain unchanged.

Stay tuned for other upgrades, such as salsa lessons taught by Cheyenne Roberts, co-owner of the nearby Pit Stop Diner. Another bonus: late-night hours. Dundry plans to serve food until midnight on weeknights and 2 a.m. on weekends.

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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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