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Side Dishes

Published April 17, 2007 at 8:28 p.m.

Looks like Burlington will have to wait a little while longer to land a local steakhouse. Jim Reiman, co-owner of Three Tomatoes restaurants and Nicco's Cucina in Williston, explains that his company has abandoned its plans to take over the Church Street locale that once housed Miguel's Stowe Away.

They were "unable to negotiate a satisfactory lease" with the building's owners, Reiman explained. As of last week, he determined that the two parties "were at an impasse and could not move forward."

Has Reiman given up on bringing the beef to B-town? "We like the concept, and if we were able to find the right place, we would do it," he explains. But there aren't many real estate options in town.


Maybe the building owners should give Sam Palmisano a call. Chef Palmisano is looking for a place to re-open Five Spice Café now that Lower Church Street Enterprises, LLC, has terminated the lease on the hot-spot's original location. That spot got a bit too hot when a fire tore through it on January 27. But Palmisano, who had hoped to resurrect the business in the original location, is determined to re-open nonetheless.

A breakfast joint is up for grabs, too. Libby's Blue Line Diner in Colchester has been on the market for months - a potential deal fell through in January. What's the deal at the diner? Says co-owner Karen Griffin, "My mom, who is also my partner, is retired. I would like to move on to another venue." In the meantime, she encourages customers to keep flocking to Libby's for classic comfort food such as Reuben sandwiches and strawberry-rhubarb pie.


The International Association of Culinary Professionals awards have been announced, and only one Vermont entry came away with a prize. Rachel Moeller Gorman took home honors in the "Magazine" category for "Miracle Up North: How the people of Finland took a healthy message to heart," published in EatingWell Magazine.

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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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