Foggy Goggle Osteria Brings Italian Fare to East Burke | Food News | Seven Days | Vermont's Independent Voice

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Foggy Goggle Osteria Brings Italian Fare to East Burke 

Published September 9, 2015 at 10:00 a.m. | Updated November 15, 2016 at 12:51 p.m.

click to enlarge Foggy Goggle Osteria - COURTESY OF FOGGY GOGGLE OSTERIA
  • Courtesy of Foggy Goggle Osteria
  • Foggy Goggle Osteria

There's plenty to do in Burke: Despite struggling through bankruptcies and ownership changes in recent years, Q Burke Mountain Resort draws thousands of visitors each winter. In the summer, Kingdom Trails is one of Vermont's premier mountain biking destinations. And even as controversy continues to swirl around the half-built mountainside Q Burke hotel-resort complex, the development received a provisional green light earlier this summer.

Yet the town is sorely lacking in dining options: Hungry skiers and riders can eat in the ski lodge on the mountain, or at the Burke Publick House. No tables at the pub? You'll have to huff it to Lyndonville.

When Dan Gates and Sara Miles sold Trout River Brewing in Lyndonville last year, Gates wanted to cook full time, envisioning a casual Italian tavern in Burke. "We have two restaurants in town," says Miles, "and that includes West Burke, Burke Hollow and East Burke. More people will come if there are more amenities in the area — with so much traffic through here, people want more options."

Make that three, as of last weekend, when the couple — along with business partner and co-chef Ken Chrzanowski — soft-opened Foggy Goggle Osteria at 66 Belden Hill Road, just off East Burke's main drag.

This Thursday, September 10, the trio will launch the full five-page menu, which offers Italian-inflected eats ranging from bruschetta to beef carpaccio to salads to local beef tenderloin served over housemade gnocchi. Pastas include several red-sauce options, shrimp scampi and chicken marsala; Gates will reprise a handful of best-selling pizzas from the Trout River days. Pub-style dishes — burgers, pulled-pork sandwiches made with house-smoked pork, and fish and chips — round out the menu.

Bartenders will pour straightforward cocktails, wines and nine beers on draft, with local sips from Hill Farmstead Brewery, Rock Art Brewery and Trout River, once its new owners get Dan's old recipes back in production.

The restaurant is open daily for dinner and serves lunch on Saturday and Sunday.

The original print version of this article was headlined "Gone Fishin'"

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About The Author

Hannah Palmer Egan

Hannah Palmer Egan

Hannah Palmer Egan is a food and drink writer at Seven Days.


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