Hatchet Tap and Table Opens in Richmond | Food News | Seven Days | Vermont's Independent Voice

Seven Days needs your financial support!

Hatchet Tap and Table Opens in Richmond 

Published July 14, 2015 at 11:59 a.m. | Updated July 24, 2015 at 9:32 a.m.

click to enlarge Draft lines at Hatchet Tap & Table - SHEM ROOSE
  • Shem Roose
  • Draft lines at Hatchet Tap & Table

Last December, Seven Days spoke with Gabriel Firman as he set out to build a casual dining experience in Richmond. Firman, armed with a dozen years of restaurant experience in Chicago, and Portland, Ore., hoped to open Hatchet Tap and Table back in March. But he soon realized the former Bridge Street Café space at 30 Bridge Street needed a complete makeover. "Once we started to peel back the walls of a 100-year-old building, it was sort of an unknown," Firman says.

click to enlarge Burger - SHEM ROOSE
  • Shem Roose
  • Burger

Seven months of construction later, the new pub welcomed the Richmond community on Monday, July 13. Firman had already debuted a creemee window on the Fourth — a holdover from the former café, with maple ice cream from Kingdom Creamery of Vermont and candied bacon sprinkles alongside the standard fixings.

The pub's dinner menu reveals Firman's commitment to local ingredients; he sources his meats and vegetables from nearby farms. In the kitchen, executive chef Jeremy Silansky (formerly of Mule Bar in Winooski) and sous chef Jared Morin turn out everything from fish sandwiches and lobster rolls (with seafood from Wood Mountain Fish) to burgers and dogs. As for the buns for those burgers and dogs, Firman takes local sourcing to the next level and gets his brioches from Sweet Simone's next door. The menu also offers a handful of entrées, including a housemade potato-and-cheese pierogi sided with local snap peas.

Behind the bar, most of Hatchet's 24 taps pour hard-to-find craft beers. Local brews from Hill Farmstead Brewery flow alongside suds from regional breweries such as Jack's Abby Brewing in Framingham, Mass.; Oxbow Brewing in Newcastle, Maine; and Evil Twin Brewing in Brooklyn, N.Y. "We're looking [to feature] beers that are not available in bottles and cans," says Firman, adding that the bar will also pour collaboration beers. A few spigots are dedicated to wine — two reds and two whites — and hard cider.

Though Hatchet's renovations were serious business, the new restaurant has plenty of quirks. Firman and his team hand-built a long, community-style dining table, which comfortably seats 20, and a full-length, timber-framed shuffleboard table, where bar patrons can compete head to head.

The owner says he also hopes to get bingo nights up and running soon. "Our main focus here is community," Firman says. "[Richmond] is such a tightly knit place and we really needed a place to foster that." The pub serves its owner's needs, too: "I'm sick of driving to Waterbury or Burlington to eat," says Firman, who lives in town. "I don't want to ever leave here."

For the first week, Hatchet will be open from 5 to 10 p.m., with the bar open later on weekends.

Correction 7/16/15: An earlier version of this article misspelled the sous chef's last name — it is Morin, not Moran — and the restaurant is not, in fact, currently offering brunch service.

The original print version of this article was headlined "Swinging Into Action"

Related Locations

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

More By This Author

About The Author

Stacey Brandt

Stacey Brandt

Stacey Brandt was an assistant food writer for Seven Days in 2015.


Comments are closed.

Since 2014, Seven Days has allowed readers to comment on all stories posted on our website. While we’ve appreciated the suggestions and insights, the time has come to shut them down — at least temporarily.

While we champion free speech, facts are a matter of life and death during the coronavirus pandemic, and right now Seven Days is prioritizing the production of responsible journalism over moderating online debates between readers.

To criticize, correct or praise our reporting, please send us a letter to the editor. Or send us a tip. We’ll check it out and report the results.

Online comments may return when we have better tech tools for managing them. Thanks for reading.

Latest in Food News

Keep up with us Seven Days a week!

Sign up for our fun and informative

All content © 2022 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401

Advertising Policy  |  Privacy Policy  |  Contact Us  |  About Us  |  Help
Website powered by Foundation