Hinesburgh Public House Opens | Food News | Seven Days | Vermont's Independent Voice
Pin It
Favorite

Hinesburgh Public House Opens 

Side Dishes

click to enlarge Hinesburg Public House
  • Hinesburg Public House

In the foyer of Hinesburgh Public House is a black potbellied stove to warm diners waiting for tables — and plenty of people needed it during the eatery’s first full weekend open.

“We’ve been busy,” says owner Will Patten, sounding almost surprised. Apparently, Hinesburg was hungry for a new restaurant.

The soft opening of the 120-seat Hinesburgh Public House began last week, but managing partner Thom Dodge says the kitchen turned out 600 meals over the weekend; management is already hiring more staff.

The restaurant is funded in part by community shares of $500 each, which shareholders can spend as gift cards during its first year. (Shares are still for sale on the Hinesburgh Public House Facebook page.)

That support fueled the elegant renovation, which transformed the former Saputo cheese plant into a sage-green restaurant with a corrugated-steel façade, a warm wood interior, floor-to-ceiling windows, a private banquet room, a cozy bar and an outdoor deck overlooking Hinesburg village.

The menu, executed by chef Shawn Beede — former executive chef at Williston’s Monty’s Old Brick Tavern — is full of locally sourced comfort foods. They include cornmeal-encrusted perch fingers with marinated cabbage and housemade tartar sauce; a “daily braise” of beef from neighboring Grass Roots Farm; beet carpaccio topped with local goat cheese; and mac and cheese with local cheddar, bacon and (nonlocal) pickled jalapeños.

The full bar serves up a wealth of local libations, including brews from Shelburne’s Fiddlehead Brewing and Middlebury’s Drop-In Brewing Company; Unified Press Cider from Essex Junction’s Citizen Cider; and wines from Lincoln Peak Vineyard and Shelburne Vineyard.

Based on initial feedback, Dodge says management will scale back the menu to “20 or so core items, and then we’ll do specials every day. That way we can use local ingredients more effectively.” An on-site market will sell wares from local farmers and producers, too.

Hinesburg Public House (10516 Route 116, Suite 6A, Hinesburg, 482-5500) is open seven days a week for dinner, as well as for lunch on Saturday and Sunday.

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

Pin It
Favorite

About The Author

Corin Hirsch

Corin Hirsch

Bio:
Food writer Corin Hirsch joined the Seven Days staff in 2011. She is the author of Forgotten Drinks of Colonial New England, published by History Press in 2014.

Comments

Subscribe to this thread:

Add a comment

Seven Days moderates comments in order to ensure a civil environment. Please treat the comments section as you would a town meeting, dinner party or classroom discussion. In other words, keep commenting classy! Read our guidelines...

Note: Comments are limited to 300 words.

foodie poll

What are you excited to eat or drink this summer?

  • Snack bar food!
  • Hello, creemee season.
  • Grilled anything — burgers, dogs, garden veggies ...
  • I can't wait to get my hands on a cold, fresh cocktail.
  • 'Tis time for summer beers!

View Results

Latest in Food News

Recent Comments

Social Club

Like Seven Days contests and events? Join the club!

See an example of this newsletter...

Keep up with us Seven Days a week!

Sign up for our fun and informative
newsletters:

All content © 2017 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401
Website powered by Foundation