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Side Dishes: Miguel's is looking to try again in B-town

Published September 23, 2009 at 5:06 a.m.

If you didn’t get to try Miguel’s Stowe Away during its sojourn in Burlington circa 2006, you’ll soon get another chance. Owners Michael and Adrienne Henzel will open a new incarnation of their eatery in the Battery and Main building that has housed Quatre Bistro, Quatorze and Greenstreet’s. “Someone thinks we deserve a chance again,” Adrienne says. “A setback is a setup for a comeback.”

When will the comeback happen? Michael isn’t exactly sure, but says it will be “soon”: “There’s a sign in the window. I’ve cleaned the kitchen and gotten a health license.”

Although “a lot of the old favorites and a lot of [south of the border] specials” will be on the menu, Henzel says the spot “won’t be all Mexican.” He plans to serve sandwiches, salads and soups, too. “I want to be on the edge and do some new things and some exciting things,” he says.

One thing for sure, notes Henzel: Local ingredients will play a major role, and fruits de mer will abound. At the couple’s current location at Sugarbush Village, the fish tacos — made with panko-crusted haddock, jicama relish and chipotle remoulade — are a big hit.

Although Madera’s Restaurante Mexicano Cantina is located right down the street from his new site, Henzel’s not worrying about the competition. “I think it will be a good neighborhood,” he says.

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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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