Out to Eat: Sherpa Kitchen | Kids VT | Seven Days | Vermont's Independent Voice

Seven Days needs your financial support!

Out to Eat: Sherpa Kitchen 

Published February 28, 2016 at 10:48 p.m. | Updated April 4, 2022 at 8:03 p.m.

click to enlarge Mila enjoying chow mein - COURTESY OF MEREDITH COEYMAN
  • Courtesy of Meredith Coeyman
  • Mila enjoying chow mein

My kids are fairly easy to please when my family dines out. Still, when I told them we were trying Nepalese food on a recent Friday night, they didn't know what to expect. "Think noodles, curries and rice, similar to Indian food," I said, explaining how the Himalayas span many countries in an arc between India and China, and Nepalese food reflects that diversity.

We pulled into a space across the street from Sherpa Kitchen, its storefront a blur of tiny white lights. I was intrigued but nervous: Was the dimly lit, tranquil restaurant a wise place to bring famished kids on a weekend night? It was minus 8 degrees outside, and I was desperate for warmth, so it was worth the risk for a delicious curry.

Warm air and turmeric-orange walls enveloped us as we entered to face a gently gurgling fountain featuring a Buddha, one hand cupping a lotus flower. Tranquil, indeed. Our host greeted all of us with a smile, putting my nerves at ease as we slid into a bright red booth.

While Sherpa is not particularly equipped for children (no kids' cups, crayons or a kids' menu), we felt welcome. There were other families there, some utilizing the high chairs on offer. The waitstaff was kind and never made us feel like we had invaded a prime date-night spot with our rambunctious offspring.

Next came the fun part: the food. To start we ordered veggie samosas, beet salad and ti momo, or Sherpa bread, which is steamed and sliced into a fun flower shape. Color photographs of the Himalayan region and people, and small stuffed-animal yaks, provided fodder for games of I-spy while the adults sipped Switchbacks on tap. In the short time it took for our apps to come, the restaurant had filled up, yet the atmosphere remained calm.

For entrées, we settled on the egg curry with green peas special and the chicken tikka masala for the adults, and chicken momos, or dumplings, and chicken chow mein for the kids. My 6-year-old son, Leo, gobbled up everything, while my 5-year-old daughter, Mila, nibbled reluctantly until the chow mein arrived. She then devoured the slightly oily noodles flecked with tender chicken and carrot slivers while Leo usurped my egg curry. He especially liked the slightly crisped, halved hard-boiled eggs in a light curry sauce.

Between the steaming food and glowing candlelight, Sherpa Kitchen delivered the warmth, though gusts of frigid air wafted through the room every time the door opened. Despite the chilling blasts, we couldn't pass up the kulfi for desert. "We're having Nepali ice cream!" announced sweet-toothed Mila. We shared the dish of milk-flavored frozen chunks pressed with pistachio crumbles and drizzled in mango puree. It was a bit hard to scoop up, but the creamy-nutty tang made for a flavorful treat, and Mila licked the bowl clean.

As I paid the bill ($64 excluding tax, tip and beer) and my kids began to unravel, the staff remained patient. With full bellies, we wrangled our kids into jackets and ventured out into the cold. My husband, Dave, and I agreed that Sherpa Kitchen belongs on our list of family-friendly restaurants. Next time, though, we'll order it spicy and leave the kids at home.

Fast Facts

Hits: Patient waitstaff and cozy, kid-friendly atmosphere. Tasty food with generous portions that yield plenty of leftovers.

Misses: No vestibule means patrons endure bursts of cold air on busy winter nights. No crayons, so bring your own.

Sherpa Kitchen, 119 College Street, Burlington, 881-0550

This article was originally published in Seven Days' monthly parenting magazine, Kids VT.

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

About The Author

Meredith Coeyman

Meredith Coeyman

Meredith Coeyman was a proofreader and assistant editor at Seven Days.


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.

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