Phoenix Rising | Food News | Seven Days | Vermont's Independent Voice

Seven Days needs your financial support!

Phoenix Rising 

Side Dishes: Mexican resto opens in Warren

Published February 10, 2009 at 7:13 p.m.

For a while, it looked as though Miguel’s Stowe Away was going to “go away” completely. In 2006, the Church Street restaurant shut down. The following year, after 30 years on Stowe’s Mountain Road, Miguel’s Stowe Away Lodge closed its doors due to issues with the building’s landlord. But right before Christmas, Michael and Adrienne Henzel resurrected the Mexican eatery in Warren’s Sugarbush Village. Miguel’s Stowe Away Mexican Restaurant & Cantina is located in the spot formerly occupied by the Phoenix Bar & Grill.

“Miguel’s is rising from the ashes of the Phoenix,” Michael, a.k.a. “Miguel,” enthuses. Says Adrienne: “We looked at so many different places, and this place worked out so beautifully.”

Old fans will find all their favorites emerging from the kitchen, and will be pleased to learn that Miguel himself is doing much of the cooking. With only one restaurant to run and minimal involvement in the business that manufactures his namesake chips and salsa, he’s got plenty of time to whip up the eatery’s Mexican and Tex-Mex fare.

“People seem to really be enjoying the carnitas,” he says. Other popular dishes include the chipotle shrimp, chicken mole and fajitas. Empanadas are coming soon. And, of course, the drinks still aim to please, with homemade margarita mix and an assortment of fine tequilas.

Adrienne remarks that weekly specials such as “Taco Tuesdays” and “Reggae Wednesdays” are bringing in the locals, who’ve offered the eatery hearty support. “Every night there’s something for everyone, not just the people from Boston who come up to ski,” she says. To increase the community quotient, the Henzels plan to host benefit dinners for local causes and regular “music nights.”

The couple’s next steps include reopening the Stowe location. The old landlord sold the building to a friend of the Henzels, who will spend the next year renovating it. “In the end, it turned out not to be such a horror story,” Adrienne says with relief.

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

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.


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