Sharpening the Knives | Food News | Seven Days | Vermont's Independent Voice

Seven Days needs your financial support!

Sharpening the Knives 

Side Dishes: Guild & Company to open by October 1

Published September 4, 2012 at 5:50 p.m.

A hardwood grill, spit roaster and oyster bar are still being assembled at Guild & Company, the forthcoming Williston Road steakhouse from the group behind the Farmhouse Tap & Grill, El Cortijo and American Flatbread. But co-owner Jed Davis expects it to open by October 1.

The 200-seat South Burlington restaurant will have an expansive bar and lounge, leather booths, custom lighting from Conant Metal and Light, and a 60-seat private dining room with a fireplace. A glimpse at the menu reveals porchetta, dry-rubbed whole chickens, legs of lamb, rabbits and whole fish, all of which will be cooked on the spit roaster.

Steaks — ribeye, sirloin and New York strip, from Laplatte River Angus Farm and Hardwick Beef — will be dry-aged and grilled over hardwood and come with sauces such as béarnaise, chimichurri and lobster butter. For vegetarians, the menu will have tartines, cheese plates and other meat-free dishes, such as roasted delicata squash crêpes with smoked tomato cream. Wood Mountain Fish will provide oysters on the half-shell, house pesce crudo and day-boat scallops that will be served with sherry and creamed leeks.

Davis says the beer offerings “won’t be as ambitious” as those at the Farmhouse, but there will be 10 taps in total. The wine list has been assembled by former Green Room bartender Alex Moran, and bar manager Michael Buonocore is putting the finishing touches on a creative cocktail list.

The flesh-centric restaurant is only the first step in the group’s master plan — the bedrock of which is Guild Fine Meats, a 5000-square-foot meat-processing plant in Winooski where master butcher Frank Pace will oversee the breakdown, aging and curing of local meat for all four restaurants and eventually for retail.

Davis, who internally calls the plant “the commissary,” says that by this winter, Pace and his crew will be butchering entire animals, such as steer and pigs, and aging and curing the meat “for all of the stuff we love to do” — from Italian salami and saucisson sec to braciole.

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

Corin Hirsch

Corin Hirsch

Corin Hirsch was a Seven Days food writer from 2011 through 2016. She is the author of Forgotten Drinks of Colonial New England, published by History Press in 2014.


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