Since 1982, the Planet has carved out a hip space for food, local art and bar banter. New chef-owner Neil Solis took the reins in early 2020, promising to continue the restaurant's rich history.
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Inside a former bowling alley, hopheads gather for the veteran-owned brewery's ales, stouts and aromatic IPAs. Soak it all up with a burger and pretzel sticks from the on-site Grazers restaurant. Sunday brunch.
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Three miles south of Mount Snow, this restaurant dishes pub fare and polished entrées such as roast duck with plum-tea sauce. Lunch and raw bar Friday through Sunday.
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Chef-owner Matt Birong melds international flavors with local ingredients in his "creative-casual" food. Look for eggs Benedict specials on Sunday and bean-to-bar chocolate with organic cacao sourced directly from the Dominican Republic.
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Build a custom burger or sample some Caribbean-fusion fare. The jerk-chicken-and-fried-plaintain wrap pairs well with suds from nearby 14th Star Brewing Co. Trivia on Thursday.
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Families and friends gather to dine on farm-to-table cuisine such as ricotta-crusted chicken breast and veal rib eye. Uninterrupted mountain views accent every meal in the Tram Haus lodge.
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Flatbreads topped with local, organic ingredients bake before your eyes in a wood-fired oven. Zero Gravity Craft Brewery house ales are on draft. Weekend brunch.
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Head to the historic Marble Works district to feast on wood-fired flatbreads made with local, organic ingredients. Pair yours with a tiki drink, microbrew or natural wine.
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There's usually a line to dine at the original American Flatbread, but these wood-fired pizzas are worth the wait. The idyllic setting underscores the kitchen's emphasis on homegrown and organic ingredients.
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Chef-owner Ian Huizenga grew up on a Monkton farm and sources super-local ingredients for the team to craft into creative comfort food to pair with sister biz Hired Hand Brewing Co. beers.
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Game lovers find everything from sour beers to sake to Street Fighter II at Burlington's downtown arcade. Choose from 24 brews on tap or try the Archive, a gin cocktail with fernet, vermouth, lime juice and simple syrup.
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Stroll the quaint inn's gardens, then sup on contemporary farm-to-table fare. The cozy tavern pours local suds and small-batch wines. Sunday brunch.
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Locals have voted the sushi here the best in Vermont for seven years straight, but the noodle soups and Korean rice bowls also boast a loyal following.
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Au jus, the French term for meat juices, is in abundance in comfort food offerings such as brisket, pulled pork and the Steak Bomb sandwich — not so much in the portobello burger or penne Alfredo.
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Laptops and tablets are off-limits at this community-focused café — all the better to strike up a conversation over a fresh chocolate croissant, beet salad or the Vermonter sandwich.
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Inside a historic general store, diners stock up on local products and sit down at the 1950s ice cream counter for made-to-order breakfasts and deli-style lunches.
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Locals and hikers, bikers and skiers from nearby Jay Peak turn up at the former one-room schoolhouse for pub fare and Friday night fish fries.
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Close to the slopes, chefs sling wood-fired pizzas, roasted meats and burgers to accompany thoughtful cocktails and 25 beers on tap. Weekend lunch.
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In this pint-size sushi shop and Japanese deli, a skilled chef fills bento boxes with fresh, high-quality maki and nigiri made to order.
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Sweet and savory croissants, cookies, and fluffy coconut cakes are made from scratch daily, and the coffee is among the best in town. Don't miss the homemade ice cream in summer.
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This family-run restaurant is small, but the flavors of its smoke-kissed 'cue are big. The brisket is smoked for 16 hours, and the ribs are served with pickled veggies and mac and cheese.
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Starters are $10 across the board, and the $25 entrées range from mushroom "meatloaf" to Thai broiled haddock. Enjoy patio dining in summer.
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Near the shores of Keeler Bay, executive chef Phoebe Bright devises award-winning plates such as coffee-crusted pork tenderloin and crab ravioli.
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Hand-tossed pizzas meet short rib, burgers, and "serious" mac and cheese. A rotating tap list features brews from Vermont and beyond.
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In 2017, owners Annie Bakst and Robert Hunt moved their bucolic bakery from Calais to Montpelier. Locals still line up for delicious croissants, sweets and breads.
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802-862-9647
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