7 Nights Guide to Vermont Restaurants and Bars

at what point does bbq become too toney?: Reviewed by debunker on August 24, 2011; I thought the ribs were pretty good, but they were FAR from ideal. They tended too much towards getting hammy from being too "sous vide"... I mean slow cooking is great, but too slow messes with the taste and texture. The only reason I can see why this bbq would win awards is that it is very different, but gimme a straight-ahead KC or Memphis rack, done correctly, anyday. Thought the sides were overpriced and nothing special... and the ambiance was a bit self-conscious.; read more about this restaurant

not good...: Reviewed by debunker on August 17, 2011; great looking place, lovely hosts, high end attitude, expensive wine... too bad the food was all overwrought, overcooked, oversauced, and pretty much worthless. I had their specialty... braised short ribs. Tomato sauce?, little flavor, and the stuff was basically stringy pot roast. Mussel app was just passable. They don't know how to cook & present rice and the pasta was overcooked. Service was fast, but probably only because all the food was prepared in advance. All in all, I felt ripped off and could have had a better meal almost anywhere. Others seemed to be enjoying something... but we lost interest in the place.; read more about this restaurant

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