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- All Haute
- There's no shortage of pizza places serving skiers on Route 4 between Woodstock and Rutland. But only one eating establishment on the road to Killington was designated by Food & Wine magazine as one of the top 25 restaurants in the country. Well-heeled diners motor up the mountain to get a taste of Hemingway's, where Chef Ted Fondulas has manned the kitchen for 25 years; his wife, Linda, manages the front of the house and fine-tunes its rustic-elegant charm. You can dine in a small room with a fireplace, in the wine cellar or in a grand dining area.
- Edible options abound as well. The tasting menu provides smaller portions of dishes from the à la carte side, with wine pairings available.
- One can't-miss appetizer is the triumphant tourchon of duck liver, which arrives with buttery brioche and quince. The delicate bitterness of the quince is a perfect foil for the gamy, fatty liver. The super-creamy garlic soup, which was once featured in Bon Appétit, is just as rich.
- The entrée selection includes a sublime Vermont pheasant with local mushrooms and delicate handmade gnocchi. Too adventurous? Try the tenderloin of beef with fingerling potatoes and baby vegetables.
- The creative cheese course features three miniature grilled Vermont-cheese sandwiches, each with a topping that complements the flavors. Other after-dinner options include a decadent "chocolate present" with winter cherries and warm hazelnut cookies, which goes perfectly with a glass of port.
- Libation lovers will find plenty of possibilities, too. The wine list is deep and far-ranging, with over 175 options. Want a $700 bottle of Chateau d'Yquem? No problem! Even teetotalers get spoiled — the restaurant thoughtfully offers an alcohol-free beverage pairing for non-drinkers.
- — SUZANNE PODHAIZER
- Hemingway's
4988 US Route 4, Killington 422-3886 
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photo: matthew thorsen
