Fodor's Expert Review Roots

Since opening in 2011, chef-owner Donald Billings has created a locavore restaurant driven by ingredients made within miles of the dining room. Humanely raised livestock and Vermont-grown produce is the inspiration behind menu favorites like laden cheese boards, braised pork belly, and homemade Parker House rolls served warm with Vermont butter. Save room for dessert, including the daily-changing crème brûlée.