Ask Vermont's great chefs where they go for a tremendous meal and Hen of the Wood inevitably tops the list. The setting is riveting: a converted 1835 grist mill beside a waterfall. Inside the underground level of the mill, a sunken pit formerly housing the grindstone is now filled with tables, thick wood beams, and uneven stone walls dotted with tiny candles that make the ambience decidedly romantic. Sophisticated dishes showcase the abundance of local produce, meat, and
cheese. A typical plate on the daily changing menu may feature goat's milk dumplings, a local farm pork loin, grass-fed rib eye, and a wild Alaskan halibut. This is very nearly the perfect Vermont dining experience. In the warmer months, beg for a coveted patio table overlooking a dramatic series of falls. A second branch of the restaurant is in Burlington.