Guild and Company Steakhouse
Guild and Company Steakhouse Review
Vermont's best steak can be found roasting over hardwood coals in the open kitchens of Guild and Company. All the meat is sourced from local farms, dry-aged a minimum of 21 days, and cooked to absolute perfection. The space itself is also a treat, with antique chicken feeders serving as light fixtures and a soapstone-topped bar in the center. Lighter fare is available, but make sure at least one person in your party orders the rib eye.