Inn at Sawmill Farm
Inn at Sawmill Farm Review
No other restaurant in Vermont aims as high with its haute Continental food, wine, and service as the restaurant at Sawmill. Order a beer and the bottle is served chilled in a small ice bucket, as if it were champagne. This reverent service and deference to potables come from the top: chef-owner Brill Williams passionately cares for his 17,000-bottle cellar, the biggest restaurant collection in the state. Try the potato-crusted fish of the day served in beurre blanc or grilled loin of venison. Gourmands of Mount Snow, this is your place.
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