The Inn at Weathersfield

The Inn at Weathersfield Review

One of Vermont's best restaurants, hidden 15 miles east of Ludlow, this is a culinary gem inside an 18th-century countryside inn. A chalkboard in the foyer lists the area farms that grow the food you'll eat here on any given night, and it's no gimmick: chef Jason Tostrup (a former sous chef at Thomas Keller's Bouchon in Napa Valley, and a veteran of New York's Vong, Daniel, and Jean Georges) is passionate about local ingredients. Its farm-to-table cuisine is created with a sophistication that many less principled restaurants lack. A daily five-course "Verterra" prix-fixe menu ($57) might feature stuffed local quail in a cider-soy glaze or local "humanely raised" veal served two ways. Service is excellent, and the wine list is large and reasonably priced. If it's summer, enjoy your meal on the patio.