New Vermont Restaurants April-June 2022

It’s getting harder and harder to decide where to eat in Vermont.

It’s not because there aren’t enough places to eat; it’s because there are so many. And intriguing restaurants continue to join Vermont’s already tasty food scene, making the list of places to go almost impossibly long.

That’s a good problem, right? Vermont’s food deserts are hard to find and not particularly Saharan in scope.

The Burlington Free Press regularly features new restaurants on the Vermont culinary scene. We’ve been showcasing these new additions to the state’s culinary scene for the past three months. These synopses of these features are here to remind you, or maybe let you know for the first time, of some of the new tastes coming to a community near you.

Kestrel Roasters

Co-owners Charlotte and Johnny Stevenson opened Kestrel Coffee Roasters’ third location on March 23. The new space is at 77 Pine St. in Burlington, in the building near the west end of Bank Street that houses the People’s United Bank.

Kestrel serves coffee, naturally, from filter coffee to cappuccino, macchiato, espresso and lattes. The space for up to 15 customers inside also offers tea, chai and soft drinks as well as sandwiches and baked goods including scones, muffins, cookies and brownies.

“We’re committed to making specialty coffee a little more accessible,” Charlotte said.

Read more: Kestrel Coffee Roasters lands in a growing part of downtown Burlington

Grace Grundhauser of Burlington enjoys a box of seasoned tofu April 8, 2022 at Sarom's Cafe in Winooski.

Sarom Cafe

Open since March 25, Sarom’s Café specializes in Vietnamese cuisine. This specialty, however, does not include pho, the bubbly noodle soup that many Americans might think of when considering Vietnamese cuisine.

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Sarom’s Café emphasizes banh mi sandwiches, with varieties such as an egg sandwich which, according to manager and co-owner Mariana LyThach, is one of Winooski’s most popular dishes. A selection of box lunch specials include a box of banh mi with two spring rolls, as well as seasoned tofu, grilled chicken or grilled beef with spring rolls and a choice of jasmine rice or vermicelli. rice.

“We wanted to have a space to slow everyone down,” LyThach said. “Just enjoy the days we have.”

Read more:Vietnamese restaurant Sarom’s Cafe will “bring some light” to Winooski

Victor Marques, co-owner of Made in Brazil, cuts picanha (a typical Brazilian cut of steak) at the Barre restaurant on April 22, 2022.

Made in Brazil

Victor Marques and his girlfriend, Isa Bortoletto, opened Made in Brazil on North Main Street in Barre in September. They quickly revamped their restaurant, doing away with table service and a compact menu, and held a grand opening on April 16 for a rebranded Made in Brazil that now features expansive buffet tables and a steakhouse.

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If the steakhouse is the centerpiece of the restaurant, the picanha is the centerpiece of the steakhouse. Marques said the typical Brazilian steak cut is part of a top sirloin cut; the sirloin is made up of three muscles, he said, and the picanha is taken from a small section of one of those muscles. The meat is thinly sliced ​​and served rare, according to Marques.

“It’s a matter of customer service,” he said.

Read more:Brazilian restaurant Made in Brazil offers barbecue in downtown Barre

The "lunch car" Parkway Diner style in South Burlington, shown April 28, 2022.

Promenade Restaurant

Breakfast and lunch crowds have been coming to the Parkway Diner on Williston Road since 1950, except for the last two years. Former owner Corey Gottfried closed the restaurant because all restaurants temporarily closed in Vermont when the pandemic arrived in mid-March 2020. Unlike most other restaurants, however, the Parkway Diner only reopened last month, on April 18, when new manager Brian Lewis resumed welcoming customers to the restaurant in South Burlington.

The decor of the Parkway Diner is immediately familiar to anyone who has set foot there over two years ago. The wagon-style design remains, and the red vinyl-upholstered stools and booths and worn Formica counter are as comfortable as the comfort food on the menu.

Other than recoloring the wood on the cabins and reupholstering the seats, Lewis did very little to change the look of the classic dining car.

“You don’t want to change it,” he said. “That’s what makes it feel like it.”

Read more:Parkway Diner reopens in South Burlington after two-year hiatus

A spinach salad, liver mousse, smoked short rib sandwich and lager on display on May 5, 2022 at the Kraemer & Kin Tavern in Alburg Golf Links.

Restaurant Kraemer & Kin

Family-owned brewery Kraemer & Kin sold its first beer from its small space in a North Hero art gallery on Valentine’s Day 2020. Siblings Levi and Heather Kraemer and Levi’s wife, Christie Kraemer, dreamed of opening a restaurant and community gathering site, so on April 15, they moved into the space previously occupied by the Links on the Lake restaurant at the Alburg Golf Links in northern Grand Isle County.

As the menu evolves, said chef Travis Limoge, almost all of its content will come from in and around Grand Isle County.

“I know it’s entirely possible to run a machine of this size using only locally sourced food,” he said.

Read more:Champlain Islands Brasserie Adds Food to Alburgh Golf Course Menu

The Minifactory cafe in Bristol, shown May 9, 2022.

Mini Factory Cafe

The cafe, bakery, grocery store and production facility known as Minifactory opened on March 26 on Main Street in Bristol.

The cafe menu on a recent visit included several coffee and tea selections. Food options included sweet and savory yogurt dishes; a Belgian waffle with maple syrup, raspberry whip and buttered walnuts; and a breakfast sandwich of ham, eggs, pickled vegetables, chili cheese, and peach Bulgarian tomato and pepper jam. (Café owner V Smiley called the thick but not heavy cookie sandwich a “jaw expander” that might require a knife and fork to eat.)

The sunny space that seats less than 40 customers makes room for shelves full of Vermont-made specialty items such as spices, vinegar, flour and chocolate. The selection includes Smiley’s own preserves, which she sweetens with honey and produces on Tuesdays at the Minifactory.

Read more:Opening of a Minifactory cafe in Bristol, featuring Vermont preserves

Billy Post and Ayse Bayar of Burlington enjoy a meal on May 20, 2022 at Maudite Poutine.  Post makes a hand-forged hot sauce that can be used at the Burlington Restaurant.

Cursed Poutine/Little community kitchen

Since April 29, the main tenant of the Burlington space which housed the Drifter’s restaurant is Maudite Poutine. The company run by a trio of siblings – Leah, Joe and Michael Collier – specializes in the Quebec dish which is built around fries, gravy and cheese curds.

Maudite Poutine’s menu includes the classic, which adds chives to the fries/curd/gravy base; Poutine Buffalo, a conglomeration of Buffalo chicken, diced tomatoes, diced onions, dill ranch dressing and parsley; and the “Philadelphia Collins”, which combines minced steak, peppers, onions, marinated mushrooms and cheese.

Restaurant overview:New restaurants, breweries, cafes that have opened in Vermont

Maudite Poutine isn’t the only company making food in space. The address is also home to Tiny Community Kitchen, which Maudite Poutine and the Burlington Community and Economic Development Office designed to provide space for other small food producers in the Old North End to prepare and sell their dishes.

“We’re really trying to block some things out here,” Leah Collier said. “It’s a real puzzle to integrate everyone at the right time.”

Read more:Maudite Poutine opens a Burlington restaurant at the Tiny Community Kitchen

Bramble's dining room in Essex, shown on May 27, 2022.


Husband and wife team Shawn Hyer and chef Colleen Hunt opened Bramble on April 11th. The wood-and-window-filled restaurant is the Essex Experience’s newest restaurant, which owner Peter Edelmann has gradually converted from factory outlets to a hub for arts, entertainment, food and drink.

Bramble operates under what Hyer calls a “micro-seasonal” philosophy based on the latest produce from local farmers. As a result, the online menu warns that all menus “will be subject to change very often…due to supply, season and whim”.

“Most things are embraced by wood fire and smoke,” according to Hyer.

Read more:Essex Bramble Restaurant features local farms and a “micro-seasonal” menu

Mojo Hancy-Davis, right, chef and co-owner of May Day, works with Abby Steinhauer in the Burlington restaurant kitchen on June 24, 2022.


Matthew Peterson and Mojo Hancy-Davis opened their restaurant, May Day, in its titular month; its first day of activity was May 27. May Day occupies the space in Burlington that most recently housed the neighborhood restaurant Butch + Babe’s.

According to Hancy-Davis, the “fundamental approach” of May Day is to use ingredients from local farms to create homemade foods.

“We’re a neighborhood restaurant using seasonal ingredients, and we source locally first,” said Hancy-Davis, chef at May Day. “We can’t do what we do without very high quality ingredients.”

Read more:Opening of May Day Restaurant in Burlington’s Old North End

Contact Brent Hallenbeck at [email protected] Follow Brent on Twitter at

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