 James Beard Best Chef North-East Finalist2011 & 2012 Finalist |  Featured in Harvest to HeatCooking with America's Best Chefs, Farmers, and Artisans |
 Burlington Free PressTime lapse video of the Hen of the Wood kitchen watch the video at the Burlington Free Press | Burlington Free PressLobster chowder, an adopted New England Christmas tradition: by Hen of the Wood's Eric Warnstedt read the full story at the Burlington Free Press |
 Food & Wine Magazine 10 Best New ChefsFood & Wine Magazine Names Hen of the Wood's, Eric Warnstedt, one of the Best New Chefs in America. Food & Wine Magazine Best New Chef 2008 |  Seven DaysGreat write up of Hen of the Wood by our friend Suzanne Podhaizer. read the Spotlight at Seven Days |
 New York TimesIt's difficult to think of a restaurant here in the city that can generate such feelings of satisfaction, fulfillment, culinary pleasure and near-joy as Hen of the Wood. But as I've implied, I'm sort of in love with the joint. read the full story at NYtimes.com |  Boston MagazineThe food overseen by Chef Eric Warnstedt - who was named one of the 10 Best Chefs this year by Food & Wine magazine - that truly takes your breath away: simple, honest, expertly conceived. read the full story at BostonMagazine.com |
New York Times Bitten BlogJuly 2008There are only three or four tables outside, but these are among the most alluring tables I've ever seen ... the food was all - or almost all - sourced locally, and the radishes, pork cheeks (fabulous), hanger steak and potatoes were all delicious, as were the gnocchi. read the story at NYtimes.com | Burlington Free PressBy 8:30, all eight burners are alight on Warnstedt's gas stove -- a back burner holds a stock pot of water; up front, salmon is sizzling in a saute pan, three large scallops are cooking in back; a pan of sauce, warming, is soon to hold goat's milk dumplings... read the full story at the Burlington Free Press |
Food & Wine Magazine 10 Best New Chefs 2008Executive Chef Eric Warnstedt takes great advantage of Vermont's farmers and cheesemakers for his terrific New American dishes... read the story at FoodandWine.com |  Restaurant InsiderWhen foodies are in town and staying at local resorts and B&B's they are sent here to see what Vermont food is all about read the story at NYRestaruantInsider.com |
 Yankee MagazineFresh regional ingredients are the hallmarks of this handsomely rustic restaurant, housed in an old gristmill. Try wild mushroom and rabbit risotto or smoked duck with cranberries. Meats are organic and raised locally. read the mini-story at YankeeMagazine.com |  Gourmet MagazineThat a small restaurant on a rural side road would dedicate a separate menu to cheeses tells you all you need to know about the aesthetic here. Among the dozen or so choices: a buttery, sweet, soft ripened offering made from raw Jersey's milk; a rich, crumbly blue from raw Ayrshire milk; a smooth, earthy Brebis from raw sheep's milk. Chefs Eric Warnstedt and Craig Tresser seek out premium ingredients, both foraged and farmed, then prepare them in ways that coax out maximum flavor. The brookside setting and the hand-hewn beams and fieldstone walls of this former grist mill seem to have been designed specifically to complement the food. |
Food & Wine MagazineThe tiny dumplings were flawless: pillowy, nutty and clearly made fresh that day. However, its duck is what I still think about. Chef-owners Eric Warnstedt and Craig Tresser share the cooking, so it's unclear which of them brined, lightly smoked, then pan-seared the duck to give the moist meat wonderfully subtle juniper, allspice and pepper flavors and an extraordinary crispy-caramel skin. But I warmly thank whoever was responsible. read the full story at FoodAndWine.com |  USA TodayMuch like Northern California and the Pacific Northwest, Vermont has developed a thriving community of artisanal food producers and boutique farmers who supply many of the region's small-scale independent restaurants. Hen of the Wood, housed in an 1840s grist mill that sits along a beautiful stream in Waterbury, is the best of these. |
Food & Wine MagazineIn 2005, chefs Eric Warnstedt and Craig Tresser opened Hen of the Wood in Waterbury, 25 minutes from downtown. The two alums of Burlington classic Smokejacks do wonderful things with local produce. I loved the zingy salad of Vermont-grown beets from Pete's Greens and the lamb shank from nearby Winding Brook Farm, served with a spiky, slightly sweet relish of parsley and Meyer lemon. read the full story at FoodAndWine.com |
celebrating vermont's farms
T: 802.244.7300
T: 802.244.7300
92 Stowe Street
Waterbury, VT
Waterbury, VT
Serving Dinner Tue - Sat. We open at 5:00pm.
Call for reservations (no reservations by email please.)
Call for reservations (no reservations by email please.)