Serving Dinner
Tuesday - Saturday
We open at 5:00pm
Location
92 Stowe Street
Waterbury, Vermont
802.244.7300
OTHER REVIEWS Jim Flynn's Best Weekends
Seven Days (local publication)
Trip Advisor
Times Argus Newspaper
USA Today/ABC News
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New York Times December, 2008 It'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 review at NYtimes.com |
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Boston Magazine October, 2008 The 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 review at BostonMagazine.com |
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New York Times Bitten Blog July 2008 There 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 review at NYtimes.com |
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Food & Wine Magazine 10 Best New Chefs 2008 June 2008 Executive Chef Eric Warnstedt takes great advantage of Vermont's farmers and cheesemakers for his terrific New American dishes... read the review at FoodandWine.com |
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Restaurant Insider February, 2008 When 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 restaurant preview at NYRestaruantInsider.com |
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Yankee Magazine Online Directory 2008 Fresh 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-review at YankeeMagazine.com |
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Gourmet Magazine October, 2007 That 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. |
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Food & Wine Magazine December, 2007 The 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 review at FoodAndWine.com |
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USA Today December, 2007 Much 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. read reviews at USAToday.com |
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Food & Wine Magazine June, 2007 In 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 review at FoodAndWine.com |