This Vermont Restaurant Sells Out Its Best Dishes Night After Night
Burlington has a secret that locals guard like treasure, and it lives at 55 Cherry Street.
Growing up in New England, I was spoiled by the bounty of fresh produce and artisanal products that our region has to offer.
But it wasn’t until I visited Hen of the Wood Restaurant in Vermont that I truly appreciated the beauty of farm-to-table cuisine.
This restaurant’s dedication to showcasing the best of Vermont’s harvest, from the forest to the table, resonated deeply with me.
As I explored their menu, I was struck by the way each dish told a story of the land, the people, and the passion that goes into creating it.
It’s no surprise that their best dishes sell out every night – and I’m excited to share my journey of discovery and the magic that happens at Hen of the Wood.
Charming Rustic Bistro Ambiance
Hen of the Wood is a celebrated farm-to-table restaurant in Burlington, Vermont, known for its deeply local ethos, seasonal menus, and thoughtful, region-driven cuisine.
Opened in October 2013 as the sister restaurant to the original Waterbury location, Hen of the Wood showcases the best of Vermont’s agricultural bounty, with menus that change daily based on what farmers, ranchers, and artisans bring in from the surrounding Green Mountains and Champlain Valley.
The atmosphere blends rustic charm with refined dining, featuring an open kitchen where guests can watch chefs prepare dishes like tender duck, hanger steak, and other seasonal highlights paired with craft drinks.
Hen of the Wood also offers private dining in its Butcher Room for intimate, chef’s-choice multi-course experiences, and its warm, welcoming vibe makes it a must-visit for food lovers seeking an authentic taste of Vermont’s culinary landscape.
The restaurant has earned national attention over the years, including recognition from major food publications for its commitment to sustainability and ingredient-driven cooking.
Whether seated at the bar or in the dining room, guests can expect a dining experience that feels both polished and deeply connected to Vermont’s land and seasons.
Mushroom Toast
Walking into Hen of the Wood and not ordering the Mushroom Toast feels like visiting Paris and skipping the Eiffel Tower.
This signature starter has become so legendary that servers often warn tables it might sell out before dessert time rolls around.
Imagine thick slices of crusty bread that crunch just right, piled high with a medley of locally foraged mushrooms that taste like the Vermont forest itself.
The earthy flavors mingle with creamy cheese and fresh herbs in a way that makes you close your eyes and savor every bite.
Last spring, I watched a couple at the next table order a second round because they couldn’t bear the thought of leaving without one more taste.
The kitchen sources mushrooms from nearby foragers who know exactly which woods produce the most flavorful varieties each season.
Each element on that toast plays a role, from the golden-brown edges of the bread to the delicate seasoning that brings everything together.
People have been known to call ahead and beg the kitchen to save them a portion.
That kind of devotion doesn’t happen by accident.
Roasted Chicken
Some restaurants overthink chicken, but Hen of the Wood proves that simplicity wins when you start with the right bird.
The roasted chicken here comes from local farms where the birds actually see sunshine and peck at real grass, and you can taste the difference in every tender bite.
Golden skin crackles under your fork, revealing meat so juicy it practically melts on your tongue.
The kitchen roasts each bird to perfection, seasoning it with just enough herbs to complement rather than overpower the natural flavors.
What sets this dish apart is the attention to sourcing and technique that transforms an everyday protein into something extraordinary.
Seasonal vegetables nestle alongside the chicken, each one chosen to highlight what Vermont farms are producing that very week.
The presentation looks effortless, but behind the scenes, the culinary team has perfected every temperature and timing detail.
Regulars know to order this early in the evening because once the kitchen runs through its nightly supply, that’s it until tomorrow.
The disappointment on late diners’ faces tells you everything you need to know about how good this chicken really is.
Pork Chop
Heritage breed pork takes center stage in a dish that makes you rethink everything you thought you knew about pork chops.
Hen of the Wood sources its pork from Vermont farms that raise animals the old-fashioned way, resulting in meat with actual flavor and character.
The chop arrives at your table with a gorgeous sear on the outside and a blush of pink in the middle that signals perfect doneness.
Each bite delivers a balance of savory richness and subtle sweetness that only comes from quality pork treated with respect.
The accompanying sides change with the seasons, but they always showcase whatever vegetables are at their peak that month.
Root vegetables in winter, tender greens in spring, and everything in between gets the same thoughtful treatment as the star protein.
During one memorable dinner last fall, I watched the server apologize to three different tables because the pork chop had sold out by eight o’clock.
The kitchen only prepares as many as they can source from their trusted farms, which means quality always trumps quantity.
That commitment to doing things right is exactly why people keep coming back.
Trout
Fresh trout swims its way from Vermont waters straight to your plate, and the journey shows in every flaky, delicate forkful.
The kitchen treats this fish with the reverence it deserves, using minimal intervention to let the natural sweetness shine through.
Crispy skin shatters like thin glass, giving way to tender flesh that practically falls apart as you cut into it.
A squeeze of lemon and a scattering of herbs provide just enough brightness to complement the mild, buttery flavor of the trout.
What makes this dish special is the restaurant’s commitment to working with local fishermen and sustainable sources that prioritize quality over convenience.
You can taste the difference between fish that spent days in transit versus one that was swimming in cold Vermont waters just hours before service.
The seasonal vegetables that accompany the trout always seem chosen by someone who actually thinks about how flavors work together.
Nothing on the plate feels random or like an afterthought.
Tables that order the trout often fall into a contented silence, too busy enjoying their meal to make conversation.
That’s the highest compliment any dish can receive.
Butternut Squash Ravioli
Autumn in Vermont gets captured in pasta form with these pillowy pockets of butternut squash that practically float off your fork.
The pasta dough gets rolled thin enough to see light through it, creating a delicate wrapper for the sweet, earthy squash filling inside.
Brown butter and sage create a sauce so aromatic you can smell it before the plate even reaches your table.
Each ravioli bursts with creamy squash that tastes like someone concentrated the essence of fall harvest into a single bite.
The kitchen makes these by hand, which explains why they can only produce a limited number each evening.
Once during a chilly October dinner, I overheard the table behind me debate ordering a second round, ultimately deciding their waistlines would thank them for restraint.
Their loss, honestly, because this dish deserves to be savored without regret.
The balance between the sweet filling and the nutty, savory sauce demonstrates the kind of culinary intuition that separates good restaurants from great ones.
Vegetarians and omnivores alike find common ground in their love for this dish.
It sells out nearly every night for good reason.
Beef Tartare
Raw beef gets the royal treatment here, transformed into a sophisticated starter that separates the adventurous eaters from the timid ones.
The meat comes from local farms where cattle graze on Vermont pastures, resulting in beef clean and flavorful enough to serve completely uncooked.
Finely chopped and seasoned with precision, the tartare balances richness with bright, acidic notes that wake up your palate.
Crispy toast points provide the perfect vehicle for scooping up generous portions of the silky meat.
Capers, shallots, and other carefully chosen accompaniments add texture and complexity without overwhelming the star ingredient.
This isn’t a dish for everyone, but those who appreciate it become devoted fans who order it every single visit.
The kitchen’s confidence in serving tartare speaks volumes about their relationships with suppliers and their trust in the quality of ingredients.
You can’t fake freshness with raw meat, which is why only the best restaurants even attempt dishes like this.
Watching someone try it for the first time and seeing their face light up with surprise never gets old.
The limited availability means you need to arrive early or risk missing out entirely.
Duck Breast
Duck breast cooked to rosy perfection makes an appearance on the menu when the kitchen can source birds worthy of the Hen of the Wood name.
The skin crisps up like candy, providing a textural contrast to the tender, rich meat underneath.
Each slice reveals that perfect gradient from golden-brown exterior to blushing pink center that signals a chef who knows exactly what they’re doing.
The accompanying sauce and sides change seasonally, but they always enhance rather than compete with the duck’s natural flavors.
Stone fruits in summer, apples in fall, and hearty root vegetables in winter all make appearances alongside this elegant protein.
The kitchen only prepares duck when they can get their hands on quality birds, which means it’s not always available.
Smart diners call ahead to check if it’s on the menu before making reservations.
The disappointment of arriving to find it sold out has taught many regulars to plan their visits strategically.
One winter evening, I watched a server deliver the last duck breast to a celebrating couple, while another table visibly deflated upon hearing the news.
That’s the price of popularity when a restaurant refuses to compromise on quality.
Seasonal Salad
Calling this a salad feels like calling the Grand Canyon a ditch, because what arrives at your table transcends the typical bowl of greens.
The ingredients read like a love letter to Vermont agriculture, with every component sourced from farms and gardens within a stone’s throw of the restaurant.
Tender lettuces mix with unexpected additions like edible flowers, roasted vegetables, and house-made cheeses that elevate the entire composition.
The dressing gets whisked up fresh, balancing acidity and richness in a way that makes you want to lick the bowl clean.
What makes this salad special is its constant evolution, changing week by week as different ingredients reach their peak.
You might find peppery arugula and strawberries in June, hearty kale and roasted beets in November, each version perfectly suited to its season.
The kitchen’s creativity shines through in unexpected combinations that somehow always work beautifully together.
Even confirmed salad skeptics find themselves won over by the freshness and flavor packed into every forkful.
The limited quantities mean the kitchen can only make as many as their daily harvest allows.
Missing out on this salad means missing a snapshot of Vermont’s agricultural bounty at its finest.
Chocolate Dessert
The chocolate dessert changes its form throughout the year, but its ability to make grown adults swoon remains constant.
Rich, dark chocolate takes center stage in preparations that range from silky mousses to dense cakes, depending on what the pastry chef feels inspired to create.
The intensity of the chocolate gets balanced with complementary flavors that prevent it from becoming too heavy or one-note.
Fresh berries, house-made caramel, or delicate cream provide counterpoints that make each bite interesting from start to finish.
The presentation looks almost too pretty to disturb, but resistance crumbles quickly once you get your first taste.
During a summer visit, I watched my dining companion actually close her eyes in bliss after tasting the chocolate creation, a moment of pure contentment that made everyone at nearby tables curious about what she was eating.
The pastry team uses quality chocolate that actually tastes like real cacao rather than generic sweetness.
Portion sizes hit that sweet spot where you feel satisfied without feeling stuffed.
The kitchen makes a limited number each night, and dessert lovers learn quickly to save room and order early.
Ending your meal without trying it feels like leaving a concert before the encore.
Daily Special
The daily special operates on a simple philosophy that what’s freshest and most inspiring that day deserves a spot on your plate.
Chefs wander through farmers markets and take calls from foragers, then return to the kitchen to create dishes that capture a specific moment in time.
You might find wild ramps in spring, heirloom tomatoes in summer, or foraged mushrooms in fall, each transformed into something memorable.
The specials board reads like a greatest hits collection of Vermont agriculture, with ingredients you won’t find in grocery stores.
Servers describe these dishes with genuine enthusiasm because they know the stories behind each component.
The limited nature of the ingredients means the special truly lives up to its name, available only until the kitchen runs out.
Adventurous eaters gravitate toward the special because it represents the chef’s current obsession and creative energy.
You never know exactly what you’ll get, but you can trust it will showcase the best of what Vermont has to offer that particular day.
Regular diners sometimes skip looking at the regular menu entirely, going straight for whatever surprise the kitchen has prepared.
That kind of trust between restaurant and guest is rare and beautiful.