Chef Eric Warnstedt rose to prominence in the early aughts for creating a farm-to-table destination restaurant in a former grist mill in the Green Mountains. We recommend a stop at that Waterbury spot during your jaunt up or down Route 89. But if you can’t score a table at the original, this Burlington outpost will definitely do. Despite being set in the new Hotel Vermont, its dark hues and wood surfaces replicate the vibe of the Waterbury location, and the menu—rotating daily depending on whatever’s ripest, freshest, and most local—is just as good.

The veggie-focused apps are shareable, but if there’s a time to get your own three-course meal, this is it. Entrées are fresh and colorful: think Fried Rabbit with sunchoke and grilled radicchio, or Wood-Fire Roasted Broccoli with toasted farro, beets, and hazelnuts. And while you should definitely order from the main menu, don’t overlook its flipside: the cheese list. Where else can you order from almost a dozen local wheels, selected by pro chefs at peak ripeness? Pair with a natural wine from Shelburne Vineyard or La Garagista for a true taste of VT terroir.