Hen of the Wood
Ensconced in a former grist mill built in 1835, Hen of the Wood’s modesty keeps it off the main tourist trek in nearby Stowe, but chef Eric Warnstedt wins continual praise for his uncomplicated, lightly seasoned menu with predominantly locally sourced dishes. Favorites include Columbia River sturgeon, goat’s milk gnocci, and La Belle Farm duck breast with juniper and sage. For an appetizer, the artisan cheese plates are a particular favorite. The sunken hardwood floor, rough stone walls, and exposed ceiling beams create a romantic feeling.