Restaurants with a completely captive audience are always an interesting dilemma… At my first job, I worked the grill at a small ‘restaurant’ located inside an indoor soccer facility. The center was in an industrial park, leaving hungry patrons little choice but to frequent my grill. I can still remember questions we’d get “Why don’t you have such and such product”.. My answer always being, “Sorry, this is what the owners want to serve”… I always thought to myself.. ‘what are you gonna do, you’re hungry, we’re the only game in town..order the hot dog already’. This is the problem with a captive audience, they must eat what they’re fed…
The entire Bite of the Best team gathered recently in Vermont at Smugglers Notch Resort. Though we (obviously) planned on cooking most or our meals, we did (also obviously) want to take in the best dining experience the resort had to offer. In truly captive audience fashion, we planned a table at the only restaurant on the mountain, Hearth & Candle.. what were we gonna do?
And then you can be surprised…
Hearth & Candle is a lovely restaurant with an exciting, delectable menu as well as a charming and knowledgeable staff. The dining room is found at the base of the mountain; the warm textured, dimly lit interior adding a snug, cozy setting to this ski-side establishment.
The ‘team’ went to work on the menu over signature cocktails (Hearth infuses its own liquors). I poured over the menu, sipping a maple Manhattan (a true VT original, maple liquor and bourbon), and through careful deliberation came up with an amazing sampling of what Hearth & Candle has to offer.
Appetizers began with a trio of flavors, from the light refreshing Crab Avocado Salad w/ cilantro vinaigrette and warm jalapeno corn bread ($12)… to the warm, hearty Prince Edward Island Mussels w/ chorizo, saffron , cherry tomatoes and grilled crostini ($10)… to the almost overwhelmingly rich Lobster Mac and Cheese ($12). Our first course almost put us over the edge, and we had just begun..
Of course, entrees were to follow. Seared duck breast was served with a warm Parmesan risotto and sauteed pear salad ($28) while a trio of lamb consisted of perfectly seared chops topping a bed of braised shank meat and lamb sausage ($32). The ‘Oscar’ completely finished us off; a surf & turf comprised of grilled fillet mignon, seared crab cake and jumbo shrimp ($35). Captive or not.. I was very pleased.
We were then introduced to the owner, Akash Parikh, who joined us for dessert. The team could only muster up a single order for this round of food, opting for the sumptuous bread budding with creme anglais and butterscotch sauce. Akash broke out a Vermont ice wine, adding to the merriment of a great meal, enjoyed in a warm room while the bitter cold blusters outside.. Certainly worth the captivity.
-bryan
Hearth & Candle, Smugglers Notch Resort, Jeffersonville, VT 05464
802.644.8090
www.hearthandcandle.com
I think your review is spot on. Excellent restaurant for a ‘captive’ audience. If you are going to Smuggs, don’t be scared by their location. They take food seriously.
Hey, I love those candles, did you make them yourself or did you buy them? If you made them, I would love to know more.
Blogs last forever, sometimes the quality of the food does not.
You should resample this restaurant. Ate there tonight and the food was dreadful.
The filet, shrimp and crab cake you waxed so eloquently about was greasy and tasteless except for the fishy tasting crab cake. The trout was completely without seasoning and thus tasteless as well. Kids short ribs were “no comparison to Famous Dave’s” quote from kids.
The service was perfunctory and uninformed.
Thanks Jeff! That is the beauty of the blog, it’s an ongoing conversation. It certainly has been some time since I’ve been to Smuggler’s Notch. Though the atmosphere and cuisine were excellent during my visit, things can always be different. Sometimes even great restaurants have bad nights, and sometimes things just go downhill.
Any recent diners have anything more to add?