Eclectic Kim Review: Hen of the Woods

After checking into my stay at Blind Tiger Burlington after my drive from Albany, there was only one thing left on my to do list: find a place for dinner. Needless to say, after starting my travel day in Los Angeles at 5am and ending it in by driving in Vermont at 6pm, I was hungry. After a quick search, only one place fit the vibe and cuisine I was looking for. So, I called Hen of the Woods in Burlington to see if they had space for a single diner earlier than the times Resy showed. They did. So 8 minutes later, I parked and walked in.

Now, there are certain things about Vermont that I was looking forward to. Namely, the feeling of being cozy. Coming from California and the crazy weather of our Southern California winter, I wanted snowy vibes and delicious food. That is immediately what I got when I stepped through the entryway of Hen of the Woods. The scent of the wood fire hit my nose – and I knew I’d made the right choice.

My waitress was an absolutely delight. Together, we worked out my evening.

After a few splashes of comparison, I began the evening with a glass of the CANTINA SOCIALE DI GAITINARA’s 2023 ‘Vino Rosso’, a Nebbiolo/Barbera/Vespolina blend from Piedmont region of Italy.

I continued with a cheese course – because Vermont. the CHAMPLAIN VALLEY CREAMERY’s ‘TRUFFLE TRIPLE’ (Pasteurized cow milk, bloomy rind, aged 4 weeks) from Middlebury with the WOODLAWN FARM CREAMERY’s ‘RUPERT’ (Raw cow milk, washed rind, aged 6 months) from West Pawlet graced the space before me.

The Truffle Triple was a sensory masterpiece that had me licking the knife and almost the plate. The incredible creamy richness of it balanced out the traditional taste of the Rupert.

The star of the evening, the PORK LOIN (Duck Prosciutto, Cranberry Beans, Marinated Cipollini Onions) was exquisite. Especially, because I watched the person make it in front of me, in the woodfire oven.

During my meal, I struck up a conversation with a staff member, Craig. Now, did it surprise me that we actually ended up realizing that we attended the same high school in West Hills, California and graduated 10 years apart? Honestly - this seemingly random WTF occurrence is par for the course for me now. I wasn’t even surprised I met a group of women on a girls trip at Under Canvas - Glacier during my stay in Glacier National Park - who had graduated from my university and were all apart of greek life.

But, what I did love about meeting Craig was his recommendations. As he shouted out orders to the cooks in military precision, we conversed about how his life took him from California to Boston and then to Vermont. We talked about Maine and his favorite breweries in the area. Foam Brewers, Zero Gravity, Schilling Beer in New Hampshire, Freak Folk Bier Brewery and The Alchemist Brewery were his top recommendations. With the usual nod to Hill Farmstead Brewery.

Most importantly, he suggested that I consider not going all the way to Killington Resort and go snowboarding at Sugarbush Resort, which was also on IKON, instead. It was closer to Burlington and was a better mountain. He also said that Bolton Valley Resort, on the Indy Pass, was also great.

Restaurants that he recommended I try in Burlington and the surrounding areas included: Honey Road, Frankies, May Day, Onion City Chicken and Oysters, The Cafe HOT, and Majestic.

Talking with Craig underscored how Burlington – and really all of Vermont – embraces true farm-to-table dining as a way of life. He described conversations with butchers, close relationships with local purveyors, and how they were carefully processing and brining a recently delivered rabbit. When I asked if it would be on the menu the next day, he explained that it takes several days for the brine to properly break down the muscle and tenderize the meat—an answer that revealed the depth of care behind each dish and the full circle of community supporting it.

Our conversation lingered as I enjoyed my dessert – a beyond incredible single scoop of Apple Cider Sorbet.

When I paid the bill, I felt deeply grateful for how effortlessly the day had unfolded. I thanked the hostess for the experience and asked about her favorite restaurant in the group. Without hesitation, she recommended Gallus Handcrafted Pasta – where I dined the following night in Waterbury.

You never know who you’ll meet when you offer a smile and a simple hello. What began as a quiet evening with a glass of wine became a conversation that unexpectedly reshaped my snowboarding trip to Vermont in the best way.