The menu you’re reading today won’t exist tomorrow – Hen of the Wood prints new ones every single day based on what farmers delivered that morning.
The mushroom toast (hen of the woods mushrooms, grilled bread, house bacon, poached egg) keeps appearing because some things are too good not to repeat when ingredients arrive.
At 55 Cherry Street next to Hotel Vermont, this restaurant opened in October 2013 with a commitment that sounds simple but proves difficult: source everything locally, change menus daily, build relationships with growers who prioritize environmental harmony.
What Makes Hen of the Wood Special
Most restaurants claim farm-to-table, but Hen of the Wood prints the actual farm names on menus: Burnt Rock Farm, Pitchfork Farm, Jericho Settlers Farm.
The restaurant operates on daily changing menus because premium ingredients from the Green Mountains and Champlain Valley arrive on unpredictable schedules.
The private Butcher Room accommodates chef’s-choice dinners for 6 to 12 guests where surrendering menu control becomes part of the experience.
The Story Behind the Restaurant
Hen of the Wood launched their Burlington location in October 2013 after the original Waterbury restaurant proved simple, uncomplicated food from hyper-local sources could build devoted followings.
The network of growers, artisans, ranchers, bakers, and wild crafters within miles of the restaurant drives everything.
The expansion continued with Doc Ponds Eat & Drink in Stowe and Prohibition Pig in Waterbury, creating a small Vermont empire where environmental harmony defines success.
Food Highlights
Mushroom Toast: At $18, hen of the woods mushrooms top grilled bread with house bacon and poached egg for a signature dish guests order repeatedly. The simple preparation lets quality ingredients shine.
Hanger Steak: This cut gets paired with smoked green cabbage and buttered parsnip at $45. The daily menu changes, but quality steak sourced from local ranchers remains constant.
Parker House Rolls: These house-made rolls with cultured butter at $14 showcase how proper technique elevates basic ingredients. The bread-making skill extends beyond just entrees.
Grilled Octopus: This dish demonstrates the kitchen’s range beyond Vermont farmland ingredients. The preparation shows technical skill with seafood.
Beef Tartare: At $18, raw beef gets topped with fried oysters, parsley aioli, and horseradish in a creative combination that works. The unexpected pairing balances textures and flavors.
Jasper Hill Harbison: This $36 cheese course features grilled bread and cranberries with Vermont’s famous soft-ripened cheese. Local cheese sourcing extends the farm-to-table philosophy beyond produce.
Atmosphere
Hen of the Wood sits at 55 Cherry Street next to Hotel Vermont, where intimate dining and moderate noise levels create space for conversation.
The restaurant welcomes groups while maintaining refined atmosphere, with happy hour specials during daily Oyster Hour from 4-5pm making fine dining accessible.
The dining room operates 5-10pm daily with the bar opening at 4pm.
Bottom Line
Visit Hen of the Wood because daily changing menus based on what arrives from named local farms means genuine farm-to-table dining rather than marketing language.
The mushroom toast and hanger steak showcase how the network of growers and ranchers within miles drives simple food that lets premium ingredients shine.
The commitment to environmental harmony through local sourcing and willingness to print new menus daily prove this Cherry Street restaurant earned its place as Vermont’s farm-to-table destination.
Address: Hen of the Wood 55 Cherry Street, Burlington, VT 05401
📞 (802) 540-0534
🕐 Daily: Dining 5:00 PM – 10:00 PM | Bar 4:00 PM – 11:00 PM
Daily changing menus | Local farm sourcing | Oyster Hour 4-5pm daily | Private Butcher Room | Sister to Waterbury original