Stephen Travels

And he's ready to take you with him.


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Leunig’s Bistro & Café: “The Panache of Paris and the Value of Vermont”

Conceived of by an architecture student, Church Street Marketplace in Burlington, Vermont, brought a touch of Europe to New England. This brick-paved pedestrian-only strip in the heart of the city draws about three million visitors annually to its shops and restaurants, fairs and festivals. At the center of it stands Leunig’s Bistro & Café, a Parisian-style eatery that opened in 1980 with an espresso machine and strains of Edith Piaf, and that has evolved into one of the city’s finest restaurants. Read more >

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“Local. Really.” The Accurate (and Delicious) Mantra of The Skinny Pancake in Burlington, Vermont

Vermont’s largest city exudes small-town charm, particularly in its pedestrian-friendly downtown. Rising uphill from the cobalt-blue waters of Lake Champlain, Burlington bustles with knowledgeable locals, students from the University of Vermont and Champlain College, content families strolling along Church Street, and laid-back visitors taking it all in. Nowhere presents a better microcosm of this diverse population than The Skinny Pancake, a local eatery that seems to be jumping all day. You’ll be as likely to dine among college students as among yuppie families, aspiring musicians, fit cyclists, and German tourists, all while enjoying the best breakfast — and outstanding crêpes — in town. Read more >


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Students Create Culinary Art at Montpelier’s NECI on Main

As soon as I discovered that the New England Culinary Institute in Montpelier, Vermont, operated a restaurant downtown, I knew exactly where I was going to have lunch. Just a short and charming walk from the campus, NECI on Main serves as a working laboratory for the students who may very well become tomorrow’s master chefs. Taught the mantras of organic, sustainable, and seasonal foods, NECI students channel what they learn in the classroom and on field trips to local farms into works of art on a plate. Don’t feel apprehensive about their relative inexperience — these students are serious about what they produce and how it’s presented. Judging by the meal I enjoyed, they’ll graduate with honors. Read more >