"Produce is the muse and the star at this charming State Street restaurant in Vermont’s capital city of Montpelier. But don’t be swayed by chef Crystal Madiera’s focus on plants: She proves that local and sustainable meat and fish have a place on the table as well, with dishes like venison dumplings with ginger, soy, and cranberry balsamic. Madiera’s famous savoury bread pudding is available soaked in both beef or vegetable bone broth, and is always oozing with Vermont cheeses." - Heather Platt
