Misery Loves Co.
Market · Winooski ·
Farm-to-table eatery with innovative American comfort food & craft cocktails
Farm-to-table eatery with innovative American comfort food & craft cocktails
"Misery Loves Co., located in restaurant-hotspot Winooski that neighbors Burlington, transformed its bar and dining room into a marketplace with takeout during the pandemic and set up picnic tables outside. Now, it’s a retail shop and favorite lunch spot, serving a selection of sandwiches on famed Red Hen bread, soups, salads, and snacks." - Anna Darrow, Heather Platt
"With its standout food, cocktails and close proximity to downtown Burlington, MLC often gets looped into the city’s guides. But it is, technically, across the river in Winooski in an unassuming store front on Main Street. Its interior is simple, but the food and drinks are not. The restaurant sources produce from their own farm, In the Weeds, in North Hero where they grow vegetables, flowers for garnishes, raise hens for eggs, and tap maple sap. (Some of that gardening will soon be moving to local community gardens in Winooski.) Expect dishes like roasted monkfish in pancetta consommé, bone marrow spaeztle and cabbage, or family-style fried chicken with honey butter. Then there are unique sides like hay grilled carrots with spiced honey and hay ash: Here, the chef burns hay, sifts the ash into a fine powder and lightly sprinkles it over the carrots before plating them, adding a slight mineral-like flavour." - Heather Platt
"If you ask a local where to drink in Burlington, they will tell you to head to neighbouring Winooski for some of the Champlain Valley’s hippest haunts. One of which is Misery Loves Company, an acclaimed farm-to-table bar and eatery whose strong relationships with local farmers is reflected in the quality of its food and seasonal cocktail program." - Heather Platt
"The mimosas are five dollars on Saturdays at Winooski’s famed Misery Loves Company. Creative snacks like cheddar beignets with honey butter, small plates like tater tots with smoked fish, trout roe and crème fraîche, or 18-hour smoked brisket hash with fried eggs and salsa verde make it a brunch stand-out." - Heather Platt
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