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Hen of the Wood Restaurant Review: Tucked beside a tumbling mountain brook, this refurbished 19th-century grist mill exudes rustic elegance. Much of the dining room seems hewn from the earth, with hardwood floors and fieldstone walls that celebrate country living. Indeed, chef Eric Warnstedt subscribes to Vermont's locavore mantra, sourcing meats and produce from nearby farms. Warnstedt uses Vermont beer, cheeses, produce and whole animals that are butchered and aged on-site. The Hen’s wine collection focuses on organic, small, family-owned producers from California, Oregon, Italy, France and Austria. Choose a bottle or two from the Hen’s sizable cellar, and sample cheese wedges from Jasper Hill Farm, Woodcock Farm or Von Trapp Farmstead. For a main entrée, don’t miss Warnstedt’s rabbit leg with buttered celery root, parsnips and cranberry, or try grilled octopus served with lentils and cold smoked yogurt. For dessert, order wildflower honeycake with lilac and chocolate ganache and a scoop of raspberry sorbet. Hen of the Wood has a second, larger location in Burlington at Hotel Vermont with a similar menu but distinctly different vibe.