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Misery Loves Co. Restaurant Review: Misery Loves Co. chefs Nathaniel Wade and Aaron Josinsky, veterans of Vermont’s top kitchens (The Inn at Shelburne Farms, Bluebird Tavern), plate the tastiest fare this side of Montréal. Whether spiking Reubens with kimchi, slinging soft shell crab tempura or delivering a basket of herbed Parmesan fries, Misery’s nose-to-tail flavors are dynamite. Finely ground mortadella is a house specialty, but we’re slaves to the barbecue pork buns: tapas-size sliders smothered in a hoisin-sriracha mayonnaise. Try a glass of Woodford Reserve bourbon while spying passersby from a street-side table. The bourbon’s lightly honeyed notes make an ideal apéritif for staples like grilled scallions and pan-fried chicken. Worldlier palates will go for the promise of fatty pork neck, loup de mer (whole bass), and Chinese-style pig’s tail. The latter comes deep fried and tossed with smoked chilies in a vinaigrette. Grab one of the bakery’s killer lemon cream donuts on your way out for dessert. Mildly sweet with a whisper of citrus, they’re the perfect parting shot.