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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 and the former Bluebird Tavern), plate the tastiest fare this side of Montréal. Whether spiking chicken salad with liver schmear, slinging soft shell crab with charred green onion aïoli or delivering a basket of herbed Parmesan fries, Misery’s nose-to-tail flavors are dynamite. Fried oyster ssam is a house specialty, but we recommend the croque madame with ham, raclette, mornay and fried farm egg. Try a glass of Woodford Reserve bourbon while spying passersby from a street-side table overlooking the heart of Winooski. The bourbon’s lightly honeyed notes make an ideal apéritif for staples like grilled scallops and pan-fried chicken. Worldlier palates will go for the promise of the octopus with smoked yogurt, morcilla and radish, or pig cheeks with kohlrabi and sage. Don’t miss the chocolate pudding with walnut crumble.