Back in 2005, Eric Warnstedt converted an 1830s grist mill into this award-winning restaurant. Since that time, no other local chef has demonstrated as strong a commitment to regional farmers and purveyors. Examples of the way Warnstedt utilizes the local larder can be found in dishes like a soup of spring-dug parsnips from Pete's Produce Farm, Rhode Island calamari sautéed with garlic, parsley, anchovies and chili flakes, and LaPlatte River Angus beef short ribs that Warnstedt braises in red wine. Reviewers call it "exceptional in every way" and "the most interesting food in the area" and caution diners not to miss "the incredible cheese board with a dozen or more selections" - most of them made in Vermont, naturally.