Dried flowers adorn the tables, lending a country aura to the space. Downstairs is a small, windowless wine cellar complete with brick floors, stone walls and the wine collection. The entire restaurant seats 65. Particular psyches like it or hate it. You have to be young at heart.
Some people have a very rural, rustic feeling of Vermont and ask for the wine cellar.
They want that hidden, clandestine, Old-World wizardry. While Linda attends to the details customers see, Ted attends to those they taste. He spends his time in the kitchen, overseeing a staff that ranges in size from four to six people. You have to trust each other's judgment, which is what allows it to work. Regional products, like Vermont apples, cider and cheeses, are highlighted.