Then there’s the food. As staff scramble to serve plates of pastured lamb lasagna and birch-syrup-drizzled pistachio hummus, executive chef Doug Paine watches quietly, a calm island in a hectic sea, to ensure that each morsel of porchetta and dab of aioli meets his standard of “fresh and local.”
The Boldest Solution to Ethical Eating Yet
The dining room at Juniper Bar and Restaurant in Burlington is about as bespoke as one would expect from a woodsy Vermont establishment. Ferns top tables carved at a nearby tree farm, while granite slabs hewn from a local quarry tile the walls. Even the floorboards come from a reclaimed New England barn.
Then there’s the food. As staff scramble to serve plates of pastured lamb lasagna and birch-syrup-drizzled pistachio hummus, executive chef Doug Paine watches quietly, a calm island in a hectic sea, to ensure that each morsel of porchetta and dab of aioli meets his standard of “fresh and local.”
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Then there’s the food. As staff scramble to serve plates of pastured lamb lasagna and birch-syrup-drizzled pistachio hummus, executive chef Doug Paine watches quietly, a calm island in a hectic sea, to ensure that each morsel of porchetta and dab of aioli meets his standard of “fresh and local.”
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