The 10 Best Steakhouses in Vermont!
Vermont knows a thing or two about steak. And thus, the Green Mountain State has some rocking steakhouses and restaurants serving up only the finest cuts of meat. So, follow along as we break down a selection of Vermont’s prime cuts and the places that cook them up!
In this romantic, low-lit steakhouse you will be served nothing but the best Certified Angus Beef (CAB). With filet mignon, New York strip, rib eye, you also get to choose from toppings like Brandied mushroom sauce, breaded jumbo shrimp, seared foie gras, green peppercorn bordelaise, and smoked blue cheese. And the proprietors, Mariasha and Ozzy Giral, are always available to help you find the best wine for any occasion.
Executive chef and owner Fredrick Bashara III hand cuts and ages beef in-house. Cuts like the porterhouse, rib eye, filet mignon, and New York strip all grace the menu here, as well as veal and lamb offerings. Inside the Capital Plaza Hotel, this award-winning restaurant is known for its large portions and friendly service.
Serving and entertaining guests since 1999, this bustling hibachi grill style steakhouse features a chef who prepares your food live in front of you. Be prepared for piping hot shrimp, chicken, or beef to be tossed your way off the flaming grill, though. Signature sushi rolls, sashimi, and cocktails are also available.
Sam’s only offers steaks that have been graded "High Choice" or "Prime." Their beef is in-house dry aged for 21-45 days in a climate controlled locker before it is char-grilled over live coals and served. The prime rib comes in four different sizes, and there are a least 10 different fish options on the menu. Mixed drinks and a robust beer menu are also available.
Rutland native, Wally Sabotka, takes USDA Prime or Choice cuts of filet mignon, New York strip, and prime rib and ages them a minimum of 21 days (the target is 30-45) in a climate controlled locker. He also offers a raw bar of shrimp, clams, and oysters, as well as new and classic cocktails and an extensive wine list.
Her meat is seared to perfection and served on “hot rocks.” An ancient European custom, meals arrive unctuous and sizzling upon a bed hot volcanic stone. Cuts of Delmonico Kobe beef, porterhouse, filet mignon, and hanger steak are all available options, as well as clams, shrimp, lobster, scallops, and calamari.
Raven's Den, is “a dream realized” for ACF "Vermont-Chef-of-the-Year," Edward St. Onge. Steak offerings include Beef Wellington, steak au poivre (twin filet mignon medallions, whole peppercorns, cognac, cream, demi-glace), bison ribeye, and New York strip, all dry-aged in-house for at least six weeks. Combined with a robust beer list, wine, and cocktails, the Den is a steakhouse destination.
The warmth of the brick hearth and smell of home-cooked food are a comfort as you enter. Dinner includes comfort food favorites like baked New England cod, Blue Ox New York strip steak, and slow-cooked prime rib. All guests are welcome to a bountiful salad bar, a loaf of fresh honey-wheat bread, and whipped maple butter. Plus, the view from the dining room of Mount Anthony is not to be missed.
The Barn dates to the 1880s, and owners Mark and Margaret McChesney have attempted to preserve its history while also modernizing the restaurant. The kitchen trims, seasons, and prepares locally sourced beef to offer filet mignon, New York strip, and rib eye steaks. Also available is a beef brisket burger with bacon and artisan cheese.
Established in 1963, Jack Giguere, Tom Standish, and George Stevens fashioned “a three-story, wobbly edifice with collected pieces from ten old barns across New England,” according to the Wobbly Barn’s website. Known for its live bands and entertainment the Wobbly Barn is also a pretty rocking steak house. Featuring locally sourced, hand cut, in-house aged beef, the kitchen offers filet mignon, tenderloin, short ribs, New York strip, and porterhouse.