The focus inside this beautifully restored 1860s house is on the locally raised and grown ingredients owner/chef Ted Fondulas incorporates into his multicultural cuisine. Must-trys include the wood-roasted Vermont quail reubens and Wolfe Neck Farm beef with green herbs and garlic. Request a table by the fire in the Garden Room. www.hemingwaysrestaurant.com; 802-422-3886
A Killington restaurants with a focus on locally grown and raised ingredients.