Beginning Thursday, July 8, Vermont’s dining scene is about to get even tastier, as SVT Hospitality brings its decades of food, beverage and hospitality expertise to Stowe with the opening of Wildflower Restaurant.
This innovative new dining experience inside the Grey Fox Inn will open its doors for breakfast and lunch service, followed by an expanded dinner service starting July 15.
The Wildflower kitchen is under the direction of Chef Jonathan Shepard, who previously oversaw operations inside New York City’s Michelin-starred Le Coucou, Momofuku, Nobu and Donatella restaurants. Wildflower's menu fuses classic American fare with Dominican, Puerto Rican and Korean influences that reflect the team's diverse cultural backgrounds.
The breakfast menu offers a range of fresh, locally-sourced dishes, including The BLT, served with avocado and black garlic aioli, as well as The Wildflower, made with fennel, local greens, quinoa and local edible flowers. For something a little more stick-to-the-ribs, diners can choose Fried Chicken and Waffles with fresh bourbon maple syrup or Minute Ribeye Steak and Eggs with Chimichurri sauce.
Signature dinner menu items at Wildflower include the Chicharron, a braised and crisped pork belly on a bed of saffron rice and stewed black beans and Bouillabaisse, packed with fresh lobster, mussels, calamari, clams and octopus served with toast points.
Future expansion plans include the opening of the Cottontail Room, a unique craft cocktail bar, as well as full-service events catering at the Grey Fox Inn beginning this fall.
For man's best friends, Wildflower will soon offer a specialized menu just for dogs, created in collaboration with a canine nutritionist and served on the outside patio.
Wildflower will be open seven days a week from 7:30 am to 2 pm, with expanded dinner service beginning July 15.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.