An Unforgettable Dining Experience at The Pitcher InnMy wife, son, and I recently dined at The Pitcher Inn in Warren, Vermont, and it was truly an exceptional experience. Nestled in the heart of this picturesque village, The Pitcher Inn is a beautifully restored white-clapboard gem with a rich history dating back to the late 1800s. The inn’s colonial, Victorian, and contemporary design elements create a warm and inviting atmosphere.Dining here was a culinary delight. We chose the fine dining restaurant (there’s also a casual pub, Tracks, for more relaxed dining). The newly introduced prix fixe menu offers either a three-course ($75) or four-course ($90) tasting experience. We opted for the three-course menu, which exceeded all expectations.The meal began with an amuse-bouche of chilled octopus with finger limes—perfectly tender with a delicate, briny flavor. Their bread service featured three varieties (light rye, focaccia, and cheese sable), accompanied by delicious dips and spreads. For appetizers, my son raved about the duck confit spring roll. The rich duck was countered with a perfectly crisp egg roll skin, and the sweetness found in the dipping sauce contrasted with the saltiness of the confit. My wife enjoyed a charcuterie and cheese plate, while I chose the carpaccio of beef, topped with a sunny-side-up quail egg and delicate slices of black truffle.The main courses were equally impressive. The short rib beef agnolotti were flavorful and expertly prepared, and my wife’s halibut was a standout—perfectly cooked, moist, and seasoned to perfection. As a former chef, I can say Chef Jacob Ennis’s "less-is-more" philosophy truly lets the quality of the ingredients shine, showcasing remarkable skill.Dessert included a pumpkin cheesecake (snapped up by my son before I could taste it!) and a pear and chocolate cake. While the pear mousse could have used a touch more flavor and a little less gelatin, the overall composition was delightful. Mignardises—a crunchy chocolate bite and a pâte de fruit—added the perfect sweet finish.A special shoutout goes to the staff, whose professionalism and attention to detail elevated the experience. A super special shout out to our sommelier. This has to be the first time in North America that I have had a wine steward recommend decanting a wine necessary to open its bouquet and bring out all of its virtues. Normally we must fight with the wait staff to open a bottle early and allow it to come to life. The wine list is extensive, with several well-priced gems from around the world. As a lover of older vintages, it was easy to find several great choices to indulge in.While the meal was nearly flawless, I did note some small quirks—such as the bread plates and knives being set despite bread not being included in the prix fixe menu. Most people probably would not pay attention to that, but it seemed odd and out of place for a property with such a high level of attention to detail.Overall, Chef Ennis and his team have raised the bar for fine dining in Vermont, outshining nearby landmarks like Hen of the Woods and The Tillerman. Though we didn’t stay at the inn, I would highly recommend it for anyone seeking a luxurious and welcoming getaway. Brooks Bradbury, the general manager, and his team ensure every guest feels genuinely cared for.The Pitcher Inn is perfectly situated across from the iconic Warren Store and minutes from Sugarbush and Mad River Glen, making it an ideal base for exploring Vermont’s natural beauty. We’ll definitely be returning soon!
