If there’s anything I appreciate in a restaurant it’s consistency. Well, and quality. So consistent quality…is worth returning to. In Montpelier, my go-to eatery for consistent quality is the Black Door, where Matthew Bilodeau nails it every time.
This week, Nina and I celebrated our second anniversary, and the food was up to the occasion. Sating a cooler-weather craving, we shared the farm steak, tender and juicy and drizzled with tarragon butter.
On the side, we enjoyed the day’s “seasonal sides,” two vegetable dishes that typify Matthew’s dedication to great ingredients, simply prepared.
The first was a salad of kolhrabi, radish, and apple, all chopped into matchsticks and tossed with a light vinaigrette. The combination was at once crisp, sweet, and sharp–flavors that characterize this season of changes.
The second was the pièce de résistance of vegetables: yellow chard and caramelized onions, topped with Tarentaise cheese from Springbrook Farm in Reading, Vermont and broiled briefly to melt the cheese. Sweet. Savory. Divine.
I’m headed to the farmers market now…I’ve no doubt we’ll run into Matthew. I can’t wait to thank him for another great meal.