slaw, and multidimensional
split pea fritters with fried
Supper, as they
call it, offers
shareable plates like caramelized, smoked
lamb ribs; sparkling fresh fluke crudo;
radish and apple salad with crusted pig’s
head nuggets; house-made pastas; and a
whole fried fish with a parade of Asian
sauces. Traditionalists might pick a “meat
and three,” their signature fried chicken
or soft-as-butter, seven-hour lamb, with
choice of sides. No reservations means
come early or plan to hover between the
bar and open kitchen with a characteristi-
cally creative cocktail and enjoy the action
until it’s your turn to dive in.
Misery Loves Co.
46 Main Street
Over more than two decades, Martone’s Market has become
known for thickly piled deli sandwiches
that people can barely get their mouths
around. Local favorites include the Vermonter, made with maple ham, maple turkey, cheddar and honey mustard, and the
Billy, named after a regular customer and
made with egg salad and crispy bacon.
The traditional Italian is stacked with
capocollo, salami, mortadella and pepper
relish, and subs burst with tender meat-
12 and under
33 and up
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