Frommer’s EasyGuide to Vermont

Frommer’s EasyGuide to Vermont
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Frommer’s comprehensive guide to Vermont fans across this quintessentially American state to show readers how to explore idyllic nature areas, quaint villages, historic sites dating to the country’s earliest days, and laid-back, uncrowded cities. In this region nature decked out in four seasons of finery, from ravishing autumn leaves and wintry ski slopes to glittering lakes in summer. And with Frommer’s, you can count on the sort of honest talk and useful insider tips that have been the brand’s hallmark for more than 60 years. Whether your budget is large or small, Frommer’s equips you with everything you need to discover Vermont like a local. Helpful maps Accurate, up-to-date info on transportation, useful websites, costs, telephone numbers, and more Budget-planning help with the lowdown on prices and ways to save money, whether you’re traveling on a shoestring or in the lap of luxury Insightful context about Vermont's history and culture for a deeper understanding of this fascinating area Actionable info on how to get out into nature, with reviews of the best trails for hiking and mountain biking, plus info on golf, fishing, climbing, and other outdoor adventures

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William Scheller. Frommer’s EasyGuide to Vermont

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Frommer’s Star Ratings System

Every hotel, restaurant, and attraction listed in this guide has been ranked for quality and value. Here’s what the stars mean:

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Rte. 30, Dorset (in Barrows House). www.barrowshouse.com. 802/867-4455. Small plates $8–$15; main courses $26–$32. Daily 5:30–9pm.

Chantecleer CONTINENTAL First–rate continental fare finds a home in an atmosphere of rustic elegance at Chantecleer, which consistently serves some of the best food in southern Vermont—inside a century-old dairy barn. Just outside Dorset, the restaurant’s tidy exterior doesn’t hint at how pleasantly romantic the interior is, even if it feels almost Pennsylvania Dutch. The owner, Swiss chef Michel Baumann, changes his menu frequently. Appetizers lean toward seafood, especially shellfish (mussels, oysters, octopus, and escargot). For the main course, he might feature whole Dover sole, venison and duck breast medallions, veal sweetbreads, or a classic veal schnitzel with spaetzle. Whatever you eat, you must finish with Baumann’s delicious “Matterhorn” sundae—Vermont ice cream shingled with toasted hazelnut nougatine and topped with Toblerone hot fudge.

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