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Guild and Company: Locavore Steak Dinner in Burlington VT. 9/30/13

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Attractive comfortable atmosphere, friendly helpful waiter,but wicked slow kitchen at 7:30 on a slow Monday night.

House salad of greens, delicata squash, beets, spiced pumpkin seeds, chevre,sherry vinaigrette. Generous and tasty. Tomato and fennel soup had good flavor but should have been a medium bodied puree w/ some cream, instead of a chunky marinara sauce consistency. Excellent red wine menu.

Dry Aged Ribeye (16 ou. on the bone), split between two of us- perfect amount. Tender and very flavorful though way oversalted. Neither of us found it notably superior to the ribeye we buy (and grill at home) from Whole Foods, but for a steakhouse product, i bet you won't find better in VT. Steak fries with terrific flavor (garlic oil?) and texture(crispy, not greasy, creamy inside.) Onion rings were battered (arghhhh) but fresh. Side sauces very inconsistent. Bordelaise was the best, in that it was mostly beef demi and not sweet. But the house-made Steak Sauce and Catsup were cloyingly sweet yuckola. I really do judge a chef by their sauces (and soups) foremost, so this chef has not won me over after this one visit. But if you order carefully, you can have some very satisfying food here at Guild. Since they are just now celebrating their first Anniversary, i bet they will be ever improving.

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  1. "Onion rings were battered (arghhhh)" What are they supposed to be?

    2 Replies
    1. re: Morganna

      dipped in flour or flour/cornflour mix (ideally after marinating in buttermilk.)

      1. re: opinionatedchef

        Hrm... I prefer battered. :) I forgot there was such a thing as breading for onion rings. :)