Mad River Valley/Waterbury – Vermont Restaurant Week

Friendly bartenders pour glasses of brewer Sean Lawson's hop-driven IPAs, along with stouts, pilsners and other styles. Cheese plates keep the hunger at bay.

https://www.vermontrestaurantweek.com/lawsons-finest-liquids/

TV sports entertain diners as they nosh on burgers or corned beef and cabbage. Draft beers and top-shelf whiskeys keep 'em happy no matter who's winning the game.

https://www.vermontrestaurantweek.com/mcgillicuddys-irish-pub/

Cuisine inspired by Spain, Italy, France and the Middle East transports diners to the Mediterranean coast. Choose from paella, pasta and seafood dishes, then finish with baklava from a family rec...

https://www.vermontrestaurantweek.com/sage-restaurant/

Classic comfort food gets a boost from local ingredients — think bacon-wrapped meatloaf and cider-braised pork osso bucco.

https://www.vermontrestaurantweek.com/hyde-away-inn-and-restaurant/

Upscale dining takes a rustic turn in a former grist mill. Creative use of local meats, greens and cheeses has earned chef-owner Eric Warnstedt several James Beard Award nominations.

https://www.vermontrestaurantweek.com/hen-of-the-wood-waterbury/

Barbecue and comfort food meet "proper" cocktails and one of New England's largest craft beer selections. In the adjacent brewery, pair a pint with tacos or ramen.

https://www.vermontrestaurantweek.com/prohibition-pig/

Beer fans hit up "the Rez" for its locally famous draft list and locavore pub snacks: chorizo tacos, fried chicken and big-time burgers.

https://www.vermontrestaurantweek.com/the-reservoir-restaurant-and-tap-room/

Elegant, ever-changing plates such as vegetable gnocchi and poached Maine lobster make the most of New England ingredients and the chef-owner's European roots.

https://www.vermontrestaurantweek.com/michaels-on-the-hill/