A line winds out the door most Saturday nights, and tired skiers shiver beneath tightly zipped parkas. They silence growling stomachs and clear beer-thirsty throats. What are they waiting for? Pizza. Just five miles down the road from Sugarbush North lies American Flatbread, the original in a now hugely popular American Flatbread franchise. The Waitsfield site makes fresh dough daily, and bakes their pizza in an old-fashioned, wood-fired clay oven. Inside, families eat at tables with red and white checked tablecloths while a crackling fire adds a cozy glow to the room. There is a strong sense of environmental and community awareness here, The Punctuated Equilibrium, a popular pizza topped with Kalamata olives, oven-roasted sweet red peppers, farm fresh goat cheese, fresh rosemary, red onions, mozzarella and garlic. While you wait, reminisce about a powder day and enjoy a local, Vermont-made microbrew. Relax knowing that American Flatbreads is dedicated to a sustainable, community-based, farm-to-plate network. American Flatbreads does not accept reservations, and is open on weekends only.
Pizzas from $13-$18.50; americanflatbread.com; 802-496-8856
