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Hemmingway's

Hemmingway's

A Killington restaurants with a focus on locally grown and raised ingredients.
posted: 06/17/2010
The focus inside this beautifully restored 1860s house is on the locally raised and grown ingredients owner/chef Ted Fondulas incorporates into his multicultural cuisine. Must-trys include the wood-roasted Vermont quail reubens and Wolfe Neck Farm beef with green herbs and garlic. Request a table by the fire in the Garden Room.
www.hemingwaysrestaurant.com; 802-422-3886
Photo by: Courtesy of Hemingway’s Restaurant

The focus inside this beautifully restored 1860s house is on the locally raised and grown ingredients owner/chef Ted Fondulas incorporates into his multicultural cuisine. Must-trys include the wood-roasted Vermont quail reubens and Wolfe Neck Farm beef with green herbs and garlic. Request a table by the fire in the Garden Room.
www.hemingwaysrestaurant.com; 802-422-3886

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