CHEF’S PRESS

SEVEN DAYS VERMONT

BEST NEW RESTAURANT

Now executive chef Christian Kruse — formerly of Basin Harbor Club and Vergennes Laundry — is putting his mark on the menu, serving wood-fired and locally sourced dishes such as charred octopus and tomato brûlée. A year after donning his flannel, Kruse earned a semifinalist nod in the Best Chef: Northeast category of the James Beard Awards.

JAMES BEARD FOUNDATION

VERMONT GETAWAY

Perched on the shores of Lake Champlain, the historic Basin Harbor Club beckons guests with its spectacular surroundings and singular cuisine—much of which comes directly from the resort’s bountiful on-site farm. Join us in sampling the rich flavors of Vermont’s terroir when chef Christian Kruse takes a road trip to the Beard House.

EDIBLE VERMONT

Black Flannel Brewing & Distilling Company

Christian’s style is simultaneously eclectic, elevated, and rooted in farm-to-table. And thanks to Christian and his team of talented young culinarians, Black Flannel is becoming a dining destination. Dishes arise from just a handful of masterfully handled simple elements. “I spotlight the central ingredient and then surround it with a couple of supporting actors,” Christian notes.