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Located in Waterbury’s historic downtown, our goal is to provide a true Vermont dining experience and showcase the region’s most vibrant foods. We also offer chef’s-choice dinners for 8 to 14 in our Private Dining Room. Our Lower Bar is open on Thursday, Friday and Saturday nights and offers our full dinner menu. The Lower Bar is the perfect space for a private get together. We can host up to 30 guests for a cocktail-style party. To inquire, please call 802.244.7300. We also offer $2 Oysters downstairs from 5PM – 6PM.
Relaxed spot with a woodsy-chic interior offering a changing menu of thoughtfully sourced fare.
Hours
| Sunday | 5–9 PM |
| Monday | 5–9 PM |
| Tuesday | 5–9 PM |
| Wednesday | 5–9 PM |
| Thursday | 5–9 PM |
| Friday | 5–10 PM |
| Saturday | 5–10 PM |
Address and Contact Information
Address: 14 S Main St, Waterbury, VT 05676
Phone: (802) 244-7300
Website: http://www.henofthewood.com/
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Hen of the Wood Restaurant
OYSTER HOUR. BURLINGTON: Everyday 4PM – 5PM. WATERBURY: Thursday, Friday, Saturday 5PM – 6PM at the LOWER BAR. Skip to Content. Hen of the Wood.
Hen of the Wood Waterbury
Located in Waterbury’s historic downtown, our goal is to provide a true Vermont dining experience and showcase the region’s most vibrant foods.
Reserve a Table at Hen of the Wood Waterbury
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Reviews
Chris Derrett
This is fine dining at its finest, but not fanciest (in a good way).
We snagged a reservation for a Saturday night in November, with the kitchen view — the resy was a necessity as we heard a hostess tell someone over the phone that the restaurant was completely booked for the evening, with just a wait list for bar seating available.
The star of our meal: the ribeye for 2 with fried fingerling potatoes. The steak was trimmed up with just a little fat cap on the end, the rest being perfectly marble, tender ribeye that ate like butter at a beautiful medium rare. It was marinated, seasoned, and served over a red wine jus, although all the flavors on the outside were complimentary to the steak and allowed the beef itself to shine. The potatoes were fried nicely, bringing a satisfying, tasty crisp alongside the steak.
We also had the mushroom toast, although our particular batch had almost entirely highly cooked down, crispy shavings that were really concentrated in flavor, similar to the hyper salty bits left behind in the bottom of a cooking pan. I wished there were some more of the whole/hearty, less cooked down mushroom pieces in ours to balance the saltiness.
We also had a mocktail and cocktail, both mixed deliciously! My wife enjoyed a blend of maple, orange, and lemon, and I had the Be Discreet, kind of a full-size cocktail version of an amaro.
Finally, we managed to save room for a vanilla cheesecake mousse, and they gave us a scoop of molasses cookie dough ice cream on the house. What can I say? A pillowy sweet ending to a culinary adventure.
I mentioned fine without fancy, because Hen of the Wood was also very approachable in its farm-to-table style. The staff was very helpful, and it was a comfortable environment from start to finish. We hope to be back soon!
… moreWe snagged a reservation for a Saturday night in November, with the kitchen view — the resy was a necessity as we heard a hostess tell someone over the phone that the restaurant was completely booked for the evening, with just a wait list for bar seating available.
The star of our meal: the ribeye for 2 with fried fingerling potatoes. The steak was trimmed up with just a little fat cap on the end, the rest being perfectly marble, tender ribeye that ate like butter at a beautiful medium rare. It was marinated, seasoned, and served over a red wine jus, although all the flavors on the outside were complimentary to the steak and allowed the beef itself to shine. The potatoes were fried nicely, bringing a satisfying, tasty crisp alongside the steak.
We also had the mushroom toast, although our particular batch had almost entirely highly cooked down, crispy shavings that were really concentrated in flavor, similar to the hyper salty bits left behind in the bottom of a cooking pan. I wished there were some more of the whole/hearty, less cooked down mushroom pieces in ours to balance the saltiness.
We also had a mocktail and cocktail, both mixed deliciously! My wife enjoyed a blend of maple, orange, and lemon, and I had the Be Discreet, kind of a full-size cocktail version of an amaro.
Finally, we managed to save room for a vanilla cheesecake mousse, and they gave us a scoop of molasses cookie dough ice cream on the house. What can I say? A pillowy sweet ending to a culinary adventure.
I mentioned fine without fancy, because Hen of the Wood was also very approachable in its farm-to-table style. The staff was very helpful, and it was a comfortable environment from start to finish. We hope to be back soon!
Hannah Costello
My boyfriend brought me here for my birthday dinner and it was the perfect meal and experience! Everything was amazing but especially the grilled rabbit leg. They gave me a bday card and a candle with desert, which was a nice surprise. I also forgot my leftovers, turned around for them (yes, the food is that good), and our waiter held onto them just in case we came back. They thought of everything! 10/10 food and service.
… moreWill
Probably our best meal spot on our Vermont trip. This place has an incredibly good hanger steak, perfect seasoning crust and cook temp. The mushroom toast appetizer is like an eggs Benedict breakfast with super fresh mushrooms, was very good. The tomato, peach, and mozzarella salad they have sounds strange, but was shocking how good the combination was. It actually changed my perspective of tomato’s which I’m normally not crazy for.
The cocktails were made to perfection. You can tell the bar tender knows how to make a good sophisticated drink. Their wine list and service is also very nice.
For dessert, do yourself a favor and get their honey crème fraiche ice cream. It was so good, it ruined regular ice cream for me forever
Fantastic date spot and a true highlight of our trip
… moreThe cocktails were made to perfection. You can tell the bar tender knows how to make a good sophisticated drink. Their wine list and service is also very nice.
For dessert, do yourself a favor and get their honey crème fraiche ice cream. It was so good, it ruined regular ice cream for me forever
Fantastic date spot and a true highlight of our trip
Michelle McGeowan
Excellent birthday dinner! First time at Hen and it didn’t disappoint!! Friendly, upbeat service, with great recommendations. A couple of great cocktails and small plates to share. Main courses were the duck and hanger steak – both perfectly cooked and delicious! Lastly, who could resist pumpkin tart.
From beginning to end everything was very enjoyable!
… moreFrom beginning to end everything was very enjoyable!
Bill
We’ve been wanting to try Hen of the Wood for years and finally got the chance. We made a reservation at the chef’s counter and weren’t disappointed.The mushroom toast and rabbit liver pate were amazing. We also split the large strip steak with broccolini and potatoes in wine reduction which was equally good.
The service was generally good and dishes came out promptly but we did have to flag down the waitress a couple times for drink refills.
The menu seemed unexpectedly a little limited. For example, there were options for beef, different types of rabbit, halibut and vegetarian dishes but no poultry (especially given the name of the restaurant). However, everything we ordered was outstanding. Can’t wait to go back the next time we are in the area!
… moreThe service was generally good and dishes came out promptly but we did have to flag down the waitress a couple times for drink refills.
The menu seemed unexpectedly a little limited. For example, there were options for beef, different types of rabbit, halibut and vegetarian dishes but no poultry (especially given the name of the restaurant). However, everything we ordered was outstanding. Can’t wait to go back the next time we are in the area!
Sierra Premont
Visited this gem on a Saturday night for a solo fine dining experience. I had made a reservation and was seated right away at the chefs counter. The food was incredible; I had the rabbit liver pate, duck breast, and mint chocolate cake, along with a cocktail. The flavor combinations were perfect, and the duck practically melted in my mouth. Even though they seemed busy all the food arrived in a timely fashion. I believe my waiter was Alex; he provided attentive service without being overbearing. I was never without a refill on my water or fresh silverware, but was also able to enjoy my solitude and take in the beautiful decor and atmosphere. I throughly enjoyed myself, especially getting to watch the Chefs cook behind the counter. This is a pricier restaurant, as any fine dining establishment would be, but not unreasonable given the quality and care that is clearly demonstrated.
… moreGamal Ramadhana
Wife and I went nostalgic skiing at Sugarbush, our first ski trip years ago before we got married in December.
We’d heard great things about Chef Eric and Hen of the Wood (James Beard recognition carries weight), so we managed to snag a late dinner reservation and drove an hour from where we were staying.
Look, I’m not a professional critic, food expert, nor someone who dines and wines for status. But we’ve been fortunate to experience fine dining around the world, and we’re always willing to pay for (the love of) food and hospitality done right. Take this as a grain of salt or simply as context for the value exchange you might expect here.
First, kudos to the chefs and kitchen. The food is outstanding. Probably the best meal we’ve had so far this year.
We started with beautifully composed beets it was subtle, balanced, and elegant. The scallop crudo was pristine and delicately dressed. The local cheese selection was exceptional; creamy paired with hazelnut jam and crisp crackers.
For mains, the hanger steak was cooked perfectly, deeply flavorful, resting over a blue cheese and parsnip purée that was rich but controlled. It was incredible. Drinks were also well crafted.
Unfortunately, the overall dining experience was very underwhelming. As silly as it sounds, the lack of polished service overshadowed what was otherwise remarkable food. Here’s what we experienced:
1. Basic precautions. A foundational rule of food service: ask about allergies. Our server (Taylor H.) did not. This is a restaurant serving $100 ribeye. Even a $16 pizza spot in a ski village will confirm allergies as standard practice.
2. Menu knowledge. In a restaurant of this caliber, staff should be able to speak fluently about the menu. We received multiple “What?” responses when asking about wines and had to physically point to items on the list to order. When we asked about a particular cheese from their extensive selection, the description was simply, “It’s soft.” That’s a missed opportunity for storytelling and hospitality.
3. Etiquette and accountability. We ended the meal with amaro (again, we had to point out Averna on the menu) and ordered raspberry ice cream with chocolate chunks. What arrived was chocolate ice cream with almond (the second option on the menu). When we asked if it might have been incorrect, we were told the raspberry ice cream was the chocolate one! Unless we both suddenly lost our taste buds, there was no raspberry. Also, almonds were present in the dish, which could be dangerous for someone with an unidentified allergy.
When the bill arrived, we asked the second time, and the only response was, “Let me take that out.” We didn’t care about $10. We simply wanted the correct dessert or at minimum, a sincere apology.
Maybe it was an off night. Maybe we caught a late-evening lull. Maybe we didn’t look “ring and bling” enough for elevated service. I don’t know.
What I do know is the kitchen delivers excellence. The service, on our visit, did not. And in fine dining, hospitality is inseparable from the food.
It’s disappointing because we love sharing great spots with friends and family especially when expectations are high. This one left us conflicted.
… moreWe’d heard great things about Chef Eric and Hen of the Wood (James Beard recognition carries weight), so we managed to snag a late dinner reservation and drove an hour from where we were staying.
Look, I’m not a professional critic, food expert, nor someone who dines and wines for status. But we’ve been fortunate to experience fine dining around the world, and we’re always willing to pay for (the love of) food and hospitality done right. Take this as a grain of salt or simply as context for the value exchange you might expect here.
First, kudos to the chefs and kitchen. The food is outstanding. Probably the best meal we’ve had so far this year.
We started with beautifully composed beets it was subtle, balanced, and elegant. The scallop crudo was pristine and delicately dressed. The local cheese selection was exceptional; creamy paired with hazelnut jam and crisp crackers.
For mains, the hanger steak was cooked perfectly, deeply flavorful, resting over a blue cheese and parsnip purée that was rich but controlled. It was incredible. Drinks were also well crafted.
Unfortunately, the overall dining experience was very underwhelming. As silly as it sounds, the lack of polished service overshadowed what was otherwise remarkable food. Here’s what we experienced:
1. Basic precautions. A foundational rule of food service: ask about allergies. Our server (Taylor H.) did not. This is a restaurant serving $100 ribeye. Even a $16 pizza spot in a ski village will confirm allergies as standard practice.
2. Menu knowledge. In a restaurant of this caliber, staff should be able to speak fluently about the menu. We received multiple “What?” responses when asking about wines and had to physically point to items on the list to order. When we asked about a particular cheese from their extensive selection, the description was simply, “It’s soft.” That’s a missed opportunity for storytelling and hospitality.
3. Etiquette and accountability. We ended the meal with amaro (again, we had to point out Averna on the menu) and ordered raspberry ice cream with chocolate chunks. What arrived was chocolate ice cream with almond (the second option on the menu). When we asked if it might have been incorrect, we were told the raspberry ice cream was the chocolate one! Unless we both suddenly lost our taste buds, there was no raspberry. Also, almonds were present in the dish, which could be dangerous for someone with an unidentified allergy.
When the bill arrived, we asked the second time, and the only response was, “Let me take that out.” We didn’t care about $10. We simply wanted the correct dessert or at minimum, a sincere apology.
Maybe it was an off night. Maybe we caught a late-evening lull. Maybe we didn’t look “ring and bling” enough for elevated service. I don’t know.
What I do know is the kitchen delivers excellence. The service, on our visit, did not. And in fine dining, hospitality is inseparable from the food.
It’s disappointing because we love sharing great spots with friends and family especially when expectations are high. This one left us conflicted.
Dean
The food was fantastic! We shared the duck for two and it was cooked and seasoned to perfection. The veggies were delicious as well. Their cheese menu is top-notch and would highly recommend!
… moreAnwaar Masoud
My husband and I dined at Hen of the Wood in Waterbury for the first time while on our way to Burlington, Vermont, and decided to stop at this location since it was right along our route.
From the moment we arrived, the staff was friendly and accommodating. We ordered the peach and tomato salad, a pasta dish for me, and the hanger steak for my husband. While the salad was underwhelming and left much to be desired, my pasta dish was absolutely phenomenal—fresh, flavorful, and perfectly cooked.
We both have religious dietary restrictions and cannot have any food cross-contaminated with pork. We noticed that both the beef and pork were being cooked on the same grill. When we brought this up to our server, the staff was extremely understanding and helpful—they happily offered to cook the steak separately in a pan to avoid cross-contamination, which we truly appreciated.
Our waitress was incredibly kind and hospitable, though she seemed a bit overwhelmed. My entrée was initially incorrect—I was served swordfish instead of the pasta I had ordered—so it had to be remade. I also never received the fried green tomatoes I had ordered, but I decided not to mention it since my entrée already needed to be corrected and I didn’t want to seem like a difficult guest.
They offered us a complimentary sorbet, which was a nice gesture.
Despite these small hiccups, the food was fresh, flavorful, and overall delicious. The service was warm and accommodating, and we left with a positive impression. We would definitely return!
… moreFrom the moment we arrived, the staff was friendly and accommodating. We ordered the peach and tomato salad, a pasta dish for me, and the hanger steak for my husband. While the salad was underwhelming and left much to be desired, my pasta dish was absolutely phenomenal—fresh, flavorful, and perfectly cooked.
We both have religious dietary restrictions and cannot have any food cross-contaminated with pork. We noticed that both the beef and pork were being cooked on the same grill. When we brought this up to our server, the staff was extremely understanding and helpful—they happily offered to cook the steak separately in a pan to avoid cross-contamination, which we truly appreciated.
Our waitress was incredibly kind and hospitable, though she seemed a bit overwhelmed. My entrée was initially incorrect—I was served swordfish instead of the pasta I had ordered—so it had to be remade. I also never received the fried green tomatoes I had ordered, but I decided not to mention it since my entrée already needed to be corrected and I didn’t want to seem like a difficult guest.
They offered us a complimentary sorbet, which was a nice gesture.
Despite these small hiccups, the food was fresh, flavorful, and overall delicious. The service was warm and accommodating, and we left with a positive impression. We would definitely return!
david simko
Where to begin! Sometimes you really do get what you pay for, and happily. Start to finish, this was an amazing dining experience. The room is appropriately lit for a special dinner out with my bride; staff attentive, helpful, and sincerely nice. The food awed us. The marinated butternut squash was sublime in its presentation and delicate flavors and mix of textures. It left us reaching for superlatives. We had the NY strip for 2, served with cabbage Cesar. Not sure what that is, but I wanted gallons more of it. The steak was prepared perfectly, the entire dish served in a skillet, collecting all the savory juices. We didn’t miss a drop or morsel. Dessert was toffee pudding with ice cream, a fanciful blend of sweet and savory that had me delighting in every bite. The chefs are obviously incredibly talented and tend to every detail on the plate. The entire experience was top 2 or 3 in my life.
… more