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Steve Jermanok’s Active Travels: Apres-Ski Dining Favorites in New England

Apres ski dining in New England
Apres ski dining at Solstice Restaurant in Stowe, Vermont

For my latest Liftopia blog, I was asked to divulge my favorite après-ski dining choices in New England. After a day of hitting the slopes, I’m not content with a beer and a hot tub. No, my body craves a good meal. I’ve made it a habit to find the finest places in town to dine. They run the gamut from casual pizza joints to innovative continental cuisine.

At the base of Stowe, Stowe Mountain Lodge went overboard to use as much indigenous wares as possible, so there’s real Vermont birch twisting around the columns and the marble on stairs leading to the bar comes from Lake Champlain. The resort also prides itself on using local produce. At Solstice Restaurant, expect Vermont-based artisanal cheeses, microbrewed ales, and locally farmed vegetables and meats.
For skiers heading to Okemo, a favorite in Ludlow is DJ’s. You have to love a place that still features a salad bar in this day and age, included in the price of an entrée. Grab a booth and get ready to dig into the chicken marsala, salmon, and ravioli dishes. Best yet, they have my favorite Vermont ale on tap, Switchback.
For a town with a year-round population hovering around 1300, there are a surprising number of good dinner options at Loon. Start at the mother and son run Gypsy Café on Main Street. The eclectic menu features Indian-style chicken samosas, Middle Eastern lamb loin dipped in the best hummus this side of Tel Aviv, Mexican fajitas, and a spicy Thai red curry duck. Wash it down with one of their strong margaritas and you’ll understand why the place feels so festive.
Started in 1998, the Flatbread Company now owns ten pizzerias from Maui to Whistler. Yet, it’s their locale in North Conway, near Cranmore Ski Area, that has the Granite State all abuzz. Maybe it’s the Zen-like ambiance with all those Tibetan designs and the massive wood-fired clay oven plopped down in the center of the room. But I happen to think it’s the Coevolution, topped with roasted red peppers, red onions, olives, goat cheese, garlic, and mozzarella. Much of the produce is from local organic farms and you can taste the difference.
In Bethel, Maine, you can usually find me at Sud’s Pub after a day of skiing Sunday River, downing one of the 29 beers on tap. Located inside the Sudbury Inn, start with the hot Sudbury wings or a cup of tasty clam chowder. Then choose between the burgers, pizzas, or entrees like grilled sirloin tips or blackened salmon. Happy dining!
steve  Steve Jermanok As a columnist for National Geographic Adventure, adventure travel expert at Budget Travel, and regular contributor on outdoor recreation for OutsideMen’s JournalHealth, and Sierra, Steve Jermanok has written more than 1,000 articles on the outdoors.He’s also authored or co-authored 11 books, including Outside Magazine’s Adventure Guide to New England and Men’s Journal’s The Great Life. His latest book is Go Now! Put Your Life on Pause and See the World. He’s currently an adventure travel expert at Away.com and blogs daily at  Active Travels.
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