Starry Night Café — Restaurant in Ferrisburgh

Nestled in the quaint village of Ferrisburgh, the Starry Night Cafe stands as a beacon of culinary excellence, where local charm meets gastronomic innovation. From the moment you step into this unassuming bistro, you're enveloped by an ambiance that feels both intimate and grand, reminiscent of a Van Gogh painting come to life with its twinkling lights and rustic decor.

The Ambiance: The cafe's interior is a perfect blend of Vermont's rural essence and artistic sophistication. Wooden beams, local artwork, and the soft glow of candlelit tables set a scene that's both welcoming and enchanting. The service, led by a team whose warmth matches the kitchen's creativity, ensures that every guest feels like they've entered a friend's home where the food just happens to be extraordinary. Sophie, Leslie, Eli and the other team members embrace the passion and unique approach that makes Starry Night Cafe one of the top restaurants in New England.

The Menu: Crafted with a deep respect for local, seasonal ingredients, the menu at Starry Night Cafe is a testament to Executive Chef Robert Smith's III commitment to sustainability and flavor. Each dish narrates a story of the land, from the crisp, vibrant greens plucked from nearby farms to the succulent, pasture-raised meats.

Amuse Bouche: A delicate chive blossom tempura, filled with a surprise of Vermont goat cheese, sets the tone with its playful yet refined execution. Entrees: The signature dish, "Maple Glazed Duck," is a revelation. The duck, sourced locally, boasts a crisp skin with a perfectly rendered fat layer, its sweetness counteracted by a tart, foraged berry compote. The accompanying root vegetables, roasted to coax out their natural sugars, complement this dish with an earthy counterpoint. Desserts: The finale, a "Starry Night Chocolate Sphere," is a spectacle. When the chocolate orb is broken, it releases a burst of nitrogen-frozen raspberry sorbet, a sensory delight that perfectly marries the visual with the taste.

The Wine Selection: The wine list, curated by a sommelier with an evident passion for both old and new world wines, perfectly complements the menu. Each selection, from a crisp Vermont white to a robust French burgundy, tells its own story, enhancing the culinary narrative of the evening.

Innovation and Technique: What truly elevates Starry Night Cafe to Michelin and Beard-worthy acclaim is its innovative approach. Techniques like sous-vide, dehydration, and molecular gastronomy are employed not for show but to enhance the purity of flavors. Every dish is a balance of texture, temperature, and taste, making each course not just a meal, but an experience.

Conclusion: Leaving the Starry Night Cafe, one is left with more than just satiety; there's a lingering sense of having witnessed something extraordinary. Here, in the heart of Vermont, a chef has managed to capture the essence of the land in every bite, all while pushing the boundaries of what's possible in a small-town restaurant. This is not just dining; it's a celebration of Vermont, of art, and of culinary excellence. For these reasons, the Starry Night Cafe not only deserves but warrants both a Michelin star and a James Beard Award for its pioneering spirit in the...

My girlfriend and I were visiting friends in northern VT, and booked a table for 5 at Starry Night on a cold October evening. What followed was nothing short of spectacular. Chef Robert and team offer flawless technique, incredible flavors, and an inviting atmosphere. I can't wait to see what the future holds for this restaurant.

We started with oysters, which were absolutely perfectly shucked (surprisingly hard to find anymore), and the yuzu mignonette was a refreshing take on a classic.

The next dish was the smoked mussels. A reminder in the best possible way of when I was a kid, eating smoked mussels right from the tin with my grandfather. The mussels were perfectly cooked (absolutely zero grit) and the addition of the mirepoix was a new take on a familiar flavor profile.

Next we had two versions of tartare: Steak + Beet. The steak was deconstructed and served with shiso leaves for a lettuce-wrap type experience. The beet tartare was unreal-good and the presentation was more reminiscent of a classic tartare than the beef. The addition of some nice brighter flavors (mustard seed, caper, puffed rice) provided a lighter bite to make us feel healthier than we were actually being... as we guzzled down well-made dirty martinis.

The calabrian kale salad was really interesting. It was SPICY, but in the best way. All the the classic things from a caesar but with a new take that kept it from feeling too familiar. A perfect palate cleanser for what was to come.

Halibut, pappardelle, and pichana to take us home.

The pappardelle was classic. All you want on a cold October evening. I could've eaten a bucket of this. The ragu was an umami bomb with a nod to some of the flavors I've experienced in northern Italy.

Chef Rob knows how to cook a steak. Pichana is a really interesting cut , and the nicely seasoned crust on the outside combined with the rare interior made our table absolutely house through all 32 ounces. The sides were classic, but all done really well.

The halibut was the table's favorite dish of the night. An absolutely perfectly cooked piece of fish, paired with a tomato broth to accentuate a delicate fish like halibut. A foam made from the mussels added more brine and oceanic flavors to complement to the rest of the ingredients.

I could go on and on. The dessert was delicious. Truffles made in house that were also executed perfectly. Service was warm and attentive.

As someone who has eaten all over the world, both in Michelin-starred and back alley restaurants, Starry Night does not disappoint. This is a destination restaurant. The perfect balance between unassuming Vermont and fine dining. Worthy of a significant detour. If you only have one night in northern VT, or if you're a local looking for a quick bite at their bar... go eat here. You will love it.

Thanks to all who made this...

Recent Visit (March 2022): We hadn't gone to Starry Night much in the last two years with COVID, and frankly the place had taken a bit of a downturn in quality. However, hearing that they had a new chef we were anxious to try it again as the world opens back up, as this used to be a favorite dine for us.

This return was highly satisfactory. The beverages were not quite up to the quality of the old bartender (gone for 3 years), but they were fine. The food we had was delicious, and the new Chef Paul should be given full credit for the diversity and creativity of his menu as well as the caliber of flavor served. The smoked mussels (pictured) were especially delightful, and we ordered another plate as the first was so extraordinary and unique. The dessert was a nice cap to the meal, with a glass of Sauterne as an accompaniment.

We look forward to going back to SNC!

Posts from 2018-2019: We have been to dinner three times here in the last few months, and have enjoyed each experience. The big post and beam "gazebo" room is a very nice addition to the space, with warm visuals and gentle acoustics that make conversation easy. Service is professional although a little stiff for Vermont. Cocktail menu is creative, with a good range of spirits (its always nice to see tequila on specials in Vermont), and so far we have been impressed with the bartender's sense of balance in terms of sweetness and complexity of flavor. Frankly, the calamari is the best we've ever had. As required in Vermont, the draft beer selection has a collection of local drafts - Frost's Lush was our choice and it was as always superb. Salads are delicious. Wine selection is acceptable. The potato gnocchi and lamb entrees were very satisfying. Dessert list is short, although each are excellent that we tried.

In summary, Starry Night is one of the higher priced restaurants in Vermont, its "out of the way" in Ferrisburgh, but it is worth both the price and the trip. Well run, well staffed from hostess through chef and bartender, and a nice atmosphere that is a treat for special occasions, even if that is just a pleasant evening out...