Thompson's Flour Shop — Restaurant in Morristown

We visited with 6 people, and because of that we had to pay 20% gratuity Which I actually planned on (and did) tipping more than that anyways. I'm a former waitress and my husband has been a chef for 20 years, we know the industry and tip well. I wouldn't have had an issue with this if we would have been waited on. Instead we had to clean our own table, we had to go in and get silverware and napkins, and clean up our stuff afterwards, they did bring the food out to us at least. Charging a mandatory 20% tip due to having 6 people when you're not actually waiting on the table is insane. The lady that was ringing me up was terrified that I was going to be upset over the charge because people often are. I was never going to take it out on her, as it clearly isn't her decision it's the owners. To top it off, the food wasn't good, 2 of us only ate one bite of our food and...

This place was a breath of fresh air. My buddy an I were on our last day of our bike-packing trip and were praying for good breakfast food on our way through town. It was not my first choice when I glanced at G-Maps but when we stopped in I knew it was the right decision.

A) The pastries are insane. Being in Boston we have good bakeries but this tops the cake. I've never had pastries that good. B) Staff was unbeatable. As a fellow Vermonter (while not living there currently) it's always so nice to see such friendly people of all types and backgrounds. The woman at the register was so engaging and everyone else behind the counter was nothing but smiles. C) The environment was so cool. A lot of seating and was in a cool old building.

I plan on coming back here with my girlfriend. Worth the drive from wherever you're...

My husband stopped in to get a sandwich on a trip to the NEK and ended up bringing home a chicken pot pie for dinner. Folks: this was the best chicken pot pie I have eaten in my life. Truly, there is some kind of magic going on between those crusts. Subtle but thoughtful seasonings, a slight creaminess that was in no way cloying, very good chicken meat... And the crust itself was light, flakey, and crisped up perfectly at the end of bake time with a wee bit of carefully monitored time on a low rack beneath the broiler. When my husband heads to the NEK again, he has a directive to please buy one of every kind of their savory pies for our freezer. I am weary of pandemic cooking. And so warmed by the thought that I will have a bunch of these bundles of magic ready to go on the nights I just can't face my...