Inn At Baldwin Creek & Mary’s Restaurant

The inn is very comfortable. It’s just the kind of place that I like to stay; an Inn with local people strolling in any night of the week to eat at the bar. You really get to know the local culture. I love a local inn that has an eating and drinking establishment attached. The food was amazing. I had a duck confit and it did not disappoint. The room was comfortable but not fancy as the price reflects. I really had no complaints. I wish my husband had been with me.

We went for New Year’s Eve dinner. Colossal mistake. The food was good but very expensive and the service was beyond awful. It took 3 ½ hours in total from 7:00 to 10:30 to complete the meal — most of it twirling our thumbs while waiting. An hour to place the order after which my wife’s meal came out cold. It then took close to 45 minutes for a fresh and warm dish to come for her while the rest of the family had to go ahead without her to keep their own meal warm. When she finally got her dish and finished her meal it was a good 45 minutes before the plates were cleared and then another hour or so to complete the desert order. I was ready to walk out after the first hour but it was New Year’s Eve and we stuck it out in order to have our family meal together while making the best of it. We will, however, never ever go back.

The last two times I visited Vermont I visited Mary’s Resturant. The food is delicious and the staff is very attentive and friendly.
My most recent visit was for the fall menu Sneak Preview. For all you garlic lovers out there, the garlic soup is a must. The roasted garlic appetizer, paired with goat cheese and toasted bread, yum. For the main course, I enjoyed the beef and potatos. And for desert pecan pie with a scoop of bourbon ice cream :). All very delicious.
My first visit to the Inn at Baldwin Creek and Mary’s Resturant, I stayed at the inn. The food was delicious, the bed was comfortable, the room was very clean and the atmosphere is perfect Vermont!
The Inn at Baldwin Creek and Mary’s Resturant is a must visit for the food, atmosphere and accommodations.

I went back and gave the food another try. Another season and another opportunity to showcase VT during harvest. The offerings of a new fall menu lured me into the sneak preview and I was once again reminded of that little place on Main St. The meal began with friendly explanation of the evening’s specials and the purpose of Sneak Preview. Diners are asked to enjoy any appetizer and any entrée for $ 25. In return for such a deal, they ask for comments to help them adjust the official menu for the season.
The Fall 2015 menu was creative and exploding with the best flavors of fall. Several dishes were ordered at our table and each one was impressive with distinct highlights of the season. The beets were roasted with the care and attention that root vegetables deserve. The poutine was flavorful in every component and had the creole flavor described. The shrimp was fresh and perfectly cooked. The fries could have used a bit more crisp to hold up against the spicy gravy. A classic is always the garlic soup but it is always best in the fall when the garlic is harvested. The roasted garlic appetizer helps validate this as it was served with local goat cheese and toasted bread. The bread was very thick and overly charred making for a bit of pain on the roof of my mouth but I managed to get past that and enjoyed the combination of creamy and tangy cheese with the mellow sweetness of VT grown garlic. Our entrees included the rib eye steak perfectly cooked with (even more) roasted garlic. The beef was sided with classic roasted potatoes and a seasonal vegetable medley of carrots and red cabbage. The salmon was well cooked and included some well seasoned rice and the same veggies. The noodle bowl had a flavorful broth but could have been bolder. The shrimp were cooked nicely and the sprouts were a nice component. The red cabbage makes another appearance in this dish as well and soy pickled egg could have used some more time in the brine. The meal’s finale was chocolate cake. The cake was moist and had just enough sweetness without being too much. I’ll be in again this season to see the changes and how the guests for Sneak Preview have influenced the final menu. Mostly I’ll be back for the late harvest flavors in VT.

In a setting so pastoral it could only be in Vermont, is Mary’s restaurant and the Inn at Baldwin Creek. It is a farm to table that serves some of the best garlic soup ever, a poutine with shrimp and fries, and fresh vegetables throughout the menu. Combined with lovely service and a relaxed atmosphere, this is a gem.

Our three day stay at the Inn started with a private cooking class led by Owner Chef Doug Mack. Nothing dull about it. Doug is passionate about everything he does. We learned, laughed and loved every delicious bite while there. All produce sourced from the Inn’s gardens. Proteins from local farmers. This is what slow food is all about.

I took a cooking class here, and it was fun. The food was great and we got a tour of the gardens and grounds. I learned a few good tips and still use the recipes.

It was fate that brought us to this restaurant and we couldn’t have been more happy about it. The water main broke in the yurt we were staying in while in VT so we couldn’t make breakfast that morning but Google showed us Mary’s. The service was excellent right from the beginning. Julie (I think) had excellent recommendations, brought us hot out of the oven scones which were TO DIE FOR and then even split our crawfish poutine in half because my husband doesn’t like seafood so they gave him a portion without. Which we didn’t even ask for. They are that awesome there. Our main courses were fantastic and she ended the meal by bringing me out a scoop of their basil ice cream (whoa) with a sparkler on top because I had mentioned it was my birthday weekend. I can’t wait to go back to Vermont and Mary’s!

Stayed at this wonderful authentic b&b the weekend of Halloween 2014. Stayed in Martha’s room. It was beautiful and cozy. Pillows are fantastic. The breakfast that is included is amazing. The scones and smoked cheddar cheese are a must!
Whether staying or not you have to have dinner at Mary’s restaurant. My husband has the pulled pork poutine which did montreal proud! The cream of garlic soup is a staple and lives up to its name. Also loved the wedge salad! Husband says the grilled cheese was the best he has ever had. Definitely returning in the near future!

I think I have discovered my new favorite place. Beautiful location with an excellent menu and great service. I went there the first time a few weeks ago and loved my meal. Unique stuff like rabbit stew poutine. Found out they were having a special intro to the fall menu and went back. Great combo meals where you can try 2 half portions of the entrees. Cajun shrimp appetizer was great. Kudos to the chef. Bravo to the owners. Cheers to the staff!

Stopped in on Shakespeare night and although they were busy, service was quick and efficient.
I ordered the lobster roll and was blown away. They know how to not overcook it, not too much mayo or dressing and just the correct amount of spices. Buttered/​toasted bun was perfect as well. It was LARGE.
I’m sure we’ll frequent it much more often than in the past.

It’s been a while since we stayed here, but I wanted to write a quick review. My husband and I have stayed at the Inn several times. Very comfortable rooms, and the restaurant is amazing. The garlic soup and cowboy steak was awesome and obviously very memorable :)

The Inn and Grounds: lovely old house. beautiful garden with hoop houses and green houses. there is even a chicken coop, which is charming.
The Food: great food. fresh eggs from the gals out back. Chef Doug is talented and fun!
The Staff: helpful, speedy, friendly.
Linda, the Proprietor: possibly the most unaccommodating and blatantly rude woman I have ever encountered.
Linda made it very clear that she was put out by far-​fetched requests like «can I get some water?» or «may I have some coffee?».
She found it appropriate to lecture the bride and the mother of the bride about some very inconsequential nonsense while they were getting ready for the ceremony– ie the MOST STRESSFUL part of the wedding day.
She also offended just as many wedding guests as she could.
The bed and breakfasts are part of the hospitality industry. The proprietor was, in a word, inhospitable.

My husband & I had dinner at Mary’s for our 20^th Anniversary and it was a wonderful meal. We shared the house salad and a Cream of Garlic soup that was so creamy and nutty and incredibly delicious. The restaurant was doing a Farmer’s dinner that night (featuring a local Beef farmer with whom we had a wonderful conversation), so we were treated to a complimentary beef slider on a cheddar biscuit that was truly divine! Our dinners were a special filet (med-​rare and cooked to perfection) and my husband had the lamb that was equally delicious. Great care was taken preparing the food and it showed. Service was friendly and attentive. We ended up at the bar for dessert the Bananas Foster piping hot from the stove over vanilla ice cream. Wow-​wee, we hit the jackpot with this one. Left sated and incredibly happy. We will definitely go back again!

Delicious local cuisine at appropriate prices. If you want amazing local sustainable food and VT hospitality, come here. Great local beer selection on tap too. Stay the night in one of their rooms upstairs for a real treat – the breakfast is to die for and included with a stay!

I’ve been to Mary’s many times in the past decade, and my husband’s family has been going even longer. As much as I love the place, my affection is primarily sentimental. I don’t know if Doug and Linda read these reviews, and given that Unilocal can be a hotbed for wannabe food critics and «foodies,» I wouldn’t blame them if they didn’t. That said, I hope they do read the reviews because they are telling Mary’s something about its food.
Mary’s was a pioneer in the Vermont farm to table movement, but the food has not kept pace with the times and seems stuck a few decades back. Take the farmhouse salad, for example — it includes not only homegrown greens but also grated carrot, cucumber, and onions. In short, not a composed salad worthy of a modern American restaurant but one resembling something you’d put together at the salad bar in a Ponderosa’s. It’s also totally overdressed and watery from the cucumber.
I’ve never had a decent risotto at Mary’s. I’ve ordered it twice, and on the «fool me twice, shame on me» principle, I haven’t ever ordered it again. The first time was a lemon risotto that tasted of absolutely nothing and appeared to be made from medium grain rice. The second time was an herb risotto that was cooked to mush, like congee. House-​made fresh pastas are always hard. I don’t know whether they put too much egg in the dough or don’t rest it before rolling but the pasta texture is terrible.
The «Kitchen Confidential» option combines two entrees on one plate, which is just bizarre since it gives the plate a buffet-​visit feel. It doesn’t even make sense since Mary’s has introduced small plates. If you don’t want to settle on one entrée, order two small plates or two appetizers.
And on most of our visits, between half and two thirds of the entrees have included a sort of vegetable medley — a combination of squash and peppers most of the time — what they refer to as the «seasonal accompaniment» or «vegetable of the day.» In fine dining, though, the kitchen should give specific thought to pairing vegetable accompaniments with the protein rather than just slapping a pepper and zucchini medley on the plate. It isn’t special, and it feels Applebee’s-ish. Speaking of which, plate presentation is a mess. Protein, starch, veg, each with its third of the plate, and huge portion sizes.
Best bets in my experience are the garlic soup, game meats, and burgers. The kitchen does cook game meats quite well, the cocktails are usually pretty decent, and the service is attentive. I like these guys so much and wish they’d join the 21^st century, since I think they want to be in the same league as, say, Black Sheep or Hen of the Wood, and they aren’t even close. Please, Mary’s! Step up your game!

we are staying in the B&B for a wedding on-​site. Doug (the owner and chef) took our breakfast order, went back to the kitchen, made everything then served it. awesome!
scones and preserves 10/​10, eggs done to order 10/​10, coffee and tea, brewed amd steeped ¹⁰⁄₁₀.
The Inn is quaint, the rooms are low-​ceilinged with many angled cottage rooflines, easily able to ding a skull and good, old beds.
Just a magnificent setting for an intimate wedding (or anything else you choose).

The Inn at Baldwin Creek is a nice property nestled up against a hill right outside of Bristol, maybe a 25 minute drive from Hinesburg down Route 116. Great countryside for an evening drive before dinner.
Nice patio and grounds, the dining room is slightly dated but then again it’s an Inn in the Vermont countryside so that’s to be expected.
Food was quite good, great burgers (both beef and veggie). Vegetarians take heart, you’ve got multiple options on the menu. Service was a little slow but it was a busy Friday summer night.
Oh and get the home-​made ice cream for dessert. Fantastic.
One downside is the bar and wine list. Being in Vermont and advertising all about the local movement, you’d expect a better on-​tap and bottle list than the night we dined. And the wine list is super-​ordinary. Like, gas-​station selection ordinary.

I’m spoiled– I admit it. Living within 15 miles of the Culinary Institute of America and 90 miles north of NYC, I’ve got the best of the best restaurants to choose from, right at my fingertips, offering a wide variety of magical culinary experiences to suit even the most discerning palate. But, I’m pretty much just a regular diner like the next guy– just looking for a fabulous-​tasting, satisfying meal out.
During a recent visit to the wonderful city of Burlington, my husband and I had the pleasure of being able to experience Thanksgiving dinner out for a change. We had previously booked our 4:30 table on-​line at Marys (@ the Inn at Baldwin Creek).
Even amid the short-​lived chaos when we first walked in (& could barely get in the front door due to all of the other diners with reservations waiting to be seated), the service was warm, welcoming and friendly. The ambiance was just splendid as we were lead to the small, lower level dining room in a cozy nook nearby the blazing fireplace. We felt that we had the best table in the house!
Both my husband and I were very pleased to note that Mary’s incorporates many ingredients from their own on-​site garden, as well as supporting the area’s farms by routinely using local, organic ingredients. A wonderful «farm to table» approach.
However, the food fell short of our expectations from what we had read in the earlier reviews. I found ALL of the food to be mediocre and found absolutely nothing that made me want to go back for seconds, unfortunately. The Thanksgiving stuffing was very dry and flavorless and the gravies lacked that home-​made stock/​broth savoriness that makes one utter «ummmmm» when they take that first bite. It seemed canned to both me and my husband.
The turkey was very moist, however, and I was delighted to find venison on the menu– an unusual seasonal treat for some of us daring lower NY diners. Even the «famous» cheese and scallion biscuits, which looked great, were very disappointing. They seemed old and made with boxed ingredients.
Unfortunately, the desserts struck out, also. The selection was very minimal and not hearty as one would expect at Thanksgiving. Virtually everything lacked that home-​made flavor and texture. The maple crème brûlée’ was served in small, disposable aluminum cups, buffet style, as though it had been made and baked elsewhere. It reminded me more of a tapioca bread type maple and egg pudding than a true brulee’. Shame.
Anyway, we still liked the place because of the rustic, rural setting, the lovely ambiance and the warm service. The food was the only disappointment… it was expensive and not worth the hefty buffet price per person, in my humble opinion.

Four of us went to dinner here on a Wednesday night. This place has historically been considered one of the best restaurants in Addison County and I’m happy to report that it does not appear to be resting on that reputation, but rather continues to maintain high standards.
The ambiance is that of an elegant country inn. the service was excellent.
The meals themselves were certainly above average, but nothing especially remarkable.
The medium rare flank steak was tough & chewy (perhaps it’s supposed to be that way?) and plate presentation was non-​existent, i.e., food was piled on the plate and you poked about to locate items.
The pizza and lobster & scallion fritters as appetizers were above average. The veal dinner with ubiquitous mashed potatoes was okay.
This is a 5 star location with 5 star service and 3 ½ star food.