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The Kitchen Table Bistro Is A Quality Dining Experience

By Keith Donaldson

Located in Richmond, the Kitchen Table Bistro builds its menu from scratch multiple times a year to create unique dining experiences for its guests. Owners Steve and Lara Atkins took time to answer our questions about the bistro.

What​ was the inspiration behind opening The Kitchen Table Bistro? How long have you been in business? ​How would you describe the atmosphere the restaurant offers to patrons?

So, we opened The KTB 15 years ago with the simple desire to serve great food. We wanted a comfortable atmosphere where guests could be as at home in a suit and tie or in jeans and a t-shirt. We also wanted a space that we reflected this potential to dress up or dress down, and a space that reflected our minimalist approach.

The building is a 1795 brick farmhouse, built by Thomas Chittenden, Vermont's first governor, so it has some good bones. We renovated the space, turning it into more of a modern farmhouse feel, with shiplap siding in several dining rooms, and a sleek walnut bar.

On the website it says that your menu is inspired by the seasons and by "personalities." Can you explain this a little more and give examples of this inspiration?

Our menu is modern Vermont bistro, with an emphasis on local ingredients. When we say that we are inspired by personalities, it refers to our farmer families, bakers and fishermen that we work with. We tend to work best with people who we like, and a lot of that "like", is a shared appreciation for the details, great knowledge of what they are selling/growing/catching, and a work ethic that lines up with ours. We rely on their enthusiasm for what they do to bring us the best ingredients, making it easy for our staff to get excited, and share that excitement with our guests.

What is one of your personal favorite current menu items and why?

Some of our favorite dishes are our as follows: Vermont Steak Tartare, Quail Egg, pickles, radishes and crispy potatoes, tiny greens salad of JSF Beets, Boucher Blue Cheese Dressing, Dry-Fried Brussels, pickled cauliflower; grilled swordfish, creamy herb polenta, roasted fennel, spinach, Red Pepper Romesco; Grandmother's Apple Cake, warm butterscotch, sweet cream ice cream; open-faced coffee-chocolate sundae with candied almonds.

I read that patrons can also host banquets at The Kitchen Table Bistro. Why do you think this the perfect location to host an event?

We host private parties of 10-34 guests in several of our various dining rooms, appropriately sized for the event. With views of Camels Hump from upstairs to the flower gardens seen from downstairs, our unique bucolic Vermont site exemplifies having a true Vermont experience. We tailor menus to our seasons, allowing us to take advantage of the Vermont bounty, even in the winter.

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