An Enhanced Dining Experience at The Norwich Inn – New Dining Room, New Chef, New Menu
New Dining Room
The Norwich Inn, one of the oldest inns and breweries in Vermont, recently launched locally-inspired Dining Room renovations. The Inn received a complete restoration and redecoration last year. The Dining Room provides a quiet, polished, and romantic fine dining setting, and it’s one of the closest Norwich restaurants to Dartmouth College. You’ll notice the repurposed wood tables, hand-crafted hanging lights, and old-world art – a simplistic yet stylish ode to the Inn’s beginnings in 1797.
Not only do our guests have the opportunity to slumber in one of our historic guest rooms, savor award-winning, house-brewed Jasper Murdock Ales, and attend popular events, but you’ll now have the privilege to indulge in ever-changing New England fare. Our unique Inn is the only restaurant in the Upper Valley region to provide a newly-transformed menu and five unique dining spaces. We’re also only a short drive from Norwich’s King Arthur Flour and steps across the Connecticut River from Dartmouth College in Hanover, NH. Tourists know us as one of the oldest and best breweries in Vermont – now our revamped dining experience is bound to leave a long-lasting impression on hungry patrons.
A quick look into the pedigree and philosophy of Scott Liberty, Executive Chef:
What is your background and experience in the culinary world?
I started in this industry when I was only 17 in 1990. Like most who aspire to be a Chef, I started in Burlington, Vermont, as a dishwasher/prep cook; first at the Ramada Inn, then at the Sheraton hotel, and later at Burlington Country Club. Earlier in my life, I actually wanted to be an architect. But I found myself continually being drawn to the culinary arts. At 23, I moved to Arizona to further my interest. I first worked at T-Cooks at the Royal Palms, followed by Lon’s at the Hermosa Inn, Michaels at the Citadel, Rancho Pinot Grill, Nonni’s Kitchen, M Culinary Concepts, Houston’s Too, and Wild Land Fire Catering. I worked my way up the ranks in the kitchens until I felt I had the skills and experience to lead and teach employees what I have learned.
In 2011, I found my way back to Vermont as the Executive Chef for Bloods Catering and then, in 2013, opening Chef for the Worthy Kitchen in Woodstock. In late 2014, I took a break from restaurants and cooking for a time. But I really didn’t: I would help out with events for the Worthy Kitchen and the Norwich Inn. It was nice to be able to come in and get back to my roots of just cooking but the Chef in me could not. I had some unfinished business.
What inspires you today?
I guess it would have to be the challenge of the restaurant, the complexity of moving parts, the food, the team, and the guests.
What’s your culinary philosophy?
Don’t let “good enough” be good enough. Everything can be improved upon – plate presentation, timing, cooking technique, knife skills, etc.
What is your favorite dish?
I get asked that all the time. I don’t have a favorite. The culinary world is constantly changing; food is evolving. One day it could be one dish, the next day it could be another. A better question is: what do I like to eat? Put a board of cured meats, grilled baguettes, foie gras torchon, local cheeses, mostarda, house-made pickles, and a big glass of Bordeaux – now we are talking.
What do you like best about being a Chef?
The opportunity to teach cooks what I have learned over the years, to better prepare them for their next step in this industry. I like to build and grow a team that takes pride in delighting our guests.
If you’ve ever dined at The Norwich Inn, you’ll quickly notice a newly-transformed dinner menu, which is served after 5 p.m. every evening. Executive Chef Liberty has taken classic New England recipes, many with local ingredients, and re-introduced them as pleasing to the eye and the palate. The grilled grass-fed filet mignon is served on a bed of horseradish fingerling potatoes and sauteed baby carrots, smothered in red wine demi-glace, and topped with crispy tobacco onions. Those of you who love fresh-caught fish will fall in love with our grilled Faroe Island salmon fillet, which is served on top of a creamy vegetable chowder. The Inn has also featured many nightly specials, including Half-Price Wine Night, Prime Rib Night, and Flight Night (a sample of our own Jasper Murdock Ales).
Five Unique Dining Spaces in Norwich, VT
In addition to the Dining Room, which is quickly becoming the most talked-about space among Norwich restaurants, we have a seasonal outdoor patio, an exclusive Wine Room (for private dining), the bright, casual Terrace Room with expansive windows and a fireplace, and, of course, The Pub. For meetings and banquets, we feature the Wine Cellar and Library.
Premier Norwich Restaurants
There’s never an offseason for high-quality craft beer, inventive fine dining, and luxurious, historic accommodations. Start planning your next Vermont getaway to The Norwich Inn by dialing 1-802-649-1143 or visiting us online at NorwichInn.com.