Peter Havens Restaurant
32 Elliot St, Brattleboro, VT, 05301
Peter Havens Restaurant Menu
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Address :
32 Elliot St
Brattleboro, VT, 05301 - Phone (802) 257-3333
- Website https://peterhavens.com/
- Click To Get Directions
Opening Hours
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Specialities
- Takes Reservations : Yes
Delivery : No
Take-out : No
Accepts Credit Cards : Yes
Good For : Dinner
Parking : Street
Bike Parking : No
Wheelchair Accessible : Yes
Good for Kids : No
Good for Groups : Yes
Attire : Casual
Ambience : Intimate
Noise Level : Average
Alcohol : Full Bar
Outdoor Seating : No
Wi-Fi : No
Has TV : No
Waiter Service : Yes
Caters : No
WE SERVE THE FOLLOWING STATES
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O S.
This place is adorable, and one of the classier spots in Brattleboro. Their server Maggie is an angel!!!
(5)Eric M.
I have been here twice in the last year, under the new ownership, and both times I left feeling underwhelmed, overcharged, and hungry. The magic, is gone. Don't get me wrong, the food is still good, (although, the mashed potatoes were inedible...dry and tasteless) but, I have no desire to rush back.
(3)Annie G.
Visited on a quiet Sunday evening and had dinner at the bar. Food was superb and the bartender (Brian) and server (Maggie) were very engaging and friendly. We had a great time! Peter Havens will be in our regular restaurant rotation. We eat out often and this is our favorite in Brattleboro. We are from Deerfield but will get up there as often as we can.
(5)Mike S.
I rarely give 5* to any establishment. In the case of Zach at Peter havens, he deserves it for incredible excellence of ingredients, creativity of recipes, execution in the kitchen and service in the dining room. Oysters were fresh, impeccably cleaned and served with an amazing soy based sauce that made my oyster challenged wife a lover. The tuna poke/tartar had herbal potato chips. The Cesar salad had duck confit in it'. The escargot served in a puff pastry was spiced with fresh basil and thyme. The ribeye had A sauce which included cheese curds. The seafood special of scallops and mussels and chorizo were served over risotto with a sauce perfectly balanced of wine, butter and lemon. The lobster........ kill me now. Then Creme brûlée with perfect crust, chocolate mousse not too heavy and a panna cota with coconut and secret ingredients. Special white wine from Greece! Two different highlighted French roses and a special drink called French 77 has sent me to gastro heaven. Praise the lord and all the heavens and special spirits and muses.
(5)Marc W.
A regular from the restaurant has reached out to me and informed me that I wasn't taken seriously because of the drinks I ordered - I guess this place, as I suspected is meant only for older snobs.
(2)Dianna S.
Freaking amazing. I booked this restaurant several months ago for my honeymoon last week. When we walked in, the hostess walked us to our table, seated us and said congratulations. Nice touch, she made a note! Service was at a nice relaxing pace. Meals were not rushed out, which made me think someone was in the kitchen taking extra special care of our food. To start, we split the mussels appetizer. I do not eat mussels normally; they're not something that appeals to me. But these were incredible. I kept saying "just one more" and "after this one, I'm done" ... but I couldn't quit eating them. I had the oven roasted chicken breast for my entree. And sure, chicken can be boring. But for me personally, I LOVE chicken. This one, however, I think everyone would enjoy. The mustard sauce on it was so creamy, velvety and delicious. It was perfection. The chicken itself was incredibly moist. Hubby had the lamb chop, and he loved it. I took a bite and, not one to ever order lamb, I was pleasantly surprised at how good it tasted. Our dessert came out with candles in them to celebrate our wedding/honeymoon. So very nice. I had the apple tart with vanilla bean ice cream, and hubby had the chocolate flourless torte. Both were beautiful and sweet. My only regret was not finishing it as I was too full. I will come back to Brattleboro again some day, and when I do, a visit to Peter Havens will be at the top of my list.
(5)Ralph E.
Excellent food and excellent service. You won't be disappointed.
(5)Paul A.
Peter Havens works hard to make their customers happy while serving up principled and smart dishes. However, an unattractive interior paired with heavily underseasoned and pretty dated food makes this a solid three-star for me. I want to first say the service here is superb. The man who waited on us was incredibly nice and over the course of the night he treated every single person in the restaurant with respect and kindness. How do I know this? Because like all ten tables are crushed into the back of this single room and a pretty huge empty (and I imagine at times loud) bar area takes up the other 2/3 of the space. The food here is definitely trying but falling short in some fundamental ways. One is underseasoning. Each dish we had needed a huge pinch of salt within virtually every element. A gnocchi dish had a nice sauce which, like every sauce here, was a bit over reliant on butter. The gnocchi themselves were a bit gummy but the hunters-style sauce of crispy pancetta bits and diced aromatics served on top was definitely good. Next was a Braised Rainbow Trout that was supposed to come with some kind of truffled filling but it seriously had no truffle taste whatsoever. The risotto it was served with was straight up cold, but it tasted good which actually bummed me out the most since I bet it would have been awesome if they just served it like warm at least. The trout itself was fine, a bit overcooked but very fresh. It just needed, you guessed it, salt. A Grilled Game Hen was excellent but served with the predictable and somewhat dated side of straight up white mashed potatoes. These again were supposed to be truffled but definitely had no truffle taste whatsoever. The Hen, as mentioned, was yummy but it had a strange bacony tasting filling stuffed beneath the skin that looked a little unappetizing when you actually started cutting into the bird. The apple tart dessert was probably the worst part. The tart was really doughy and tough and the caramel on top had not been cooked long enough, so rather than it being an amber caramel color/taste it was more like yellowish sugar syrup. The ice cream on top was great, though not made at the restaurant. This is by no means a bad restaurant and the service here alone makes it worth visiting, if they just fix a few issues in the kitchen and maybe improve the layout a bit they could be one of the better restaurants in the area.
(3)Cindy C.
We found this gem on a stopover in Brattleboro. Excellent food with tasty combinations of flavors and ingredients. My husband's duck liver pate was the best we have had outside France and NYC, and our fish dishes with risotto were delicious. The staff was friendly and helpful. We wish this restaurant was close to us in PA as we would be there often.
(5)lawrence f.
we returned after a long absense.........mussel appetizer was perfect....plump, sweet, plentiful with a lovely rustic broth.........my wife's rib eye was large, tasteful and perfectly prepared....as usual, the service was professional and welcoming.......i think that the young chef his found his stride.......we'll return soon.
(4)Jeremy W.
We visited for dinner with our 2 young kids. It's not really a children friendly restaurant, but we made sure to be there early (as the doors opened) and they made us very welcome. The food was really good, but the portion sizes were too large. Less would be more, and leave room for dessert.
(4)Kate B.
Absolutely wonderful experience. We had a nine o'clock reservation on Thursday, which was unnecessary because there were only a few tables seated, but we were still greeted and served with utmost care and attention. Our server was excellent, even though she was still training she was extremely informative about the menu, and knew when to ask for help from the bartender for a wine recommendation (which was fabulous). My partner and I weren't celebrating anything in particular, but it was one of the most memorable and romantic dinners we have had together. Everything we had was beautifully prepared and exquisitely executed. I highly recommend the Duck Pate for an appetizer, and we had the soup of the day (New England Clam Chowder). I have had my share of chowders in my life and this one surpassed every single one! I had the Rainbow Trout with mushroom risotto, my partner had the lamb T bone. Both cooked to perfection and beautifully paired with the sauces and sides. I can't wait to go back!
(5)A Z.
We had a nice little dinner at the bar here the other night. it was Saturday so we should have made reservations, but we showed up right when they opened so they made room for us at the bar. They opened with some bread, oil and olives. The fresh-baked bread and oil was delish. The dude got some scotch, which the bartender cooled in a shaker. That never happens! We started with the mussels (amazing) and cauliflower & carmelized onion soup (also good!). I got a new york strip, but was bummed they didn't have the bleu cheese ribeye they featured online. The dude got a veal shank which he enjoyed too. My only nitpicky complaint was that the potatoes tasted like they came from a box with some truffle oil drizzled on them. But... I'm SURE by the looks of everything else that they did not come from a box. Great atmosphere, elegant dinner. We had a great time.
(4)Drew A.
Excellent meal, I ordered the scallops and they tasted amazing. They were cooked perfectly. The presentation was nice also.
(5)Steven D.
Took my parents here for their 40th wedding anniversary a few months back. They forgot to put in my Mom's order so instead of admitting it right away, they told her it would be right out. What came out was a barely cooked piece of salmon that was raw throughout. Two other people in our party also ordered the salmon so it was clear how it was intended to be cooked. Also found a shorty curly hair baked into our fries. Usually things like this don't bother me that much, but for a $400 dinner, I would expect better.
(2)David W.
I've been eating at Peter Havens for years, and am in agreement with the vast majority of comments on here, that it is simply one of the best restaurants anywhere. Still, I think a lot of people are aware that the restaurant recently changed hands, and for many I'm sure they're wondering if this means a change in what one might expect. The answer to that question is, "yes." The previous owners were two of the finest operators I've ever had the chance to experience, and I wondered if Zach, the new owner, could fill those gigantic shoes. My wife and I had the pleasure of dinner at Peter Havens this past Saturday, and I simply had my socks knocked off. Chef Zach has taken the incredible foundation built over nearly two decades and raise the bar considerably. It's not just that Peter Havens remains the best restaurant in town, or in the region, it has simply become a world class operation. The service was spectacular; the environment remains so welcoming; and the food was of a level I don't think Southern Vermont has experienced before. Peter Havens has risen to a level that begs questions of when the New York Times will be visiting. I'm not kidding. We enjoyed: Bread and wonderful infused olive oil. Mussels: They changed my wife's life. She's never been a big one for seafood, and she ate every last bit on the plate. Seared Pork Belly: Cooked perfectly, crispy on the outside and melting on the inside, served with an Asian barbecue and white bean cassolette. Freaking perfect. Breast of Chicken with Herb Veloute: Honestly, it's hard to impress me with chicken, while at the same time I consider it to be the halmark of a great chef. Zach did not miss a beat with this one. The chicken was prepared perfectly and the vegetables we beautiful and still retaining fresh snap, while being cooked exactly as I like them. Still, what makes the dish is the sauce. You just don't see chefs work with veloute anymore, and I think that's because it's a complicated sauce. While seeming so simple it is a high wire act that can easily pass over into the world of being pasty where it should be... well velvety. This one was perfection. Braised Veal Shank: Well... this is where I move into a a whole different world of respect for Zach. Look, braised dishes are usually an easy layup for a chef... And as such, many just mail it in, but Zack's attention to detail is obvious in this preparation. Again though, it's the sauce... Honestly, I don't know when, or where Zach sold his soul, but it's not possible to make a sauce this good without having done a deal with the devil. The mouth feel was something that just rocked my world. I should be clear, I'm a professional chef, with AAA Four Diamond and NYT Four Star restaurants under my belt, and this sauce nearly made me hang up my apron and throw away my clogs. Simply put... this is one of the top five dishes I've had in my entire life.
(5)Joanne N.
The food was delicious and our bartender was nice and friendly. I had the beef and my friend had the chicken and we both found it delightful. The bread and dipping oil was also very good and the duck pate. The only issue I would have is the bar chairs I found slightly uncomfortable, and we would have had a long wait for a table. Also they were out of the specials by 8pm. Although we probably should have called for a reservation. They did bring out a birthday surprise which was nice as well. The new owner seems to have done a lot for the place. I will go back again sometime.
(4)Lisa B.
Some of the finest dining in the area! You will not be disappointed. Fresh, local flavor at it's best. I had the salmon roasted with a mustard crust served with wilted spinach and wild mushroom risotto. Fantastic. My husband had 14oz. Rib eye with homemade fries. Grilled to perfection. We ended with an almond creme brûlée that was light and creamy. We left feeling very fat and sassy!
(5)Megan B.
This is, by far, the best restaurant in Brattleboro! The food and service are top-notch. We have been a few times and have always been completely blown away. We've tried a variety of cocktails, appetizers, main courses, and desserts--all are fresh, complex, satisfying, and beautiful. The ambiance is warm and inviting, too. You won't want to miss Peter Haven's when you are in Brattleboro. Delicious!
(5)Jared C.
Excellent dinner and service. Fresh, seasonal and inspired. Recently changed hands - was great then and is just as great now.
(5)Dan R.
I came here on Saturday night. They were able to accommodate our party of seven with a one-hour advance reservation. What amazing food! I had salmon with homemade bearnaise & escargots appetizer. Both were great. My friend's duck was dry. They apologized & expressed him a salmon instead. I hear the ribeye and swordfish were quite good. The salads were perfect in their simplicity & balance. The seafood pasta was a hit. My friend felt it a bit pretentious, and perhaps it is for Vermont, but I'm a NY'er and I found the meal to be great tasting and the service to be good. I also found it to be reasonable considering the quality of food.
(4)Steven P.
Every part of this meal, from the tuna tartare and crab cakes, through the pan roasted duck and trout almondine, to the flourless chocolate torte and pumpkin cheesecake was outstanding. The prices were not unusually high for a restaurant of this quality--we would pay as much and likely more in Portland Maine (a great restaurant town). We will definitely return.
(5)Jane B.
We went here for high school graduation over Memorial Day Weekend in 2009 so I am a bit late in posting but want to give credit when credit is due. The food, service and ambience was superb. We had the soft shell crab special appetizer which was excellent. So were the mussels. At our table we had the duck, salmon, steak, and fish special. All were terrific. The lemon tart for dessert was a favorite. The owner told us the history of the art in the restaurant. There are maybe 12-15 tables in the place so make reservations.
(5)E P.
We found ourselves visiting the Brattleboro area for a family gathering- first time visitors. My sister made the dinner reservation and we all agreed that she made an excellent choice. There were six of us and we were very pleased with the meals we ordered. Five out of the six of had a dish which included shrimp- we all agreed each had been prepared very well. Some had the shrimp with pasta, some of us without. Each shrimp dish included several very large tasty shrimp in a light sauce, there was also local farm fresh vegetables as part of the meal. My mother enjoyed the lamb (chops). Along with our meal we all enjoyed a very nice white New Zealand wine that was recommended by the waitress- it paired well with the food. I would not hesitate recommending this restaurant.
(4)Mike M.
Not what it was, new owners and a big disappointment for longtime fans. Dry pork, bland flavor, overlooked NY strip. Way too expensive for what you get.
(2)Barry A.
Very friendly folks and good food, but not quite the best. If you're looking for a place to have a glass of wine during a snowstorm, this is it. The large window in the front is perfect for sitting and watching the snow and the atmosphere is friendly and cozy. I ordered a pasta/seafood dish last time I was there, and it was overladen with the cream sauce. Overall, the food was fine, but forgettable. However, this place remains a very popular spot with a long local history.
(3)E. W.
THE best place in town for a special occasion. Prepare to be enchanted by host and chef. Delectable, local, and fresh. Lovingly and exquisitely prepared and served in a beautiful space by owners who truly care.
(5)Stephen H.
Perhaps the best eats in downtown Brattleboro. Pricey, but if your looking for gourmet, this fits the bill. The short menu is ever-changing, but emphasizes fresh seafood, perhaps scallops sauted with crabmeat and roasted red peppers in a light cream sauce, curried jumbo shrimp with mango chutney, and poached grouper with lemon-cilantro bchamel sauce. Filet mignon usually is fired with a green peppercorn-bourbon sauce, and roasted duck might be sauced with sour cherries, black currants and port wine. Gravlax, escargots, clams casino, chicken-liver pt and smoked trout with horseradish sauce are good starters.
(5)sue c.
We arrived at 8:30 p.m. with no reservations and hoping for a table but there were none available. Fortunately the owner greeted us at the door and suggested that we dine at the bar. We started with sauteed escargot and they were really, really good. Next came the house salad: fresh mixed greens, light vinaigrette and a generous accompaniment of crumbled blue cheese. Then we ordered roast duck and lamb chops for our entrees. The duck was tender with crisp skin and the lamb was succulent. Both were served with a fresh vegetable mix of haricot vertes, wax beans, strips of carrot, wilted spinach and slices of vinegar beets. Outstanding meal and service made this a birthday dining experience to remember!
(5)Bruce O.
Not for early eaters. On a recent cold Saturday evening, my girlfriend and I found ourselves looking for a nice restaurant in downtown Brattleboro. Yelp pointed us to two good options: T J Buckley's and Peter Havens. Unfortunately, at 5:15pm, neither establishment was open for business. We left town extremely disappointed. Doesn't anyone have an early dinner in Brattleboro before heading out to later events?
(2)Jerry H.
Very nice and Peter is great. Wine list is outstanding in terms of selection and prices. Food is very good. Dessert selection could be improved with some lighter choices featuring fruit or sorbet. Definitely recommend a dinner here
(4)Tara H.
We went to Brattleboro for a romantic getaway, and our lovely Bed and Breakfast folks recommended Peter Havens. WE WERE BLOWN AWAY. This place oozes comfort, class, and taste. The host is co-owner and his partner is the chef. You will feel as if you are in someone's home being served by an ever gracious family. The liver pate was to die for, I could have licked the plate. Everything from start to finish was phenomenal. My boyfriend was so amazed by the butter that he ordered more bread just to continue to eat it!! We were surrounded by the artisans of Brattleboro and the other tourists who were just as mesmerized as we were. We were one of the last tables to leave and Tom, the host extraordinaire chatted with us as if we were friends. He learned that we were fans of Will Ackerman and gave us a new CD hot off the presses because "Will is a dear friend and he would want me to pass it along." Peter Havens is just that kind of place...Magic!
(5)Sophia M.
Don't bother making a reservation or going because they aren't organized enough to keep reservations case in point, my 12-year anniversary fiasco. Made reservations six months in advance as per recommendations from Forty Putney B & B to celebrate our wedding anniversary the first weekend in June during the strolling of the heifers This coinciding with the Stroll made making the reservation in advance even more important since the weekend is booked solid. Called the restaurant 2-days in advance to save the trouble of them having to reconfirm with us only to have Tom the owner inform us that he did not have our reservation and that I must have called TJ Buckleys instead (we had reservations booked the next night at TJ Buckleys) so this was rather insulting especially as I plan our anniversary celebration each year with extreme attention to detail. He then offered us a 9:00 table because of course he could not take ownership of his mistake and figure out a solution to right his mistake. Furious - such awful customer service! My message to all you foodies in Boston and New York is to skip this place since they clearly do not have their $&@ together. Dine at TJ Buckleys instead since the food is sensational and they know how to run a restaurant. Thanks for the anniversary surprise Tom! Won't ever be coming back!
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