When you make your reservation, be sure and request the dining room with a/c. Â If you cannot be seated in that dining room, don't go-it's not worth it.
I became overheated and miserable during my meal. Â There were also no cold options on the menu for summer. Â I recommend that Mary's does not seat people in the dining room without a/c.
All 5 of us were very uncomfortable by the end of our meal and very eager to leave. Â It was much cooler outside immediately when we walked out the front door.
It's amazing that we spent over $200 for a meal with an overall experience that we do not want to repeat.
The food was not much to write home about. Â
They may have won awards in the past, Â but I did not
anything noteworthy as far as the food goes. Â It was hard to focus on the food due to the heat.
We all wish we had stayed home.
Livid Localvore
I've been to Mary's many times in the past decade, and my husband's family has been going even longer. Â As much as I love the place, my affection is primarily sentimental. Â I don't know if Doug and Linda read these reviews, and given that Yelp can be a hotbed for wannabe food critics and "foodies," I wouldn't blame them if they didn't. Â 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. Â Take the farmhouse salad, for example - it includes not only homegrown greens but also grated carrot, cucumber, and onions. Â 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. Â It's also totally overdressed and watery from the cucumber. Â
I've never had a decent risotto at Mary's. Â I've ordered it twice, and on the "fool me twice, shame on me" principle, I haven't ever ordered it again. Â The first time was a lemon risotto that tasted of absolutely nothing and appeared to be made from medium grain rice. Â The second time was an herb risotto that was cooked to mush, like congee. Â House-made fresh pastas are always hard. Â 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. Â It doesn't even make sense since Mary's has introduced small plates. Â If you don't want to settle on one entree, 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." Â 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. Â It isn't special, and it feels Applebee's-ish. Â Speaking of which, plate presentation is a mess. Â Protein, starch, veg, each with its third of the plate, and huge portion sizes. Â
Best bets in my experience are the garlic soup, game meats, and burgers. Â The kitchen does cook game meats quite well, the cocktails are usually pretty decent, and the service is attentive. Â I like these guys so much and wish they'd join the 21st 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. Â Please, Mary's! Â Step up your game!
We really loved the ambiance of this restaurant. The Vermont country inn and location made it really feel like home. The food was excellent as always. Tried the Thanksgiving buffet last year and it was excellent. The only reason I'm not giving it 5 stars is the seating. My wife and I had a tiny table that was close to other diners so there wasn't much elbow room. Probably added a couple more tables to accommodate the Thanksgiving crowd. We loved the food, especially the desserts.
Review Source:My fellow Yelpers, outside of a very bad experience at an Italian restaurant in the capital city see my other reviews), Mary's Restaurant at Baldwin Creek ranks as the worst dining experience I've had in Vermont.
We arrived at 7:15 for a 7:30 reservation on Sunday evening. Despite darkness and heavy rains, the trip on 17 from Warren over to Bristol was a walk in the park compared to trying to navigate the swamp of the parking lot.  Pitch black, unlit,  we stumbled through  ankle deep and flooded  ankle  spraining holes throughout the parking area. I understand you can't control the weather but you can provide some lighting.
We entered a restaurant that was perhaps 30% occupied. Â We were greeted by a younger woman who inquired if we had reservations? I answered in the affirmative but before I could give her my name she cut me off by informing me that despite the fact we were late, they had held our table. Â "Strange'" I responded, "Since by my watch we're 15 minutes early." Â "You're not the A**** party?" Â "No. we're the T******* party for 7:30." "Well your table isn't ready you'll have to wait." Â Wait we did only to be approached by another young woman inquiring if we were the A***** party yet again. Â Apparently, disappointed to learn we were not , she disappeared never to be seen again. Â
Finally, after 20 minutes of waiting, a third, older grey haired woman asked if we were being helped. Â Finding our name on the list, she immediately seated us a table wedged against a fireplace. Â I sat facing a window while my wife, on my immediate left, sat facing the brick of the fireplace. Â At this point we both knew this was not going to be a good evening.
More to come.
First the break down of stars... 2 for food, 3 for the room, 4 for service.
We stayed for 2 nights and ate 2 breakfasts and one dinner in the restaurant.
Service - I'll start with the good. Â The service was overall very good. Â The waitresses that took care of our dinner on the first night were stellar. Â Very accommodating to the fact that we had our two young kids with us and perfectly attentive. Â The owners (Doug & Linda) took care of us for breakfast the first morning and they were also wonderful. The breakfast waitress on the 2nd day did not seem to be a morning person, nor a fan of kids. Â Her tone was short, but half way through breakfast she disappeared and Linda took over our service.
The room - we stayed in the Treehouse. Â It was very well appointed, clean and comfortable. Â However, it was listed as being good for kids because of the 2 twin beds but the those beds are placed right by the exit door with no good way to ensure the kids can't just open the door and leave. Â There's no deadbolt or chain on the door, so we had to literally barricade the door (total fire hazard) in order to be certain our 2.5 year old couldn't just slip out in the night. Â The main part of the room with the queen-sized bed is down a few steps and around a corner. Â It was tough to sleep well while worrying about the kids. Â It's not that our younger one is a big escape artist typically, but in an unfamiliar place, we weren't certain what she would do if she woke up in the middle of the night and couldn't immediately see where we were.
The food. We thoroughly appreciate the effort to source locally. Â That's a big deal to us. Â So for that, we give them credit. Â We also love that they have their own egg laying hens and garden right onsite. Â Unfortunately, we felt that the food failed to hit the mark. Â Conceptually, the menu items sounded great, but with the exception of the pan seared salmon I had on the first night that was cooked perfectly to my liking (just through with a nice crust), everything fell short. Â My husband's chicken was dry (probably not brined) and over-cooked. Â The kids' veggies were overcooked and mushy. Â Breakfast eggs had so much water added to extend their mass that we had spongy, flavorless omelets and scrambled eggs. Â Everything sounded so good when we read the menu - but most everything turned out disappointing and no one made it into the clean plate club. Â The one bright star at breakfast were the scones that come with every meal. Â They were rich, buttery and moist. Â Because the owner were so pleasant and helpful, I wish I could say better about the food, but I just don't feel that it reaches the level of quality they are aiming towards.
All in all, we would highly recommend staying at this place with just adults or with older children. Â But we would suggest you find somewhere else to eat if you are looking for a better culinary experience.
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. Â 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). Â Vegetarians take heart, you've got multiple options on the menu. Â Service was a little slow but it was a busy Friday summer night.
Oh and get the home-made ice cream for dessert. Â Fantastic.
One downside is the bar and wine list. Â 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. Â And the wine list is super-ordinary. Â Like, gas-station selection ordinary.
This review is for their cooking classes only. Â I have not had the pleasure of eating at the restaurant yet but I imagine we will some day. Â We took the Braising Game class with some friends of ours in November. Â The title was a little deceptive and led me to believe that we'd be cooking bear, deer, and elk. Â In actuality, it was a play on words and more about braising techniques (big difference). Â We worked with chicken, fish, fennel, pears, and a variety of other pretty mainstream items. Â Which was fine with us because I don't know how I'd feel about eating Bambi.
Having taken classes at NECI Essex previously, we were interested to see how these compared. Â The atmosphere was much more laid-back and casual, for certain, and we loved the owner/chef/instructor Doug. Â His recipes were simple yet delicious and he was fascinating to listen to. Â His methods were more for the "common folk" than NECI - meaning that he showed us some cooking / cutting techniques but didn't highlight the fact if you were having difficulty mastering them. Â It was really about enjoying the food and the experience. Â Doug also took us out back and showed us his chickens and greenhouse setup. Â I LOVE that sort of thing - that he does what he can to provide his own produce / eggs for his restaurant. Â Big kudos in my book! Â We had an absolutely marvelous time at this class and would happily take another if time allows.
I'm spoiled- I admit it. Â 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. Â 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. Â 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. Â The ambiance was just splendid as we were lead to the small, lower level dining room in a cozy nook nearby the blazing fireplace. Â 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. Â A wonderful "farm to table" approach.
However, the food fell short of our expectations from what we had read in the earlier reviews. Â I found ALL of the food to be mediocre and found absolutely nothing that made me want to go back for seconds, unfortunately. Â 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. Â It seemed canned to both me and my husband. Â
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. Â Even the "famous" cheese and scallion biscuits, which looked great, were very disappointing. Â They seemed old and made with boxed ingredients. Â
Unfortunately, the desserts struck out, also. Â The selection was very minimal and not hearty as one would expect at Thanksgiving. Â Virtually everything lacked that home-made flavor and texture. Â The maple creme brulee' was served in small, disposable aluminum cups, buffet style, as though it had been made and baked elsewhere. Â It reminded me more of a tapioca bread type maple and egg pudding than a true brulee'. Â Shame. Â
Anyway, we still liked the place because of the rustic, rural setting, the lovely ambiance and the warm service. Â The food was the only disappointment.... it was expensive and not worth the hefty buffet price per person, in my humble opinion.
Recently returned to Mary's Restaurant after a 17 year hiatus. (We moved out of state.) Amazing. Still. Great service. Great atmosphere, It's Vermont after all. And, Linda (Mary no longer exists) gave us an after dinner tour after expressing our conviction that the main dinning room did not exist 17 years ago. (Apparently it did, we were eating in another part of the Inn, 17 years ago.)
Review Source:I have been going to Mary's since before it was even The Inn at Baldwin Creek, when it was still on Main Street in Bristol. Head Chef Doug Mack continues to come up with innovating meals. If you want to get into a lively discussion with him, tell him the Canadiens will never win a Stanley Cup.
For drinks, I always order an Autumn Pear something. Cannot remember it's full name, but Martha knows what it is. On the spring menu there is a blackberry cosmo, which is good, but very sweet. Too sweet for me.
I had the portobello salad last night and talk about amazing. The portobello is sliced and served on a bed of greens with a tangy dressing. The mushrooms had a smokiness to them that was phenomenal. The house salad is always a good bet, my favorite part being the candied almonds on top.
The menu changes seasonally and the spring menu is fantastic. I have only had one of the dishes so far, but the Ring of Fire lasagna is very good. I did have to add a bit of salt to it however. It is a mix of spring veggies individually rolled, surrounded by a béchamel sauce and a spicy pesto-y sauce that explodes in your mouth. My dad, one of my dining companions for the evening, had the PEI Mussels. Need I say any more? If you are going to eat mussels, they must be from PEI. He said very little throughout his meal.
A nice addition to the menu (which was added a few years ago) is the Bistro Menu, which offers comfort-esque food. The plates are usually smaller, but just as good. Mary's is also now offering seasonal bowls, which this season are chicken wings, the PEI mussels, and duck jambalaya. The kitchen confidential is a great option, which is a half portion of two items on the menu. It changes on a nightly basis, so it is not as if you can decide which two items you would like to have.
For desserts, last night I had the tiramisu, which was good, but not the best I have ever had. If you like Banana's Foster, I suggest ordering it. I have been known to order it as my dinner before. Martha, one of the members of the Mary's family, has started a cupcake option on the menu, offering two small cupcakes. Last night's offerings were Margarita and Chocolate with Sea-Salted Caramel Buttercream.
I cannot comment on the Inn, as I have never stayed, but the restaurant is fantastic. The staff are friendly, and Chef Doug frequently wanders into the dining room to chat with customers, and will always make time for you if you want to talk hockey, especially during the playoffs. Mary's is a restaurant I can go to and be guaranteed that I will leave satisfied from a delicious meal.
I have had numerous dining experiences at Mary's Restaurant, and every single one has left me completely satisfied. The staff is always genuine, friendly, and helpful, and pays attention to detail, which makes for a care-free meal. I've tried something new every time I've eaten there and I've been impressed with every dish. Recently, I've had the antelope carpaccio and lightly battered fried vegetables for appetizers and the  vennison and rabbit entrees, and it was all incredible. The food is reasonably priced and there is something on the menu for everyone. They have a very good wine selection including local varieties if you're interested.
I've also participated in the restaurant's weekend cooking class with the head chef and aroma based wine tasting, as well as an iced cider tasting with a local iced cider company. These have all been awesome and great learning experiences for me, and I am happy that I had the pleasure of doing them.
I stayed overnight on one occasion in the Treehouse suite with three other people. There was more than enough space, we all had a bed to sleep in, and the queen sized bed was one of the most comfortable beds I have slept in. The room itself is as cozy as a room can get, and the omelette I had for breakfast was great. All in all the bed and breakfast experience was everything you could ask for and more.
I would recommend The Inn at Baldwin Creek and Mary's Restaurant to anyone looking for a quality dining or lodging experience.
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 1/2 star food.
My boyfriend booked us a stay at the Inn for my Christmas present this past Christmas, although our trip was a few months later. Â We stayed one night at the Inn, in the Garden room, overlooking (obviously) the garden and hoop houses. Â The room was lovely, with a comfy bed and electric fireplace. Â There's a collection of dvds to borrow and watch in your room, which is a nice touch.
The first night we were there, we had dinner at Mary's - our server was wonderful, and the food was amazing. Â The house cocktail (the Baldwin Creek Martini, I think) was delicious. Â The entire meal was wonderful - the sweet potatoe fries were served with a delicious 'pesto' sauce that you have to try, and even the vegetables with our entrees were fabulous (the cabbage was especially good). Â Everything I tasted was wonderful.
The next day, we participated in the Italian cooking class, where we met the chef, Doug Mack, and his sous chef, Leah. Â They were both wonderful, and very good teachers. Â We made a wide variety of dishes, including fresh pasta ('Preist Stanglers) with spinach that I've cooked at home since, rabbit (which we leaned how to break down before cooking, which was a really fun and interesting process), and dessert risotto, which was not only delicious but also taught us the process of making any risotto we want, which I've also done at home since. Â Not only was the food great, but everyone in class got to participate the whole time, and not only chopping vegetables, but making every part of every dish. Â After the class, we all sat down in one of the dining rooms and enjoyed the fruits of our labor as a whole meal. Â The other people in the class (mostly couples, like us, but also a pair of friends and a single person) were all friendly and we all got to know each other throughout the day.
That evening we had a casual late night 'dinner' at the bar, as we were still pretty full from our class. Â The food was just a wonderful as the previous night (I had the baked ziti 'small bowl', which was just enough food and absolutely wonderful), and the bartender was very friendly and knew what she was doing. Â They also have a great assortment of card games and cards from board games on the bar as entertainment - answering questions on Trivial Pursuit cards before your food arrives is a really fun was to pass the time.
Overall, I would definitely recommend Mary's and the Inn - the staff was wonderful and friendly, the room was beautiful, and the food was fabulous. Â I've been wanting to go back ever since!
I unfortunately did not get the pleasure of staying at the Inn, however I had a wonderful experience at Mary's the restaurant. I had heard great things and was extremely excited to check it out and it did not dissapoint!
We were warmly welcomed by the staff and got a great table by the fireplace. We started with a round of cocktails. I ordered an extra dirty martini... it lacked on the olive juice and was pretty much just vodka but it worked! I started with the house salad which was awesome! I actually want it again right now. My friend had the artichokes which were the special for the night, also great! A little too heavy for me, but good.
I had the lamb for dinner and it was outstanding! Cooked absolutely perfectly and the potatoes and veggies that came with it were an excellent addition! Everything was so fresh and perfect flavors! I was much to full to try a desert however I hope to be able to enjoy Mary's again for myself. Until then I recommend it to anyone in the area!
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