I’ve long admired Simon Pearce‘s glassware. But I never quite appreciated just how much went into making a single wine glass until I visited Simon Pearce’s factory outlet in Windsor, Vermont. While there, I watched a glassblower skillfully create a perfect glass. Observing for a few minutes gave me a new appreciation for the art of glassblowing and helped me understand why Simon Pearce’s glassware is so spendy. As a gift from a family member, I received a set of Simon Pearce Woodstock Balloon wine glasses and quickly became spoiled by how good the glass feels in your hand (even when drinking cheap wine). The ruggedness yet refinement of Simon Pearce’s glassware is the perfect combination of practicability and elegance.

The Simon Pearce Restaurant at the Mill

Prior to my weekend away in Woodstock, I researched all of the restaurants in the vicinity like I normally do—hell bent on finding the best of the best. The innkeepers from the Jackson House Inn recommended Osteria Pane e Salute (but with 16 seats, we couldn’t get a last-minute reservation) and the Barnard Inn (which happened to be closed for a private function). They also recommended The Simon Pearce Restaurant—the flagship store and glassblowing operation—that is eight miles down the road from Woodstock in Quechee. A good friend and foodie who lives in Windsor County agreed with their recommendation. Trusting his palate, we made a reservation and headed over the Quechee Covered Bridge to Simon Pearce.

Walking into the building with its brick facade and rich wood interior, we were greeted by shelves of beautiful glassware and tableware. The restaurant itself hangs over the Ottauquechee River and has gorgeous views of the covered bridge, the falls and homes across the river with particularly unique architecture. Although we were seated in the interior rather than on the porch, the spotless glassware on each of the tables, hanging glass pendants and sharp white tablecloths combined to create an upscale and welcoming ambiance.

The Food at Simon Pearce

To start, I ordered a glass of a Californian pinot noir, while my guest enjoyed a pint of Hill Farmstead’s Edward. We both opted for salads as appetizers. He ordered a massaged kale salad with blood oranges and olives ($10), while I ordered a warm spinach salad with Great Hill blue cheese and a bacon vinaigrette ($9).

I was disappointed with my salad at first. The spinach looked seemingly thrown onto the plate, and the candied pecans and shiitake mushrooms referenced on the menu were nowhere to be seen on the plate. (I must watch too much Chopped, since failing to put mentioned ingredients on the plate is a big no-no!). But the bacon vinaigrette redeemed the salad for me. It was warm to nicely wilt the spinach and impart a salty butteriness over the leafy greens. Randy was impressed with the unique pairing of the oranges and olives with the bitterness of the kale. Although both dishes were flavorful, I was underwhelmed with the presentation, thinking the food surely would match the quality of the tableware it was placed on.

For our entrées, my guest chose the one vegetarian option on the menu: a cauliflower steak gratin topped with a mixture of lentils, red peppers and pepitas, drizzled with brown butter and finished with microgreens ($22). The dish was beautiful, and one of the most inventive and tasty “stacks” Randy has had. I chose Simon Pearce’s signature dish, a horseradish-crusted cod, served over rosemary mashed potatoes and topped with crispy leeks ($28). The fish was tender and flaky, complemented texture-wise by the crispiness of the leeks. Although the horseradish didn’t come through in the topping, the dish was flavored perfectly by a rich shallot-Balsamic vinegar reduction. Eating on Simon Pearce tableware and drinking from their glassware was an added treat. (We loved the plate Randy’s dish was served on and ended up scoring a set of irregulars at the outlet.)

Dessert at Simon Pearce

For a sweet treat to end our meal, we struggled to decide between a traditional vanilla crème brûlée, a walnut meringue with strawberry sauce and a carrot cake whoopie pie with maple cream cheese filling. We consulted with our lovely server, who was personable, attentive and not overbearing, and she talked us into her favorite, the meringues ($9). They were perfect; delicate and fluffy with a slighty nuttiness from the walnuts and paired with semi-sweet whipped cream and a thick strawberry sauce. The sauce made me long for fresh-picked strawberries… It was hands down one of the best light desserts we’ve had in years.

Tips for Visiting the Simon Pearce Restaurant

• Make a reservation and request the porch! No matter the season, the views out onto the river are stunning.
• Arrive a bit early and look around the store. Be sure to check out Andrew Pearce’s wooden bowls; they’re as equally impressive as Simon Pearce’s glassware.
• If you’re interested in buying glassware or tableware, consider visiting the outlet in Windsor. The seconds are equally impressive and usually half the price.
• The restaurant is open for lunch and dinner, so if you want to get a taste for their locally sourced meals and the setting without spending a good amount, opt for lunch. Quite a few of the dinner options carry over in one way or another to lunch.

The Simon Pearce Restaurant at the Mill

1760 Quechee Main Street
Quechee, Vermont 05059
802.295.1470