Serving Dinner Tuesday - Sunday
5:00 - 8:30pm
Call (802) 434 8686
1840 West Main Street
Richmond, Vermont 05477
Welcome to The Kitchen Table Bistro, and thanks for checking us out! We are a Chef-owned bistro cooking seasonal Vermont fare in an historic brick farm house. Food, and the dining experience, excites us and we appreciate being able to share this labor of love with our friends and guests. We love what we do, and we are thrilled to be able to share it with you!
As good Vermonters, we are very proud to live, work and be a part of our community. We love that we can count so many of our farmers/producers as friends, and that these friends and neighbors are all part of such a vital and growing community.
We do our part by buying as much as we can from our neighbors and all of our local Vermont producers. We base our menus on Season, changing things often to reflect our constantly changing weather and our far too short growing season. We also base our menu on Personalities. We like the farmers and growers, foragers and producers that personally come to our kitchen, and we appreciate being able to support these personal connections. In summer and fall, we grow all of our own herbs here in our gardens. We try to extend the seasons by preserving lots of our beautiful summer fruits, vegetables and foraged mushrooms.
Clearly, we are excited to be here doing what we do. We are even more excited that our guests want to be a part of this, and we are pleased to be able to share our enthusiasm with you. Thanks!
Steve, Lara, Neal and the whole KTB Team
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PressNew York Times
“In Rural Vermont, Regional Cuisine At Its Best…” ~ Mark Bittman
“Chefs Steve and Lara Atkins take the local/sustainable approach seriously…”
“Strawberry Jam Sauce with Cream Cheese Poundcake…”
We’re keeping the birthday celebration going for another week!
We had such a fun time last week celebrating our 12th birthday, that we have decided to extend the celebration one more week! We will be running our extended birthday menu (the entire menu is being offered at $35 per person for three courses) starting tonight, Tuesday, March 3rd through Sunday, March 8th. Come check […]