"Ordered a dirty martini with well vodka but was up charged $3. I thought well prices were built into the cost of the drink no? The bread took a hot minute to come out and we had a very hungry kid so it would have been nicer if they would have offered this sooner. Wedge salad was decent, nothing spectacular but needed a bit more dressing. We ended up taking all entrees to go so we didn’t try these till we got home. Everything was cooked to the correct temp but I was surprised the ribeye wasn’t thicker. It tasted fine but again, nothing spectacular-I could easily make a nicer steak with a grocery store ribeye. The venison was good but the vegetable ragu was just funky and gross, we tossed it. The Brussels sprouts were way too sweet and we ended up tossing them too. Also the chimichurri sauce caught me way off guard, it was essentially pureed and I was expecting a more traditional chimichurri which is typically finely chopped. Service was fine and the ambiance is nice except the obnoxious group next to us that were dropping expletives and derogatory slurs. I know cost of goods has gone up across the board but at that price point I expect everything to be darn near perfect and it was pretty mid."

"Pretty mid. Went on a Friday night, bar was slammed. Took us 30-40 minutes to be served drinks. They had a very weird interpretation of a seared tuna appetizer that had a bbq-pork style dry rub on the outside. Absolutely overpowered everything else you could taste. Not how seared tuna (or any rare meat appetizer) is supposed to be made. Can you imagine steak tartar covered in cayenne pepper? The steak was fine, maybe a bit on the thinner side. The "black garlic steak sauce" tasted like a generic steak sauce from the supermarket. The bernaise was better. This was certainly not worth the very premium rates they were charging. But it could be! Hire another bartender, research how other places prepare rare meat appetizers, and put a little more work into your own steak accompaniments; you can do it!"

"We chose E.B. Strong’s to celebrate my wife’s birthday, and it was the perfect spot for a special occasion dinner. Nestled right on Church Street, the restaurant offers an upscale, relaxed atmosphere that feels like an escape from the rougher edges of downtown just a few blocks away. To start, we enjoyed a beautifully balanced maple old fashioned—a nod to Vermont’s local flavor and a great way to ease into the evening. For appetizers, the tartare was outstanding: tenderloin finely chopped and elevated by truffle salt, quail egg, and crispy fried wonton. The PEI mussels were another standout, served in a decadent chorizo cream sauce with sweet corn and leeks—perfect for soaking up with the grilled baguette. For mains, we tried the Chef’s Surf & Turf, which combined a perfectly cooked petit filet with a succulent lobster tail, buttery mashed potatoes, and creamed spinach—all tied together with a rich Béarnaise sauce. The coffee-spiced, pan-seared venison (a nightly special) was both creative and expertly prepared, with deep, complex flavors that made it truly memorable. We wrapped up with a cheesecake in a jar, topped with blueberries—simple, creamy, and satisfying. While the service was a bit slow, it was still professional and courteous. Overall, this is one of the few places in the region that truly delivers a fine dining experience. Yes, it’s pricey—but for a meaningful night out, E.B. Strong’s is absolutely worth it."

"Phenomenal night of food and drinks! The owners are so incredibly kind. Would recommend if visiting with friends and family. The space is BEAUTIFUL! Food 5/5 Service 5/5 Hospitality 10/10"

"I tired the watermelon spinach salad and lamb. Absolutely excellent. Great service and atmosphere. Great experience. Will definitely return."