The Guild Tavern

The Guild Tavern on Main Street in Burlington has developed a loyal following for its Vermont-sourced craft food and drink programme and its weekend brunch featuring one of Burlington's most celebrated Bloody Mary bars. The restaurant operates with a clear commitment to Vermont agricultural sourcing alongside a craft beer and spirits programme that draws from the state's growing roster of independent producers.

The kitchen's flagship item is the Vermont wagyu burger — made with local wagyu beef sourced from Vermont farms and assembled with aged cheddar, house-made pickles, and a house aioli on a brioche bun — which has earned considerable attention in Burlington's competitive gastropub landscape. Smoked chicken wings, prepared in-house with a dry rub and smoked over Vermont hardwood, arrive with a rotating selection of house-made sauces that change with the season. Lobster mac and cheese combines New England shellfish with Vermont dairy in a rich, gratinéed preparation that bridges the gap between Vermont comfort food and coastal New England tradition.

Weekend brunch is the restaurant's most celebrated service: the Bloody Mary bar, assembled with Vermont-produced hot sauces, pickled garnishes sourced from Vermont producers, and house-made mix, has become the defining feature of Saturday and Sunday morning service. Guests build their drinks at the bar and return for refills — it is a social event as much as a meal.

The beverage programme features an extensive Vermont craft beer selection alongside a growing Vermont spirits list. The dining room is casual and contemporary, with exposed wood, warm lighting, and a layout that accommodates both intimate dinners and larger groups. OpenTable manages the reservation system for both dinner and brunch seatings.