Plated's most popular dish in winter: Scallops made with coriander spice, wild mushrooms, broccolini and Okinawan sweet potato.
If you've been keeping a mental list of ways to stave off seasonal affective disorder, there's perhaps no better antidote than a dish of food designed to warm you from your lips to your toes. From rich soups to divinely roasted meats, Southern New Hampshire and Vermont are known for serving up warmth and welcome, while New England delivers the coldest temps of the year.
So, step inside from the early evening darkness and that brisk wind to what is very intentionally meant to feel like a bit of a wonderland. Here are three regional restaurants that are sure to warm your belly and calm your cabin fever.
Plated * 136 Main Street * Brattleboro, Vermont
If you haven't yet visited the brand-new and award-winning Plated in Brattleboro, Vermont, the snowy season is sure to beckon you in.
This Main Street dining destination is owned by an inspiring couple, Katelyn and AJ Lucas, who have been immersed in the restaurant industry for more than 40 years combined. Katelyn comes from a long line of strong women who were part of the hospitality world, including her grandmother, who "had a heart for the community and bringing food and tradition," she says.
It's in her grandmother's honor that Katelyn herself has become so embedded in dining culture.
"When it's done out of heart and for the good of the community, it is a pretty magical experience," she says.
That's what she and her chef husband have aimed for since the inception of Plated.
When the downtown space that is now Plated's home became available, the couple immediately knew they wanted it. Katelyn notes, "It wasn't a hard or scary decision; it was very flowing."
They've carried that energy through to the thoughtfully curated experience they offer guests -- the highest quality of care and service, matched only by the exquisite food on each plate.
Deep in winter ski season, Plated's menu doubles down on gorgeous servings of satisfying favorites. The most popular?
"It's definitely the scallops, which is, of course, coming right off the docks of Boston," AJ says.
Seafood has been a significant draw for patrons, and the restaurant procures fresh fish twice a week directly from the harbor.
Chef AJ prepares the scallops with coriander spice, wild mushrooms, broccolini, and Okinawan sweet potato, which "is beautiful and bright, but also has a great impact on health," he notes.
The restaurant's quinoa bowl tops the list for vegetarian and vegan guests. "It's a wonderful dish incorporating all of the hearty and wholesome vegetables," he describes.
For those who do eat meat, the Bacon-Wrapped Meatloaf is a must.
"I mean, how can you go wrong?" AJ says. The ground beef is sourced locally in New England, along with bacon from North Country Smokehouse in Claremont. The dish includes Yukon mashed potatoes, broccolini, beautiful fire-roasted tomato relish, and tobacco-fried onion.
If your mouth is already watering, don't forget the cocktails! Sit back with a drink and soak in the candlelight, surrounding greenery, and stylish vibes. Plated's dishes pair beautifully with Vermont beer on draft, the selfie-worthy French Martini made with raspberry liqueur from Vermont Distillers at Hogback Mountain, or the Maple Bourbon from the same producer.
And the experience doesn't stop there. With plans for events and catering, Plated will bring its signature warmth and creativity to even more occasions in the coming year.
As Katelyn puts it, "Being of service to others -- this is our gift to the world: Plated."
The Smoking Trout * 288 Main Street * Marlborough, New Hampshire
Over the Connecticut River and through the woods, meet Charles Lavery, chef and owner at The Smoking Trout on Main Street in Marlborough, New Hampshire. This full-service restaurant serving a couple hundred people daily is celebrating three years of business, and "we're poised to be here for the long haul," he says. Like Plated, this eatery sees locals return again and again to enjoy the cozy atmosphere and delicious eats.
"It's a fully (from) scratch kitchen, and we're known for our quality and consistency," Lavery explains.
Like the house-made classic baked mac 'n' cheese: "We use really good ingredients, so that's really good winter comfort food, and it's always on the menu," Lavery says.
His spin on this traditional dish is blended with Vermont cheddar, parmesan breadcrumbs, and delightful corkscrew pasta, cavatappi.
When winter arrives, Lavery also brings on the braises, such as a slow-cooked, bone-in pork osso buco, along with big portions of New England seafood chowder, as well as French onion soup, which flies out of the kitchen whenever there's snow on the ground.
Beyond the food, there's lots to love about The Smoking Trout in any season, including $5 house cocktails on Wednesdays and Thursdays and a loyalty program that offers $25 towards your check when you visit 10 times and spend at least $15 per visit.
For 2025, Lavery aims for an expanded menu and prix fixe (complete meals at a fixed price) promotions, so be on the lookout. The Smoking Trout is also available for private events and catering for anything from weddings to company functions.
Whether you're looking to host a gathering or pop in for a cocktail on a cold winter's night, "We really strive to treat everybody like they're our best friends here," Lavery says.
Bantam Grill * 1 Jaffrey Road, Suite 4 * Peterborough, New Hampshire
Looking for a night out a little nearer to Peterborough? Bantam Grill is an outstanding choice.
"Bantam is just a warm restaurant in general," says Harris Welden, owner and chef. "We're kind of a country restaurant with booths and soft lighting, and the kitchen is partially open, so you're going to be getting all the smells."
Those truly enticing smells won't leave you disappointed. Think of homemade pasta, like butternut squash cappellacci (pasta shaped like little hats) in a brown butter sage sauce. Don't forget the apples, pumpkin seeds, and amaretto cookie crumble on top.
The beef Bolognese is impeccable for another hearty dish: "We grind our own ribeye, bacon and bottom round," Welden explains. And that's blended with rinds from enormous Parmesan Reggiano cheese quarter wheels, which "gives it a nice, nutty, parmesan flavor," he adds.
Another bonus about Bantam is that the restaurant has a variety of flavorful, gluten-free selections, including pasta, and offers a separate menu for gluten-free guests to make dining simple and relaxed.
If you've been looking for a reason to visit, Bantam's three-course, prix fixe Valentine's Day menu with a wine pairing is a perfect opportunity. Enjoy an evening of thoughtful dishes and relaxed charm at this Peterborough favorite.
Pick one or all of these restaurants to escape the winter blues this season!