Bryant House

"Crackers and milk. There is no neat and tidy way to eat this dish. We're not sure if Emily Post would approve, but we spoon up moist crackers then hoist the cheddar cheese with our fingers and take a chaw."
Michael Stern






"The antique soda fountain isn't used to jerk syrups any more, but it sure adds color to the Bryant House dining rooms."
Michael Stern



"Jonnycakes (a.k.a. Johnny Cakes) usually resemble pancakes. At the Bryant House, the jonnycake is a cornmeal and molasses loaf, sliced and seved warm. It is moist, grainy-textured, and good-smelling, with a nostalgic flavor that put us in mind of bread coming out of a 1930s enamel kitchen oven."
Michael Stern



"Made from the mix you can buy next door at the Vermont Country Store, griddlecakes come with a souvenir nip bottle of Vermont maple syrup. You can see it in the foreground, along with an extra pitcher of syrup that our waitress was kind enough to offer."
Michael Stern



"The Vermont Country Store, of which the Bryant House is an offspring, is endlessly interesting for shopping and browsing. Here's an exhibit of antique toasters."
Michael Stern



"A family named the Bryants actually lived in this home, which was built in 1827."
Michael Stern