The Public House in Quechee: A Pub Atmosphere with an Upscale Kick
Mar 24, 2016 07:39PM
● By Ryan Frisch
Schain and Scott Bacon opened The Public House in September 2015. “Scott and I were looking for a place
for quite a while,” Andrew says. “This one came up, and when we saw the
location right on Route 4, by the gorge, in a freestanding building with lots
of parking, we said, ‘We’re in!’”
Andrew and Scott did a complete makeover of the building, which was next to the Quality Inn hotel. Andrew’s mom, an interior designer, helped style the space into what he describes as a pub with décor and ambience on a classier scale. The bar was expanded to seat 20; new lighting sets the mood; and artwork decorates the walls. Televisions were also installed, and 12 varieties of beer are available on tap. When the weather gets warmer, seating will be available outside on the deck.
Andrew is sharing the ingredients for a few of his secret recipes.
Ale House Queso
Made with Vermont Farmstead Ale House cheddar, roasted red peppers, spices, and cream.
Lemon Butter Caper Sauce
Contains shallots, garlic, white wine, cream, butter, and capers.
Maple Mustard Vinaigrette
Ingredients are whole grain mustard, maple syrup, apple cider vinegar, and olive oil.
By Linda A. Ditch. Photos by Lynn Bohannon.