We took the brew tour in Burlington last Sunday and we had a great time! Ours was a bit of an…read moreunorthodox tour, as the tour bus had some issues that day (happens). City tours called us and warned us of the problem and delay which was fine, as we were being picked up at our hotel. They resolved the problem quickly and our guide was there and ready to go within 15 minutes of the originally scheduled time. Our guide Lauren was fantastic! She handled the mishap with grace and without skipping a beat. City tours had to have Ubers take us from brewery to brewery which worked out perfectly fine in the end. On to the tour itself, we were a smaller group, which I loved! We stopped at 4 locations and we sampled A LOT of beer. (I don't understand the reviews saying you barely get 3 drinks because by the end of it my husband and I could barely drink the last beers) We got behind the scenes tours at 2 of the breweries. Goodwater was my personal favorite. Lauren gave us a phenomenal history lesson along the way, which I fully nerded out to. All in all, it was a really fun experience that both, my husband and I, would recommend trying!

Tour guide was knowledgeable and fun. It was a good value. The ride was comfortable. It was a…read moreprefect amount of time.

A palette-pleasing panoply of plated perfection, Michael's On The Hill puts "epic" in epicurean…read more The Farm to Table restaurant offers fresh local delights, served with carefully concocted condiments that complement--but never overwhelm--the thoughtfully selected appetizers and entrees. The delectable dishes more than make up for the limited number of offerings; there's something for everyone at Michael's On The HIll. My partner and I visited Michael's On The Hill on a Saturday evening in mid-March; we reserved a table for two after we finished skiing at nearby Stowe. If you want a table during the high season, reserve it early--space is limited. Andrew greeted us at the door and after escorting us to our table, handed us off to Heather, our server. Heather is a Professional Server and it shows: Throughout our two+ hour meal, she was available but never intrusive and conversational but never too familiar: She's worked at Michael's for more than two decades and knows the menu perhaps better than the Chef--her recommendations were excellent: Rather than pushing the highest-price menu items, she suggested dishes based on her knowledge, experience, and guest preferences. We started with the local Artisinal cheese plate--three generous cheese selections accompanied by apricot chutney, sweet red grapes, pickled vegetables, candied walnuts, and toast points. The balance of sweet and sour was superlative; the appetizer presented tastefully on a cured wood bark platter--two or three people can pick their favorites and mix and match flavors. The tasteful teaser was a trailer for the main attraction. For entrees, I had the Maple Glazed Duck Breast with Cider Duck Glace accompanied by sweet potato hash, Orange and Arugula salad, and roasted baby carrots; my partner had the special: Beef Bourguignon on top of a cheese polenta with sauteed spinach and a delightful Mirepoix ("meer-PWAH"). Beef Bourguignon is a classic French stew of tender beef braised in red wine--hearty, flavorful, and filling, this French dish is perfect after a long day of skiing. Executive Chef Hess' flourishes transformed the traditional dish into a magically delicious medley of complementary flavors. The duck was cooked to perfection: Soft, warm, and tender on the inside with a hint of smokiness--balanced nicely by the maple glaze and the cider glace. The sweet potato hash was actually small, sweet potato "cubes" mostly hidden below the citrusy salad. When I finally forked the sweet potato cubes, they'd soaked up the cider duck glace, detonating a cluster bomb of flavors in my mouth. We paired the smokey duck and stewy Beef with a succulent bottle of Andrew Paso Robles Cabernet Sauvignon, whose rich cherry-cassis notes and silky tannins enhanced the sauces and spices of our entrees. Micheal's wine list reads like a Great Novel--long, engaging, occasionally intimidating. Here's where Heather re-enters our Micheal's meal story: In addition to letting us taste an alternative or two from already-open bottles, her familiarity with the menu made our decision much easier. Finally, because I just can't say no to Tiramisu, we were presented with a generous slice of sponge cake soaked in espresso (beans cured down the street), layered with whipped Moscarpone cheese, topped with cocoa powder. We cherished a couple bites and asked to take the remainder home (by the way, Tiramisu is part of a healthy breakfast). Yes, Michael's On The Hill is pricey--with a 23% percent tip, our meal was about $275--but every bite was worth it. Find out for yourself.

A really lovely upscale dining experience. I came here with my family and it was the perfect way to…read moreend the day. The restaurant is in a farmhouse and it feels like it, the interior is so warm and inviting with beautiful views of the Green Mountains. Everything is farm to table and seasonal, and you can tell each dish is made with real care. I do wish they had more vegetarian options, but it feels good supporting such a wholesome local business. If you're heading to Stowe or Waterbury this is right in between and a must stop. Easy parking and great service!​​​​​​​​​​​​​​​​

Sprawling. Crowded. Pricey. As a longtime skier in the northeast, I lose a little bit of ski soul…read moreevery time I encounter the reality of $249/day window rate lift ticket pricing, like what Sugarbush and its corporate overlord Alterra have unleashed on former independent gems like Sugarbush. Yes, most people will never pay $249/day because they're buying $200 online tickets, but sit with that for a second... $200/day x 2 days for a weekend + food/gas/etc means at least $500 for an average weekend of skiing before you even get to lodging. And that's absurd. Its no exaggeration to say that setting day-of pricing to over $200/day is a marketing (read: extortion) ploy to advance sales of even more expensive multi-mountain passes like Ikon, intended to lock customers into a collection of other overpriced mega-mountains, ensuring customers never know what alternatives there are out there to the over-priced, over-skied, nickel-and-dime experience that modern corporate skiing with has become. And while most customers will mindlessly one-click renew their Epic (Vail) and Ikon (Alterra) passes each year, economically the only reason these passes makes sense is when you have plans for a week away at a different exotic ski resort under the same corporate ownership that epouses equivalently over-priced day rates. In case you missed it, that's an increasingly large array of Vail and Alterra's mega resorts, as consolidation within the ski industry continues its supernova trajectory, targeting any mountain nearing triple-digit trail counts as the next pin in their corporate hats. If that sounds extreme, it's not. It's the reality many of us who've been around a while have seen play out. And it's important to understand because of the very real, far superior options available to the mainstream corporate pass skiing experience. Let me illustrate by a simple comparison: one day at a local independent mountain (Bolton Valley) vs one day at a corporate machine (Sugarbush). SUNDAY AT SUGARBUSH: riding up high-speed 5m lifts with few lines, but dumped into crowded trails laden with bumpy pockets of snow atop an icy, unpredictable base - a natural consequence of pushing hordes of skiers faster and faster up a mountain without any ticket limits that might ensure a better skiing experience. I consider myself an expert skier, who's skied some of the steepest terrain in the world, but skiing icy, unpredictable slopes like Sunday at Sugarbush force-limits anyone's ability to improve, by defaulting to minimum viable slopes stripped of any natural snowfall. It's the equivalent of the mafia offering to fix your garbage problem that it, itself, created. It's the false claim of fixing over-crowded, over-skied trails with more snow-making and faster lifts... which just put more bodies, scraping more snow, creating more of a problem than existed before. However, more bodies on mountain = more food/bev sales for corporate coffers, which ever-present signage reminding you of $1/paper cup charges won't let you forget. Heaven help anyone who just paid $249/day at the window is not also paying for double-digit drinks and $38 pizzas - the horror! SATURDAY AT BOLTON VALLEY: riding up 10m lifts with zero lift lines, skiing uncrowded glades/trails laden with soft, natural powder atop zero ice - a natural consequence of force-limiting ticket sales with smaller parking lots, less traffic, and a family-friendly, independent focus. Window pricing $49 - $109/day, but equally skiable for an entire weekend on a modest $300 season pass (Indy). TL;DR: a split-view compare of independently-owned resorts who prioritize experience over exploitation, independence over incorporation, and presence over pace. Most folks reading this review will assume it's an advert for competitors. It's not. It's a rare insight into two mountains 45m from each other who've taken entirely different paths to profitability and achieved radically different outcomes: one driven to maximize pricing and bodies on the hill, another by nearly six decades of family ownership that's driven by affordability and great experience. As with all things consumer, we all have a choice of where to spend our dollars. Having spent decades skiing the mega-mountains, traveling across the world to ski other Alterra/Ikon resorts like A-Basin, Mammoth, Stratton, and Palisades I can legitimately say the experience is the same: over-crowded, icy weekend skiing in the corporate Frankenstiens trying to solve an unsolvable problem of over-sold slopes with fake snow and higher pricing vs the still-here, uncrowded Indies indexing for reliability, affordability, and uniqueness. There's value in slowing things down, taking in stunning vistas, and paying a lot less to experience a lot more. See beyond trail counts and lift speed and you'll find an entire world of better skiing by generations of family-owned resorts beholden to a different master: your enjoyment, not corporate's bottom line.

The farmhouse rental and ski repair shop which is the sugarbush ski service shop did a great job…read morewax and tuning the edges on my skis. I felt as though I had a new pair of skis after they worked their magic (took about a half hour in the morning). The grooming of the slopes and the friendly lift operators and mountain representatives were also great when I visited the mountain yesterday. The Ted's beef chilli stew topped with cheese and Jalapenos was a great lunch.

Very nice boat ride. Just know that this is not 5 star dining. 2 star at best. I've had better…read moredinners at roadside diners. Veggies were raw and the prime rib was portioned out for a toddler. Very disappointed.

Beautiful boat, fine staff. An all around womderful cruise on Lake Champlain. We did not see Champ,…read morebut we did enjoy a beautiful late afternoon cruise.

They have excellent iced coffee and amazing customer service! I take my coffee black with no sugar,…read moreso the taste of the coffee is very important!

From the owner: We are mobile bar/beverage service specializing in fully permitted/insured bartending services as…read morewell as soda & coffee bars. We provide planning & coordination services as well as a variety of rental equipment like Photobooths, yard games, patio heaters, catering items, drink dispensers, etc. And if we don't have it, we have partnered with top-notch vendors for live entertainment (band & DJ), photography, videography, lodging, hair & makeup, venues, caterers, tent & chair rental, etc.

Rating: 4.5 Came to…read morethe Ben and Jerry's factory for the tour. Booked a ticket online a head of time. The campus has bunch of interesting decorations and photo areas. There is designated guest parking where we parked and we go up the stairs into the campus. Followed the sign to the guest entrance. We did the tour of the factory which was about $7 per person and got a ticket for pint of ice cream as well which i believe is cheaper than buying one on its own. The tour started promptly at starting time and the staff was friendly and enthusiastic. We went through a theater where we go through the history of the company and then we went over to factory area where we see the production process. After that we are taken over to the tasting section where we get to try their mystery flavor/ exclusive flavor only available at the factory. They also show the ingredient list so that if someone has allergy or diary or gluten issues they offer alternate non dairy or non gluten options which was considerate of them. The sample size was good one mini scoop which was generous and they also offered cookie dough chunks as well during the tour. After the tour we looked around their gift shop and we traded our coupon for the pint ice cream and got ourselves an ice cream bowl. They also have ice cream shop area outside where you can enjoy ice cream on the spot and offer some of those exclusive options as well. I got their apple cider shake and my partner got the mash marrow sky flavor mini cup. The ice cream was good but i think we were all ice creamed out at that point. We stopped by their ice cream graveyard where they showcase their discontinued flavors which i thought was the interesting . They also had playground area for kids which is nice for families. Overall it's a nice experience and i would recommend visiting at least once for the tour. Price is reasonable and you get to learn about ben and jerry franchise and of course get some ice creams.

It's a great 30 minute tour learning about the history of this delicious ice cream. The place is…read morepacked today but I'm sure it was much busier yesterday on the holiday weekend. Worth the line to enjoy the treat at the end. They have the plenty of seating to enjoy outside. The weather is perfect. Each employee can take up to 3 pints of ice cream home after each shift if they want for free. All the employees seemed very happy

Our niece had her wedding catered by OntheMarc Events. The food ,service, professionalism was top…read morenotch. The bartender was attentive and made delicious summer inspired cocktails. I highly recommend and would definitely use them again. A few guests were interested in their services also.

Planning my son's Bar Mitzvah was a daunting task. The expense and amount that needed to be done…read morewas overwhelming and I needed to figure out a way to rein it in. I received a list of vendors from our synagogue and called all of them. The only one that was genuinely willing to work with me was OnTheMarc. Amanda and Marc understood completely what we were trying to accomplish and our budgetary restrictions. I am not saying it was cheap in any way, but they worked with me to achieve the perfect combination of quality and ample food at a, at least fair and manageable price. And, I have to say the food selection was incredible. I cannot tell you how many of our guests commented about it. However, the experience with On the Marc was so much more than just that. The staff was ample and incredible. EVERYONE was attended to at all times. Jacqui, the on-site lead was not only helpful leading up to the event, but she was invaluable at the event. It took such a load off our shoulders knowing she was there. I would use OnTheMarc over and over again if I could and I recommend them wholeheartedly for any event. I cannot thank them enough for what they did. I didn't want to put on such an expensive affair, but they did something I didn't think was possible - made me happy I did it.

I took my older Sewing machine in to be cleaned & told the owner that I HAD to have it back in 2…read moreweeks max. as we were going to FL . for winter. She said " Should be done in 10 days". I called at the 10 days & they said it was not on work bench yet. I again said I was going to FL & would need to pick up by Oct 17th. as we would, be leaving the next day. The lady said she would leave a note. I called one more time a few days later & repeated my request. So , on Oct 17th in afternoon I went to pick it up--not having heard one thing from them. and it was not even started! Would be almost 3 weeks in shop. Poor customer service.

Had a great class at Lauren's Flow today. Clearly an experienced instructor, she modified the…read moresequence to fit our collective requests. Clear cueing and many options within poses allowed each of us to target exactly what we needed. The studio was clean and spacious, and the staff were friendly. Loved it!

Finding a great yoga studio while traveling is so hard, and even though I travel all the time,…read moreSukha is the first studio I've ever made a point to visit twice in one trip. The staff here are so friendly and the classes have a good range of types and intensities of yoga. The studio is cozy and class sizes stay small. Give it a try!

Outstanding! Our…read moreson (who is 6-1/2 years old) has taken multiple classes from Davis Studio, and he loves it. It's fun, engaging, and the teachers interact personally with him, taking great stock in his overall experience there. Plus, after each camp he attends (and he's attended several), he grows by leaps and bounds artistically. And that's just not in what he creates. It's also by his enhanced understanding and appreciation of art. We love it when he shares with us what he's learned in class, whether it's about Matisse, or a certain painting technique. In our family, we view art not just as an end until itself, but also as a means of expression and interpreting/helping shape the world us. We feel that Davis Studio furthers that view. His classes have been taught by a variety of teachers at Davis Studio, and we've been impressed by the consistently high caliber of staff. We strongly recommend Davis Studio.

I took a painting class here several years ago before they moved to the new location in South…read moreBurlington. I am an adult beginner and the class had other adults of various experience levels. Teresa Davis was a great teacher and made the whole experience really fun and my paintings actually turned out good. It was surprisingly relaxing and enjoyable.