Chef Leo LeDoux’s menu utilizes an assortment of locally produced products, wild seafood, and antibiotic-free meats, prepared in whatever manner strikes his fancy. You’ll find plenty of Asian and Mediterranean influences as well as traditional comfort foods such as French onion soup and pasta and meatballs. Fresh vegetables abound. It’s a clean, pure, and vibrant cuisine that impresses more with freshness and quality ingredients than in-your-face excess.
We adore the tangy, open-textured Rupert Rising (about ten miles down the road) bread in the basket, served with oil rather than butter but requiring neither. Chickens are free-roaming and antibiotic-free, from FreeBird in Pennsylvania. Lamb is from Jamison Farm. The steak is Temple Grandin-certified. The meatloaf one evening was made from grass-fad and locally raised animals, served with mashed potatoes and mixed greens, both organic.
We found the service staff to be kind but so hesitant and inept as to be endearing, as if this was the first time they had been in a nice restaurant. They meant well, so what did it matter that our cocktail was topped off with water from a woman bearing a pitcher? (They, of course, replaced it.) Or that our waiter had not a clue about the menu beyond what we could ascertain by reading it? We don’t care about such things; we’re there to have a good time, and we did.
In nice weather there is outdoor dining.3229 Route 30 Dorset VT 05251 802-231-2530 Mio Bistro’s Website Mio Bistro on Facebook