Marty is pleased to introduce Chef Brill Williams, one of Vermont's most celebrated and revered culinary experts. After owning
and operating the Inn At Sawmill Farm for over 20 years, Chef Brill is now running the kitchen at Marty's First Stop. The following
are a few reviews and comments about Chef Brill's artful fair.
"No other resturant in Vermont aims as high with its haute Continental food, wine and service as the restaurant at Sawmill.
Order a beer and the bottle is served chilled in a small ice bucket as if it were champagne. This reverent service, and deference
to potables, comes from the top: Chef and owner Brill Williams passionately cares for his 17,000 bottle cellar, the biggest restaurant
collection in the state. It's also Vermont's only Wine Spectator Grand Award winner. The aim is haute Continental.
Try the potato-crusted fish of the day served in beurre blanc sauce, or grilled loin of venison. Gourmands of Mount Snow,
this is your place, if only because nobody is trying harder."
"The Inn at Saw Mill Farm is an oasis of elegance--also a magnet for lovers of fine dining and even grander wining --Gourmet"
"The Inn is known far beyond Vermont for it's fine cuisine --Bon Apetit"
"The Inn's List reads like vertical heaven and includes many that even seasoned collectors might be thrilled to find --Wine Enthusiast"
"Lazily seductive, the Inn is so agreeable that you lose track of the day -- except at meal time --US Air"
"Wine Spectator Grand Award : For one of the greatest wine lists in the world"
