Chef Dennis Vieira serves up bold, Mediterranean flavors with a Vermont twist at nika, the new downtown Burlington restaurant that formerly housed Three Tomatoes. Owner, Robert Meyers, has made a point of designing the European-inspired menus of his four restaurants to utilize the best of local ingredients- you can see it at nika in dishes like the Boucher Blue stuffed Dates, and the Vermont Family Farms pork they use in the house-made sausage and bacon.
What is Chef Dennis excited about right now?
Spring, and his Vermont Foraged Salad…
Chef Dennis has been running a special that highlights some of Vermont’s best wild edibles, most foraged from Bridgewater, VT by owner, Robert Meyers, himself! The salad features wild ramps and pheasantback mushrooms, wood fired in their roaring oven, dandelion greens doused in olive oil and grilled, blanched fiddleheads and asparagus tossed with petit arugula, spinach, flakes of parmesan cheese and dressed with a parmesan vinaigrette.