Smokejacks Restaurant, established in 1997, is located on the corner of Church and Main Streets on the Church Street Marketplace in downtown Burlington, Vermont. Cobalt Blue lights suspended from a pressed tin ceiling compliment unique stained glass work and two grand chandeliers hang over a mahogany bar from the 1930’s in a modern room with touches of art deco.

The dynamic menu features items such as Smoky-Seared Organically Raised Salmon over Warm Green Lentils with an Apple-Celeriac Salad. At brunch one might want to order the Ultimate Breakfast Sandwich (Misty Knoll Turkey Sausage, Applewood Smoked Bacon, Fried Eggs, Potato Cake and Organic Jack Cheese piled on a Housemade English Muffin) or the Boyden Farm Black Angus Burger with Bacon Roasted Potatoes (which was named by USA Today one of America’s Top Ten Burgers). Smaller plates and starters include Seared Sea Scallops over a Coconut Risotto Cake with Grilled Fruit Salad or a Slow Roasted Vegetable Quesadilla with Jicama Salsa. The dessert menu features the likes of a Chocolate and Coconut Crème Brulee and a Big Bold Banana Split with a trio of Housemade Ice creams and Hot Fudge Sauce.

Smokejacks is well known for its eclectic cheese list enjoyed as a prelude to, instead of, or after a meal. The fifteen-to-twenty selection is made up of mostly of Vermont artisan cheeses such the super creamy Willow Hill’s Paniolo from Milton and Twig Farm’s raw milk Goat Tomme from West Cornwall. The cheeses are served with apricots, toasted bread and candied nuts.

Every year since 2000, Smokejacks has won the award of excellence from the Wine Spectator award. The award distinguishes restaurants that offer wines of interest along with a choice of better producers and a thematic match to the restaurant’s cuisine and style. Wine Spectator calls Smokejacks’ wine list a “savvy compact list of 80 selections, including wines from Zind-Humbrecht, Ridge and Chave, all moderately priced. The award, according to Wine Spectator, proves that “there’s no need to sacrifice your wine experience should you be dining far from city limits”.

Chef Josh Robinette works closely with Vermont growers and producers to bring as many local and impeccably fresh ingredients into menu selections. In the fall, you might sample pasta with locally foraged mushrooms. In the spring, try a local Asparagus with organic Greens. Smokejacks is also a member of the Vermont Fresh Network-an organization devoted to developing relationships between the growers, chefs and consumers as well as sustaining Vermont agricultural heritage.

Smokejacks is open for dinner seven nights a week. Brunch (including lunch choices) is served Friday, Saturday and Sunday. We also host several special events through the year such as wine dinners and cheese tasting. Reservations are recommended but not required. There is no dress code-we just ask that you come dressed.