Pangaea

Frommer's Review

This upscale little culinary campus is a bit hard to find (it's tucked away in workaday North Bennington), but it's well worthwhile for gourmands to make the effort. This is one of the better restaurants in southern Vermont. Chef/owner Bill Scully delivers excellent meals (using local and organic ingredients whenever possible) in no less than five distinct dining spaces. Start with something intriguing such as Vermont boar-and-Brie Wellington, spring rolls, or a chèvre-cardamom strudel. Entrees could include a pan-roasted breast of Long Island duck, saltimbocca, Thai green curry, maple-glazed pork loin, or a piece of pan-roasted wild-caught striped bass; sauces are accented with hints of Asia and Europe. There's also a cozy lounge next door, serving a lighter menu of burgers, pasta, cassoulet, Cobb salads, stir-fries, and worldwide beers that wouldn't be out of place in a chic Manhattan hotel lounge.

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