“After a soft launch on December 4, the Hyde Away Inn and Restaurant in Fayston is back in business seven days a week with a new chef and a returning sous chef, as well as some old menu favorites and a few new items. This marks the 75th year that the Hyde Away and its predecessors in that location have been serving up meals and rooms for locals and visitors.”
Bacon Wrapped Meatloaf
“The restaurant at the Hyde Away Inn is also taking reservations for indoor dining. With a focus on farm to table, its menu is full of comfort meals perfect for warming you up after a day spent outside.”
The Hyde Away has been awarded the Lux Life Magazine Food & Drink Award for Best Restaurant & Tavern (2018) in Vermont.
“…stop for a quick one at the Hyde Away, down at the bottom of German Flats Road — a real skier’s bar, beloved by locals, reliably filled with good people.” — Joe Cutts
“…Hyde Away ownership and staff take their menu very seriously. The Hyde Away has taken to the localvore movement, which is particularly active in the close-knit Mad River Valley community.” — Business People
The Hyde Away Inn & Zach’s Tavern has been featured in a Business People magazine article profiling the business and owners Bruce Hyde and Margaret Defoor.
Read the full article…
Business People – Vermont: Hyde Away Inn & Restaurant, Bruce Hyde and Margaret DeFoor
“…my partner and I agreed on our top two — we even got second bowls of each as the chefs cleaned up to leave.
…Sausage, this time homemade using pork from nearby Gaylord Farm, was also the centerpiece of the entry from the Hyde Away Inn & Restaurant. The lightly spiced meat imparted a sense of mischief to what looked like a simple, healthy kale soup filled with orzo.”
— Alice Levitt, Seven Days
A week before the big game, the Inn at the Round Barn Farm in Waitsfield hosted its liquid equivalent. This was my first time at the Souper Bowl, an event created by Round Barn chef Charlie Menard.
The Hyde Away Inn was featured in a Yankee Magazine article titled, Mad River Valley | Vermont’s Snow Globe in the January/February 2014 issue.
“At the Hyde Away, a comfortable old shoe of an inn just off Route 100 on the way to Mad River Glen, I spent an agreeable hour in the pub having drinks with a member of another venerable New York institution, the Fire Department. Other Vermont resorts are thick with Bostonians or Montrealers, but Gotham still skis the Valley.”
The Best Things to Happen in Vermont Food in 2013
By Alice Levitt and Corin Hirsch
Best Menu Reinvention
AL: Before this year, the fusty après-ski bar Hyde Away Inn & Restaurant was barely on my radar. But general manager Bruce Hyde Jr. and chef Ryan Mayo have remade the inn’s eatery into a localvore destination. When I visited in September, I flipped for the Parmesan-flavored risotto cakes in smoked-tomato sauce and the buttery duck Reuben. Looking at the latest menu, I know I’ll have to return for the braised-oxtail grilled cheese with marrow butter and pork-fat wings.
“Risotto cake is a dish that’s usually done badly, so over the years I have grown to fear it. Making them round and calling them arancini won’t help you, either, if you don’t have a stellar base. Luckily, the Parmesan-imbued risotto at the remade Hyde Away in Waitsfield was exactly that.
But the true secret was in the sauce, a smoky blend of local tomatoes topped with even more Parmesan and mushrooms sautéed in wine.”
— Alice Levitt, Seven Days
Once again, the Hyde Away was featured in the December, 2013 issue of SKI Magazine.
Hyde Away • 1428 Mill Brook Road • Waitsfield, VT 05673 • 802.496.2322 • hydeaway@madriver.com
Copyright© 2009 - 2024, Millbrook Hospitality. All rights reserved.
