JUST IN TIME FOR SKI SEASON, BENEDICT’S BAR & EATERY AT STRATTON MOUNTAIN RESORT IS MOVING INTO A LARGER SPACE ON THE MOUNTAIN, EXPANDING ITS FUN, ELEVATED COMFORT FOOD MENU, AND STAYING OPEN LATER TO ACCOMMODATE THE APRÈS-SKI CROWD.
STORY BY MEGAN DEMAREST
PHOTOGRAPHY COURTESY BENEDICT’S BAR & EATERY
The restaurant was already alive with activity early on a Friday when I arrived at its original location to have a chat with Kelly Coleman, Manager of Benedict’s Bar & Eatery, and Chef Chris “Chic” Ciccarelli, Executive Chef at Stratton Mountain Resort. The fun environment I encountered made me long for a weekend brunch date with my friends, and I made a mental note as I sat down at our corner table. Kelly greeted me warmly, immediately making a beverage recommendation, as Chef Chic arrived, fresh from another culinary meeting and ready to talk about the big move.
Kelly began by telling me about her lifelong ties to Stratton Mountain. “My parents actually purchased their home here before I was born, so Stratton has been a part of me since before I was even out of the womb,” she shares. Born and raised in Manhattan, her ties to the Mountain run deep, as she has been a classic “weekend warrior” for most of her life. She even met her husband, Elton Coleman, a sixth generation Vermonter, right here in Southern Vermont. Together, they run a property management company and seem to embody the charming contrast of “the city girl and the country boy,” as she puts it.
For Kelly, this mountain community represents an escape from the bustling city life of Manhattan. “I love it up here,” she says with genuine affection. Benedict’s was always one of her go-to restaurants, and she officially joined the staff in the winter of 2023, cementing herself as a treasured fixture in the establishment. “This place is very special,” she says, reflecting on the close-knit community that defines Benedict’s. “The people who work here have been here for so long; it feels like a family.” With a laugh, she adds, “The rumor always was that we would be moving into a larger spot, and as soon as we opened, I started talking about it.”
The expansion of space, menu, and operating hours, including midweek options, will create accommodations for larger groups, the après-ski folks, and local, year-round residents all at once. “As someone who lives and breathes skiing and snowboarding, I know that after a day on the slopes, it’s all about gathering with friends,” she says, speaking from personal experience. “Après-ski is the perfect time to relax, chat, and have fun—plus, it’s a great opportunity for those who don’t ski or snowboard to join in on the festivities! We’re also going to try to incorporate more for the people who are up here full time.” Of course, she couldn’t do it without a little (or a lot) of help from colleagues like Chef Chic and the entire team at Benedict’s.
A native of Natick, Massachusetts, Chef Chic went to school at Vermont Academy, creating his own ties to the Green Mountain State. As Executive Chef, he oversees 10 restaurants and 1 catering department, giving him a diverse array of culinary input and experience. He has worked as a chef for 15 years, moving from Colorado to Stratton last year. “It’s an amazing place to be,” he says of his return to Vermont. “I love the four seasons.” As they head into their busiest season of the year, he is eager to talk about the additions to the existing breakfast and lunch menu. “We’re going to add some dinner plates along the upscale diner theme, like New England style pot roast and meatloaf. Things you want to have on a cold afternoon or a cold night. We have a smoker up at mid mountain, so we’re going to utilize that for some of our dishes down here to create some smoked specials. We’ll also add a few dishes to the griddle, like Fruity Pebble French Toast,” he reveals. That one made my eyes pop – it’s the type of dish both kids and adults alike would want to order as a super-fun treat. With whipped cream, to boot.
Keeping in sync with the upscale, comfort food diner theme, they hope to offer Blue Plate Specials as well as more salads, vegetarian, and vegan options, like the chickpea wrap, and more cool drinks to the bar menu. “We already try to be as gluten free and celiac friendly as possible to make sure we can get everybody fed,” adds Kelly.
Benedict’s regulars needn’t worry. Most of the menu will carry over to the new location. You’ll still be able to order your favorite classics, skillets, sandwiches, salads, and of course their signature Eggs Benedict, made with as many locally sourced ingredients as possible. I can highly recommend the Cowboy Chicken Melt with House Potatoes. The juicy chicken breast and avocado smash, combined with the smokey, extra creamy pesto spread and Vermont Cabot Cheddar on grilled sourdough made for a deliciously gooey, crunchy sandwich. And the seasoned potatoes were to die for. I washed it all down with the peppy red sangria special Kelly recommended earlier, which was laden with crisp Vermont apples.
A bigger, better Benedict’s isn’t the only enticing change we can look forward to this ski season. Another restaurant will take over the old Benedict’s location, and in the Main Base Lodge, you’ll find a delightful snack-food style eatery called Figure Ate. “The restaurant in the new Benedict’s space will be a full-service restaurant and bar featuring share plates, authentic Spanish style tapas, and classic cocktails with a twist,” Kasey Mann, Director of Food and Beverage, shared with me later. “For our adult guests that are looking to enjoy a glass of wine and small bite after a day of skiing or shopping, it will be the perfect place to meet in a nostalgic, lounge atmosphere.”
“Figure Ate is a new concept that will provide a quick option to grab a craft beer, canned cocktail, or an Instagram-worthy warm pretzel,” she continues. “We wanted to re-design the former Mugs coffee shop to offer something for everyone while minimizing the line time. Figure Ate checks all those boxes, and we’re thrilled to enhance the offerings in the Base Lodge, while also prioritizing our guests’ time so they can maximize it on the mountain.” Chef Chic describes the picturesque pretzels in greater detail, sharing that they will be Bavarian-style with an option to dip them in different chocolate toppings, and he made sure to mention the charcuterie-to-go plate made up of high-end Vermont meats, cheeses, honey, crackers, and produce. Pop on over to Figure Ate, fuel up on your favorite high-quality snacks, and get back on the slopes in a hot Stratton minute!
Kasey further explains one of the thoughts behind Benedict’s big move: “Benedict’s is a beloved guest favorite in all four seasons. In our natural spirit of hospitality, it became increasingly painful to turn guests away when the restaurant was full and deny them the fun and consistent experience they’ve always counted on. We are thrilled to have the opportunity to relocate Benedict’s to the courtyard where we’ll add up to 75 seats.”
Tiffany Fries, Senior Food and Beverage Manager, was formerly managing Benedict’s restaurant and originally inspired the idea of the big move. She came to Kasey one afternoon and bluntly said, “We should move Benedict’s to a bigger location.” It looks like the rumor Kelly had heard was started by Tiffany’s forward thinking.
“I came into work the next morning and said to Chic, ‘She’s right,’” says Kasey. “In the last two years, Tiffany’s innovative thinking and her commitment to our team and our guests are the core reasons why Benedict’s found new heights of success. It’s also what I wanted, for our senior management team to continue to drive change through fresh ideas and excitement around what we do, and that is exactly why I promoted her into her current position. Tiffany began in the retail department at Stratton, and—in my opinion—really answered the call when she transitioned into food and beverage. I often refer to her as my think tank!”
While the new food and beverage ideas are taking fruition at Benedict’s, there’s more to imagine than just the menu. Kelly’s funky vision for the new space involves enhancing the lighting, featuring a DJ on select nights during the warmer months, accommodating more special events, and a host of exciting long-term plans. Be sure to stay tuned for more updates!
As we wrapped up our chat at the original Benedict’s, Kelly was thoughtful. “If I was going to do anything outside of the property management company, it would only be this. In my mind, it’s the only restaurant I can imagine working for up here, because it’s always been my favorite place to eat. And I just love the vibe. I love the atmosphere. I love the comfort food side of things.” In a place where tradition meets innovation, Kelly is not just managing a restaurant; she’s helping to shape a vibrant part of Stratton Mountain’s story.
Kelly, Chef Chic, Kasey, and the entire Stratton Mountain Resort culinary team are energized and ready to share all these amazing new and enhanced restaurants with us this season. We’re feeling grateful and hungry; and we’ll be sure to bring our good vibes and empty bellies!