Co-owners Andrew Schain and Scott Bacon opened The Public House in September 2015. “Scott and I were looking for a place for quite a while,” Andrew says. “This one came up, and when we saw the location right on Route 4, by the gorge, in a freestanding building with lots of parking, we said, ‘We’re in!’”

Andrew and Scott did a complete makeover of the building, which was next to the Quality Inn hotel. Andrew’s mom, an interior designer, helped style the space into what he describes as a pub with décor and ambience on a classier scale. The bar was expanded to seat 20; new lighting sets the mood; and artwork decorates the walls. Televisions were also installed, and 12 varieties of beer are available on tap. When the weather gets warmer, seating will be available outside on the deck.

Andrew is sharing the ingredients for a few of his secret recipes.

Ale House Queso

Made with Vermont Farmstead Ale House cheddar, roasted red peppers, spices, and cream. 

Lemon Butter Caper Sauce

Contains shallots, garlic, white wine, cream, butter, and capers.  

Maple Mustard Vinaigrette 

Ingredients are whole grain mustard, maple syrup, apple cider vinegar, and olive oil. 

By Linda A. Ditch. Photos by Lynn Bohannon.