In a statement, Bette disclosed, “I am extremely proud of all that we have accomplished over the past six years and very grateful for both the support we have enjoyed from our community as well as the amazing work of all of our team members and alumni.”
Bluebird Barbecue and both Coffee Stop locations will remain intact. According to Ravlin, so will the management team. Besides the restaurant, the group’s catering service will also continue at full steam. Ravlin added that some popular dishes and favorite cocktails may well end up on the Barbecue menu.
In her statement, Bette hinted at future projects in the works. Ravlin says that they’re still in development. “They’re exciting, but they’re not immediate,” she says.
Bluebird Tavern was Vermont’s first gastropub and a groundbreaker in Vermont’s trend toward chef-driven, farm-to-table cuisine. It opened in July 2009.
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Always interesting to see which restaurant will be the first to close after your “7 Nights” guide hits the streets. Sorry to see that it’s this one.
When they dropped all the entrees from the menu, eliminated the awesome focaccia, and introduced those way too pricey, too small small plates it was only matter of time before they lost all their regulars and turned away all new customers. It really sucks for the staff that the complaints fell on deaf ears. This is a real good lesson for restaurant owners. You need to maintain communications and listen to your customers, instead of letting onsite management double down on bad decisions or allow them to ignore or dismiss complaints.
Staff thrown out of a work on a brief notice? This article gives the appearance that though the business was not doing well, the employees were kept in the dark till the end date. So does this mean these staff have been moved onto the other bluebird owned businesses or given compensation till they find new jobs?
We’re going to miss having you downtown, Sue. Your food and drinks raised the bar! I’ll just have to spend more time at BBBBQ, which is always a good thing.
“groundbreaker in Vermont’s trend toward chef-driven, farm-to-table cuisine.” ???
First rule of cutting costs fire of the PR firm.
Groundbreaker in Vermont Chef Driven Farm To Table…WOW , you must have been in Diapers when I was Chef At Leunigs In ‘93-5 and Although we where Crushing it , Shelburne Farms ( where I also Worked) had been doing it since ‘83 …. Groundbreaker…. Here’s a Fact.. Anything new U think U did, Has been Done 1001 times Before 🙂