In the green mountains of Vermont, Topnotch Resort, rising in the shade of Mount Mansfield, redefined the flagship restaurant on 120 acres terrain. Located on the day of the hotel The Roost, Maxwell’s offers a warm wood textures, brass details and a spacious comekan overlooking Green Mountains, but carefully built atmosphere.
The name of the Meah comes from Maxwell Cummings, the pioneer of the family of Topnotch’s long years; the restaurant was designed with the intention of carrying his heritage into the table with the expression of the general director Matthew Wheeler. The kitchen combines seasonal Vermont products with the view of European cuisine; the menu is positioned in the same plate with the farm culture of the region and the classic techniques of the continent.
Maxwell’s is just part of the wide-scale investment, ranging from Topnotch’s spa renewal to the restoration of 68 rooms hotel units, 27 new residences. However, the restaurant itself exhibits a quiet but ambitious posture on the luxury travel scene of New England — not to the crowd, but the reflection of an understanding that invests in the table itself.
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