Seven Days, Vermont's alternative newspaper, takes a seat at the new Crop Bistro in Stowe. Launched by Cleveland-based chef and restaurateur Steve Schimoler, the restaurant has more than a few ties to C-Town.

"Key to understanding this work in progress, perhaps, is noting that the restaurant’s concept was imported from Crop Bistro & Bar in Cleveland. Schimoler founded that establishment five years ago as both a farm-to-table eatery and a food lab, in many ways an extension of his work as a food scientist and researcher for Cabot Creamery and Nestlé. In Ohio, Crop has earned a reputation as an innovative, playful spot where the kitchen marries fresh produce with modern culinary gear such as vacuum tumblers," writes Corin Hirsch.

"Some of the starters come straight from the Ohio menu -- for instance, deviled eggs dusted with chili powder, two of which are topped with bits of crispy, salty bacon. The Cherry Bomb, a plate of two Roma tomatoes stuffed with chorizo sausage and Jack cheese, wrapped in wonton shells and deep fried, comes off as a midwestern snack."

"Other appetizers (and main dishes) mimic their Cleveland cousins with rustic twists. For instance, in Ohio, braised pork belly is served over a malt waffle; in Stowe, the cubes of luscious meat are crisped on one side and served over a delicious tangle of cider-braised cabbage. "

Read more Cleveland references and the lengthy review here.