At the time of my writing this, Cru is a very-hyped newcomer to the Killington dining scene. Its popular, big sister restaurant Roots is stationed in a neighboring town and is apparently quite good and trendy and fun. So while many have not yet tried it, these many do know of its existence. Knowing this as just a lowly tourist makes it feel wrong to be one Cru's early reviewers, but here we are. As a side note, I hope that by the time people get around to reading this review, Cru/Crux has decided on what it would like to be called. The sign outside reads "Crux". Locals refer to it as "Cru" (read: crew). Both the online menu and the Yelp profiles have also removed the "x". I alternate between the two and confuse myself and everyone else. Putting spelling aside, Cru is a fantastic experience. It was by far our best restaurant experience in Killington and I imagine it will do quite well among locals and tourists alike. It serves seasonal, farm-to-table fare which is mostly healthy and fully delicious. The mixology program is still getting ironed out but the head bartender knows how to stir up (or shake) a solid drink.
Cru is one of the few places in town that offers reservations on OpenTable, so I highly suggest going that route -- if this gets as popular as its sibling, you'll need it. We made a res for 8pm and got a great table, right in front of the fireplace in the main dining room. For a more casual seating arrangement, you can opt to dine in the front of the space, at a high top table or the bar. While Cru is more high-end that many of the town's other dining options, it's still super cozy and welcoming and all of the staff are genuine and delightful.
An important FYI: at the time of my writing this, there is no "official" cocktail menu here. Part of what had me so excited about coming here was the drink menu posted on Cru's website. When we got to our table, we saw that the drink menu only listed beer and wine. I asked the waitress about the cocktail menu, to which she responded that there was none. Confused, I pulled up the menu on the website. She "oh, that was last year's menu, but I can check to see if the bartender can still make any of those". Odd, because to my knowledge, Cru has not been around for very long. In any case, we waited eagerly to see what ingredients were stocked. Our waitress returned with great news in the form of a list of drinks the bartender could still make with her current bar setup, which included the two drinks I was most excited about after doing my research: the Cranberry Mule (Green Mountain Organic Cranberry Vodka, Fresh Lime, Ginger Beer & Apple Cider) and the Blood Orange Spritz (Silo Gin, St. Germaine, Solerno Blood Orange Liqueur, Finished With Club Soda & An Orange). Both super fresh, refreshing and fruity. And as far as alcohol goes, healthy too!
The food menu is even healthier, but that does not mean it sacrifices taste in the slightest. There's a good variety of small plates, salads and entrees, with the addition of a nightly "specials" menu which features 4-5 extra dishes plus a special cocktail. Your main difficulty will likely be the process of choosing what to actually order. Everything looks (and is) fantastic. As I mentioned, the style is farm-to-table featuring oodles of seasonal produce. I can nearly guarantee that you will leave feeling nourished and satiated in the most comfortable of ways. Our eats, below:
Crispy Brussels Sprouts w/ sweet soy & ginger glaze, toasted sesame seeds: A+
Oh my gosh I mean come on. I eat Brussels sprouts almost every night at home so you'd think I'd want something else when I go out, but nope. If they're on the menu, I'm ordering 'em. And these were the best there is. Perfectly crispy and uber flavorful, these are possible the best Brussels I've ever had. The bf was visible shaken, in the best of ways. 12/10.
Butternut Salad w/ pickled pears, chèvre, candied walnuts, dried cranberry & apple vinaigrette dressed greens: A
Another standout and a perfect winter dish. Rich, warming fruits, veggies and roots. Well-balanced, fresh, super flavorful and tasty.
Grilled Bell & Evans chicken over pumpkin risotto cake with braised kale & a blistered grape relish: A-
The chicken was decent, the risotto cake was fantastic. Again, making use of seasonal ingredients elevated the dish in simple and delicious ways. The bitterness of the kale and sweetness of the grapes balanced out the flavor profile nicely, making for a solid entree.
Cajun-Dusted Salmon w/ cheddar polenta, zucchini, sundried tomatoes, artichoke and red onion ribbon salad: A
The night's special fish entree, which is similar to the ancho-dusted salmon on the regular menu but with different sides. Salmon was cooked perfectly and seasoned well and the polenta cake was superb. I don't typically like polenta due to the texture (and I usually think the taste is meh), but the cheddar obviously helped it along. The bf doesn't like artichokes so more for me! Yum. read more