Chef Chad Konopasek and Sous Chef Daishawn Wade share a taste for the flavors of New England. Each of the seasonally inspired dishes at Potters Restaurant at Sterup Square is filled with northeastern charm, whether it’s the organic Berleberg cheese from Berle Farm in Hoosick, the fresh Vermont vegetables, or the handmade Bennington pottery upon which they’re served. The restaurant’s menus reflect the changing of the year, spotlighting parmesan-crusted salmon and double-battered fried chicken with homemade gravy in the summer, and hearty stews and Vermont mac 'n' cheese in the winter. While an outdoor patio shelters patrons beneath umbrellas and mood-setting firefly orchestras whenever seasonally appropriate, Potters Restaurant's interior treats guests to carpeted flooring and a toasty stone fireplace year-round.
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