By James Kent
What began as a cozy wine-and-charcuterie hideaway tucked inside the Spa at the Woods building has blossomed into one of Killington’s most exciting new dining experiences. Since its opening in November 2024, the Killington Café & Wine Bar has steadily evolved its menu from simple small bites to elevated but approachable cuisine in a relaxed and inviting space.
With just a few weeks left in the season—the final day before a six-week renovation closure is May 18—the wine bar encourages visitors and locals alike to drop in for its expanded brunch, lunch, and dinner menus, available Thursday through Sunday from 11 a.m. to 9 p.m.
A brunch worth waking up for
The Mountain Times recently sampled the Wine Bar’s standout stuffed French toast, made with Irish cream, fresh strawberries, and mascarpone and topped with warm Vermont maple syrup and thick-sliced bacon. The verdict? Ridiculous—in the best possible way. Also unforgettable: the maple candied bacon, originally a topping that became so popular it earned a spot on the appetizer menu all on its own.
This responsiveness to customer feedback is a hallmark of the Wine Bar’s approach. “People started asking if they could just order the bacon, so we added it,” said general manager and co-owner Joe Cuozzo. “Same with the deviled eggs—they started as a filler, and now they’re a staple.”
Cuozzo, who originally came to Killington for a ski season and ended up owning a wine bar, admitted that one of the past year’s biggest surprises was how much could be done with a minimal kitchen setup. “We didn’t have a full kitchen—just two burners and a convection oven—but we were still turning out great food,” he said. Plans are underway to install new heavy-duty equipment and a full stove during the June closure.
Locally rooted, globally inspired
Thanks to rising demand and executive chef Avery Chipka’s creativity, the kitchen has produced everything from deviled eggs to wagyu hot dogs, shrimp scampi, and baked crème brûlée donuts.
Local sourcing plays a significant role in the Killington Café & Wine Bar’s identity.
“We work with Cavendish Game Birds for quail eggs, shop farmer’s markets in Rutland and Woodstock, and our cheeses are all local,” said Cuozzo. “Even our duck eggs—those are 1,000% local.”
One unique adjustment came from both creativity and practicality. “When chicken egg prices went crazy, switching to duck eggs was not only cost-effective but also gave us something different from other places,” Cuozzo explained. “They’re richer, creamier, and they make the scrambled eggs taste like double the portion.”
The Killington Café & Wine Bar is the brainchild of co-owner Howard Levine. “It started as a passion project for Howard,” said Cuozzo. “He loves wine, and he’s still deeply involved.”
Cuozzo, who stepped into the role of co-owner after managing the operation, brings a hospitality background and a fresh perspective. “I never intended to live in Vermont full-time or own a wine bar,” he said with a laugh. But after a whirlwind first season of seven-day workweeks, learning to bartend, managing a full-service restaurant, and expanding the menu, he’s fully in.
Looking ahead
When the Wine Bar reopens on July 2, guests can expect an even more dialed-in experience. Plans include a more expansive charcuterie bar, new seating configurations, and added events like wine tastings and pairing dinners.
“There’s a lot of intimidation around wine,” Cuozzo said. “We’re looking to do tastings that help people learn what they like. You can’t understand words like ‘tannic’ or ‘oaky’ until you taste and compare. That’s how I learned.”
Don’t miss your window
Until May 18, the Killington Café & Wine Bar is open Thursday through Sunday for brunch, lunch, and dinner. Brunch is served from 11 a.m. to 1:30 p.m., lunch from 1:30 to 5 p.m. with dinner from 5:30 to 8:30 p.m., and late-night bites available until 9 p.m. or later “if the vibes are right.” There’s even a kid’s menu available, so there’s a food option for everyone’s taste.
The Killington Café & Wine Bar will be open on Easter and Mother’s Day.
To explore the full menu or learn more about upcoming offerings and events, visit: killingtonwinebar.com.
The Wedge salad does it right.
Candied maple bacon? Yes, please!
Fondu is a big hit with diners at the Killington Cafe & Wine Bar
Killington Café & Wine Bar general manager and co-owner Joe Cuozzo made a Bloody Mary for a customer at brunch on Thursday, April 10.
