Burlington Feedback
Please share your comments on your restaurant experience at Burlington Hearth here. Click Here to share your feedback
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June 16th, 2009 at 2:57 pm
Hi folks,
Any chance you could update your online beer menu (in Burlington) more frequently? I like checking to see what’s on tap and coming in if anything new and exciting is available.
Thanks!
June 16th, 2009 at 3:17 pm
Jim,
Funny you mention it, that has been on our check list! I just trained and set up the access for the Burlington crew to be able to update the beer page more frequently so you should start seeing frequent updates with the new beers and flatbread specials. Sorry that this has been somewhat disjointed in the past months we are getting settled into the new website.
Thanks for the feedback!
Clay
June 29th, 2009 at 12:43 pm
I really wanted to bring our group of 6 to try your place for dinner - but now I understand you don’t take reservations. Shoot - how disappointing! I’ll have to find another place to try.
July 14th, 2009 at 3:15 pm
This past Saturday my wife and I and our new baby were finally able to taste your pizzas after trying two times previously. We are from Montreal and I visit Vermont about 12 times annually We were so overwhelmed how tasty they were- We sat in front of the oven and enjoyed the warmth in one of the worst summers on record. The pizza’s are just so much better than anything available in Montreal including wood fired oven in Montreal; you should be opening a franchise, in Montreal; you would kill the competition - My wife and I eat out in Montreal regularly and the city is jammed with all kinds of restaurants we tend to stay away from family type restaurants even though we have a youngster (1 year old) The food generally is mediocre. However we were still in for a surprise - we rarely order dessert and I have a passion for apple pie and ice cream and frankly your apple pie would kill the competition . So that’s why I’m writing it’s not likely that I will build a wood fired oven in my living room and try to compete with you but occasionally when I feel like some apple pie without driving to Burlington and ( it would be hard to explain to the customs agent that I’m driving to Burlington for a slice of pie- so I’m asking you to part with your recipe and in payment you may reprint this email
Sincerely
Ron Granich
July 14th, 2009 at 8:47 pm
just got back from two days in Burlington. Flat Bread is by far the best beers in town. I also believe the bar tenders are the most knowledgable in town. Chad was especially helpful and was a pleasure to talk to. I cannot wait for my next trip to Burlington to visit flat bread again.
July 15th, 2009 at 8:04 am
This is great to hear! Thanks for the feedback and glad you enjoyed yourself!
September 10th, 2009 at 3:49 pm
Love American Flatbread! It sure would be great if there were more non-pork meat alternatives on the regular menu for us non-pork eaters. The lamb meat special flatbreads are awesome, but not always available. But BBQ chicken, duck, beef, turkey would be amazing to have available as choices.
September 11th, 2009 at 10:35 am
Thanks David C. That’s a great point, thanks. We try to offer a little variety with the special flatbread options each night, but I think you’re right that a non-pork flavor on our regular menu would be pretty popular and fill a void. Your feedback is noted! Were you thinking of a certain in particular?
September 26th, 2009 at 10:18 am
We were looking for a restaurant my wife and I,before going back to Montréal on a Sunday afternoon. We pass in front the restaurant first and we re-pass and stop at 4.45h we wen trough and some one told us that the rest. open at 5.h.
We wait and look every were and we like the place.We gave our name and 20 minutes later we were sit.We been serve by a lovely girl she explain the menu (first time we been there)
We have e great super (pizza) a good beer house
and a glass of zinfandel(I like to know the name of that wine)A lovely place we will be back soon.
Thank and see you lather.
Pierre
September 28th, 2009 at 8:14 am
Can I order a pizza for takeout at the Burlington restaurant?
October 5th, 2009 at 12:22 pm
Yes, you can order takeout from Burlington Hearth, the availability is largely based on our oven capacity. When we are extremely busy with our seated guests we may limit the amount of takeout orders. It is best to call the restaurant and ask if they can handle your takeout order. (802) 861-2999
November 11th, 2009 at 3:33 pm
How do I go about getting an organization designated as the beneficiary of one of the Burlington Hearth’s Benefit Bakes? Is there an application? Do I need to talk to someone specifically? When is a good time to call? Please let me know via the e-mail address I provided. Thanks for whatever information you can give me, and thanks for all the good food and work you do in the community!
November 18th, 2009 at 4:57 pm
A vegan flatbread would be really great, and I think it would go over pretty big in this town. I know it’s a tricky concept - fake cheese is questionable, for sure…but I’m sure you could come up with something! It would be great if you could publish (on your website or in-house) whether there are animal products in your flatbread crust, so that veg*ns could rest easy/order accordingly.
November 30th, 2009 at 11:05 am
Thanks Sarah, we can accommodate vegans in our restaurant any time. We don’t use fake cheese, but would create a topping combination sans cheese. Our crust contains flour, water, salt, and yeast, and is vegan. Thanks for your interest! Megan
January 6th, 2010 at 8:07 am
Paul:
Looking to see if interested in hops next summer?
What type of beer did you make?
Happy Brewing
Bruce
February 1st, 2010 at 2:05 pm
My wife and I used to live in Burlington and frequented Flatbread from time to time. Came back for a visit this past weekend and were pleased to find that it’s better than ever. We arrived Saturday for lunch, and even though it was busy we were seated quickly and the service was excellent. We ordered a pie with half roasted tomato salsa (our favorite from back in the day) and half a “meat special” which had capicola, spinach, a sort of cream tomato sauce, and other things. That special was one of the best pizzas I’ve ever had. The IPA and Witte were also outstanding. It was so good, in fact, that we came back for brunch Sunday morning with some friends. It was unanimously agreed that you guys make the best Bloody Marys EVER. We got the meat special again, as well as Vermont Sausage and a scrambled egg/chorizo pie. I would go back for brunch over any of the usual Burlington brunch spots. Our server was also excellent; efficient and friendly. Can’t remember her name, unfortunately. At any rate, thank you for helping to make our weekend visit an excellent time!
February 7th, 2010 at 9:47 am
Hi, Everyone. I am a Flatbread super-fan; I absolutely love the “Dancing Heart Bread.” My mouth is watering just to think about it. I always have a great time when I come in. The catch? Getting in can be tough and can take quite a long time. Is it likely that you will consider taking reservations or allowing for call-ahead in Burlington? I’m crossing my fingers…
February 8th, 2010 at 2:03 pm
Lyndsay,
Thanks for your kind words and your question about taking reservations. We have struggled with people wanting us to take reservations for a long time. One of the reasons we don’t take reservations is the interest in being open to walk-in guests and not locking up our tables for the entire night. Since we would like to continue to encourage walk-in guests, we don’t have plans to take reservations anytime soon. Thanks for the feedback.
February 19th, 2010 at 10:28 am
Thank you, Thank you, Thank you for having gluten free crust available for your pizza’s. I’ve been unable to eat pizza’s forever (especially ones that taste amazing) and now I eat at Flatbread at least once a week. It’s addicting, and amazing.
Thanks for accommodating - I tell everyone I can about it.
February 19th, 2010 at 10:46 am
Jamie- You’re Welcome. We know we can’t be all things to all people, and we have wanted to make a gluten free crust for a long time but were concerned about making gluten-free crusts in a flour filled environment - (for people living with extreme Celiac this could be very damaging to their health). We feel like using the frozen gluten shells allows us to provide all the delicous American Flatbread toppings made in our wood-fired oven.
Thanks for your feedback!