Local restaurant franchise, the Farmhouse Group, is rumored to be opening a new restaurant on Church Street.
The new restaurant bound for 83 Church Street is a space that formerly hosted the restaurants Three Tomatoes and Nika.
After 22 years at the Church Street location, the owners of Three Tomatoes and Nika sold their business, according to their website.
Three Tomatoes Trattoria has other locations around the greater Burlington area in both Williston and Rutland, according to the website.
The new eatery is rumored to be another Farmhouse Group undertaking, according to a Seven Days article on Jan. 21.
Currently Farmhouse offers four different restaurants around Burlington, each with a different theme and menu.
All four of the restaurants have the same mission to support local food producers, according to the Farmhouse Group website.
The Farmhouse Group incorporates and showcases these farms throughout their menus.
The Farmhouse Tap & Grill, the first restaurant of the group, features 30 Vermont farms on their website, from which they purchase their products.
Food Republic website voted the Farmhouse Tap and Grill’s veggie burger the burger of the week in 2011.
“Their turkey burger with cranberry mustard is incredible,” junior Natalie Rowe said. “And I love their homemade fries and ketchup!”
El Cortijo, the taqueria and tequila bar located on 189 Bank Street also brings its own character to town.
Head Chef Phillip Clayton’s North Carolina upbringing, consisting of visits to many taquarias, was the inspiration behind El Cortijo, according to the restaurant’s website.
The restaurant is located in an old diner, and the style has very much remained the same.
There are 35 seats in the diner, but if there are no seats available they also have a bar, as well as a takeout menu.
The most recent of the Farmhouse endeavors, the Guild Tavern, is a steak house that offers local beef, pork and poultry.
The restaurant has an exposed kitchen, where you can watch your food being prepared.
As you dine, you can see your food enter the wood fired grill and follow the process all the way through the plating and serving.
“Master Butcher” Frank Pace, travels right to the source to select the highest quality beef, according to the website.
The meat comes from small family-owned farms in Vermont and New York, according to the website.
Guild Fine Meats is the last of the four restaurants and is a butcher shop offering Vermont meats such as handmade sausages, chops and loins, marinated steaks and deli meats.
They also prepare sandwiches served on house-made rolls.