Our Story
"We wanted a place that felt earned — not imported."
Starling & Slate was born from a simple conviction: Burlington deserved a steakhouse rooted here. Our beef comes from Vermont farms within 90 miles. Our wine list is built around the growers, not the labels. Our dining room is finished in materials pulled from the Green Mountains — slate counters, white oak, hand-forged iron.
Nothing about this place was built to impress people from somewhere else. It was built for the people who live here, and for the ones who come to understand why they stay.
Head chef Marcus Hale trained under Paul Liebrandt in New York before returning to the Northeast Kingdom where he grew up. That tension — New York precision, Vermont soul — defines the menu.
— Elise & Marcus Hale