Pegs Vintage Diner - Colchester

Farm to table in its finest and my favorite restaurant in the area by far. Whether in the restaurant in Colchester or on the street with vintage after hours, Tim and Vanessa never disappointed. I was often, but some of my faves include the Cugno's Farm Chicken and Knödel, every taco on the menu, every burger on the menu (especially the Garnelenburger), and all that uses its beef stock in winter. If you are looking for perfectly prepared meat with amazing sauces and fresh, local, organic ingredients, you are in the right place. I also love it being BYOB to save a dollar or two. Look at the vintage. They won't be disappointed.

Today I tried her food car in hop culture brewery this food is spectacularly delicious, all ingredients are local and come from sources that really care about their product. The dishes are combined with a genuine balance of aromas and textures. This is a must try and can wait?t to check their bricks and mortar

The names of the restaurants I don't hesitate to go for birthday or anniversary are a shortlist. Vintage is on top of this list. It is an intimate ambience where you are in the ears of the cook Tim Marotto and the Waitress/Hostess, Vanessa, and close enough to hear the siping of the pans while preparing your meal. Chef Tim knows his food. He knows where it came from, who grew, caught and how to turn all these things into a verifiable work of art on a plate. My recent visit to Vintage was my girlfriend's birthday. She got the Pot Roast from Broad Brook Acres Beef, Scalloped Potatoes with Mystic Cheese Co., Finback Cheese and with a Espagnole sauce on the roast. I was lucky, and she let me have a bite of her roast. The sauce perfectly filled the taste of the beef, balanced out the nuances of the grass food and added robustness, which was not excessive. The scalloped potatoes were a delicate gooey-yumminess that can only compare with a fun summer afternoon. I also had the Scalloped Potatoes with My Aged Long Island Duck, which came with a Kohlrabi Orange mustard glaze. Ente is one of the rare dishes that, if properly done, is one of the most decadent and delightful meals you can have. If you're wrong, eat cardboard. When masterfully done, Duck is, as Chef Tim did, fulfilling and richly tasteful. The Duck 's skin was crispy with a lite orange zest rub. The Kohlrabi Orange Senfglasur was a sweet tango that seamlessly connects with the sweet cordiality of a juicy duck breast. She had a wonderful birthday, and we enjoyed excellent food! Food at Vintage is a pleasure that I unreservedly support and encourages everyone who thinks to go there.

Vintage After Hours Food Truck yesterday. Would that love, but $14 for very salty Halibut rice patties? Naw

Our 1st visit not our last! Farm to table! Amazing can't wait to return! Basic menu of taco and burgers and specials! Great job guys