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fmgate · 08-23-2006, 04:22 PM

This place is excellent and worth patronizing. I first visited about a month ago. The guys behind the counter were courteous, kind, and helpful. They have a large selection of pre-marinated meats, which I think is a great idea. Who wants to sit around marinating food all day while in the Lakes Region on vacation? I purchased 1.5 lbs of their teriyaki steak tips for two people. Both of us were yearning for more after we finished them off. The chicken-basil sausage was really quite good, too. The cuts of meat they had on display looked to be of excellent quality (I neglected to look at their prices, however). The wine selection, although small, appears to be of good quality and well thought-out. Also on the shelves were condiments, crackers, chutneys, etc. They have a few beers (Samuel Smith from England), but could probably add more. Their refrigeration space is limited, so that may explain why the beer selection is somewhat paltry. I observed a small selection of prepared foods, and actually tried their baked beans. I must admit that they were some of the best I've had in my life. I highly recommend them. I was very disappointed by their cheese selection. Although they had one local product (from Sandwich Creamery), their overall selection was poor and needs a lot of work. No excuse to call yourself a gourmet store and not have representation from some of the many artisanal cheese producers in VT, NH, and Quebec.

Overall, the place is great. Needs more local products. Perhaps some New England beers that are difficult to find in Shaws or Hanaford. Definitely need more artisanal cheese, and of the unpasteurized raw milk variety. Everything else is great. I certainly will patronize them in the winter, but not everyone sees the value in spending extra on such items when similar goods (perhaps of lesser quality) can be purchased down the road at Shaws or Hannaford for less money. They fill a niche I have been hoping would be filled, but I question whether there are enough foodies in the region to keep them going in the winter. Perhaps some wine and cheese education/tasting classes will get people in the doors in February.

08-23-2006, 04:22 PM	#5
fmgate Member Join Date: May 2004 Location: Gilford, NH Posts: 43 Thanks: 10 Thanked 10 Times in 4 Posts	This place is excellent and worth patronizing. I first visited about a month ago. The guys behind the counter were courteous, kind, and helpful. They have a large selection of pre-marinated meats, which I think is a great idea. Who wants to sit around marinating food all day while in the Lakes Region on vacation? I purchased 1.5 lbs of their teriyaki steak tips for two people. Both of us were yearning for more after we finished them off. The chicken-basil sausage was really quite good, too. The cuts of meat they had on display looked to be of excellent quality (I neglected to look at their prices, however). The wine selection, although small, appears to be of good quality and well thought-out. Also on the shelves were condiments, crackers, chutneys, etc. They have a few beers (Samuel Smith from England), but could probably add more. Their refrigeration space is limited, so that may explain why the beer selection is somewhat paltry. I observed a small selection of prepared foods, and actually tried their baked beans. I must admit that they were some of the best I've had in my life. I highly recommend them. I was very disappointed by their cheese selection. Although they had one local product (from Sandwich Creamery), their overall selection was poor and needs a lot of work. No excuse to call yourself a gourmet store and not have representation from some of the many artisanal cheese producers in VT, NH, and Quebec. Overall, the place is great. Needs more local products. Perhaps some New England beers that are difficult to find in Shaws or Hanaford. Definitely need more artisanal cheese, and of the unpasteurized raw milk variety. Everything else is great. I certainly will patronize them in the winter, but not everyone sees the value in spending extra on such items when similar goods (perhaps of lesser quality) can be purchased down the road at Shaws or Hannaford for less money. They fill a niche I have been hoping would be filled, but I question whether there are enough foodies in the region to keep them going in the winter. Perhaps some wine and cheese education/tasting classes will get people in the doors in February.