Twiggs is the more casual of the restaurants on site but neither has dress codes.  Twiggs has its own kitchen and staff as well as a large bar and bartender.  The staff do rotate between the venues so you may see the same people.  The Twiggs kitchen is where they have their cooking classes and my husband said they were nicely done.  The large room has a vaulted ceiling and a couple areas with couch seating, if you want to have cocktails there rather than on a bar seat or at your table.  We chose to have ours at our table.  There is a large fireplace at the end of the room but it has a gas log fire, due to some draw issues.  It lends the ambiance without the smoke.  Large marble tables are in various shapes with wood perimeters.  The lighting was lowered and music was in the background.  The menu is different than at the other venue and they have more grilled options.   They were wiling to split items for us in the kitchen and would course it out to simulate our own tasting menu.  I liked the room and the food over here as well.  If you want to compare to our Twiggs dinner in 2024 click here.

Set up

 

Food

We enjoyed a nicely made martini with some housemade focaccia.  The bread was tasty but a bit greasy.

 

We split a number of items to be able to try more things (so note that photos are half portions).  The Twiggs’ salad also contained mint, cherry tomatoes, carrots, cucumber, Vermont Shepherd cheese and bacon with a lemon (thought the server said lime) vinaigrette. The plate was filled with crisp textures nicely dressed.  Very tasty and interesting that the server liked this one more than the Caesar.

 

The Grilled King Oyster mushroom came with an apple brandy glaze, Jammy egg yolk, crispy chickpeas and horseradish.  There was a powder of ginger and seaweed on the top.  The crisp chickpeas were a surprise and a nice mix with the meaty mushrooms.

 

The Lumache pasta was topped with Austrailian black truffle, triple creme and crispy prosciutto.  This was excellent.  The flavor and the textures were perfect.  The truffle added some flavor to the creamy sauce.  This one I was sorry to split, but needed to moderate.

 

The Vermont lamb came with blueberry-rosemary coulis, tzatziki, micro cilantro and crispy potatoes.  The lamb was cooked perfectly, tender and moist.  The crisp potatoes were layered and tasty.  It was a good plate.

 

The Wagyu sirloin steak came with a charred leek sauce, pumpkin Brieba cheese and crispy potatoes.  The slices of beef were nicely rare, tender but drier than you’d expect with Wagyu.  The potatoes were the same as with the lamb – crispy and layered.  The vegetables were a nice mix to make it another good plate.

 

The carrot cake doughnuts also had red currant, pecans, charred cinnamon ice cream and were topped with fried carrot strings.  They were basically the doughnut holes made with a carrot cake interior.  They were good.

 

The daily cookie offering was a chocolate chip with nori and miso.  They were nicely crisp on the outside with a little chew to the inside.  Lots of melty chocolate chips made them sweet and tasty.  They might have been the favorite of the dessert selections.

 

The freshly spun ice cream of the day was sweet corn and then it was topped with puffed sweetened corn.  The topping made for a nice texture contrast but the flavor was more mild than I’ve had with other corn ice creams.