EB Strong's Prime Steakhouse

“We chose E.B. Strong’s to celebrate my wife’s birthday, and it was the perfect spot for a special occasion dinner. Nestled right on Church Street, the restaurant offers an upscale, relaxed atmosphere that feels like an escape from the rougher edges of downtown just a few blocks away. To start, we enjoyed a beautifully balanced maple old fashioned—a nod to Vermont’s local flavor and a great way to ease into the evening. For appetizers, the tartare was outstanding: tenderloin finely chopped and elevated by truffle salt, quail egg, and crispy fried wonton. The PEI mussels were another standout, served in a decadent chorizo cream sauce with sweet corn and leeks—perfect for soaking up with the grilled baguette. For mains, we tried the Chef’s Surf & Turf, which combined a perfectly cooked petit filet with a succulent lobster tail, buttery mashed potatoes, and creamed spinach—all tied together with a rich Béarnaise sauce. The coffee-spiced, pan-seared venison (a nightly special) was both creative and expertly prepared, with deep, complex flavors that made it truly memorable. We wrapped up with a cheesecake in a jar, topped with blueberries—simple, creamy, and satisfying. While the service was a bit slow, it was still professional and courteous. Overall, this is one of the few places in the region that truly delivers a fine dining experience. Yes, it’s pricey—but for a meaningful night out, E.B. Strong’s is absolutely worth it.”

“My wife and I enjoyed a great dinner here. The calamari was delicious, lightly breaded which helped us finish our main course. My wife had the 12oz new York strip and I had the 18oz bone in ribeye. Our steaks were cooked perfectly, the strip had a wonderful crust and it may have been the better of the two but I would have no issue recommending either steak. For sides the Brussel sprouts are an excellent choice. Our server was attentive and made sure we had everything we needed. The only negative I have for this restaurant is the creamed spinach. We had to send it back, but the great response from our server maintains the 5 star rating for me.”

“Ordered a dirty martini with well vodka but was up charged $3. I thought well prices were built into the cost of the drink no? The bread took a hot minute to come out and we had a very hungry kid so it would have been nicer if they would have offered this sooner. Wedge salad was decent, nothing spectacular but needed a bit more dressing. We ended up taking all entrees to go so we didn’t try these till we got home. Everything was cooked to the correct temp but I was surprised the ribeye wasn’t thicker. It tasted fine but again, nothing spectacular-I could easily make a nicer steak with a grocery store ribeye. The venison was good but the vegetable ragu was just funky and gross, we tossed it. The Brussels sprouts were way too sweet and we ended up tossing them too. Also the chimichurri sauce caught me way off guard, it was essentially pureed and I was expecting a more traditional chimichurri which is typically finely chopped. Service was fine and the ambiance is nice except the obnoxious group next to us that were dropping expletives and derogatory slurs. I know cost of goods has gone up across the board but at that price point I expect everything to be darn near perfect and it was pretty mid.”

“This was the establishment chosen for a team dinner while in VT for work. This is merely just a summarized recap of my experience. This is not in any way to "bash" the establishment. Hopefully this will assist future patrons of what to expect, and hopefully their experience will be different than mine. For my drink for the evening, I started off with an old fashioned. What was receieved was an old fashioned with regular ice used for everything such as fountain drinks, water, etc. The old fashioned was not good at all, hands down. My colleague ordered a "call" martini, one with a liquor of his choosing, and it literally tasted like pickle juice, no exaggeration. At that point, the safe alternative was to transition to beer. Early on during our visit, before the appetizers were taken, I asked our server, April, if she was ok. She replied with a, "oh yeah, everything is fine." Having been a server/ bartender, the drinks were empty on my side of the table until we asked for a refill, the steaks ordered came out "good enough," and the overall experience was kinda' disappointing for being a steak house with a good reputation. Will I go back the next time I'm in VT? Highly unlikely, but again, I hope others have better, different experience.”

“The first place we ate in Burlington - wanted to love it, but it fell flat. The food was not great (the escargot was prepared differently… which is fine except it wasn’t that warm and a bit chewy), and the shrimp cocktail was fine. The ahi tuna salad had huge chunks of tuna with a sort of smoky preparation I wasn’t expecting, and no real flavor otherwise. Even the wantons they served it with tasted more like pita chips and lacked any salt or flavor other than oil. The best thing we had was the complimentary bread and butter, which was delicious. The mashed potatoes were good too. Overall, it was quite loud (we were seated next to a large party) and expensive for what it was.”