Craft Beer, Great Steaks, Vermont Hospitality

Executive Chef, Ed St. Onge, has run some of Vermont’s busiest destination kitchens; from Stowe’s Topnotch Resort and Spa to the Stratton Mountain Club. In 2014, he teamed with his wife, Fortune 500 sales and marketing consultant, Nancy St. Onge, to create one of Manchester’s hottest new dining experiences. The Raven’s Den is a fast-casual steakhouse where everything is made from scratch and patrons can expect great food, great service, and great atmosphere at a reasonable price.

Menu items cater to a variety of tastes; from a tender and juicy Black Angus steak, to a classic seafood dish, to a plate from the salad bar stocked with seasonal produce, handcrafted dressings, Vermont cheeses, and freshly baked breads. Visitors can enjoy an upscale meal in the dining room, a custom cocktail in front of the stone fireplace, or a grass-fed burger in the tavern.

The “Den” is the area’s only restaurant to offer wines-on-tap, a state of the art delivery system where reds and whites are available by the pour, always as if they’ve just been uncorked! This offering, combined with their regular wine list and inventory of spirits, has earned the restaurant a 2015 Wine Spectator “Award of Excellence.” As a thirty year veteran of the hospitality industry and winner of the Vermont Chef-of-the-Year award from ACF, Chef Ed is proud of this achievement and says that he prices wines affordably because he wants them “to be accessible for patrons to enjoy with their meal.”

Last Updated – 05/27/22