From the start, the goal wasn’ t just to open another restaurant, but to make sure the fit was right— for the staff, the community, and downtown Bennington itself. Executive Chef and General Manager John Stern, who oversees both the Manchester and Bennington locations, explained that the opening came together quickly after conversations between Village Garage Distillery co-founders Glen Sauer & Matt Cushman and Church Street Hospitality owners Steven & Lauren Bryant.
Pearl’ s Place & Pantry had already been established as a popular, quality Southern food restaurant in Manchester, and the two teams felt it could be just as well-received in Bennington.
While the heart of Pearl’ s remains its signature barbecue— ribs lacquered in house-made sauces, tender pulled pork, and Southern fixin’ s like buttermilk biscuits— the Bennington kitchen is shaping its own identity. Pearl’ s at the Garage offers a refined menu built around the classics, with some exciting new additions: steak, salmon, shrimp, and chicken entrées to complement the smokehouse staples. On the bar side, every cocktail is crafted exclusively with Village Garage spirits: rye, vodka, gin, and their celebrated Bonfire bourbon, distilled on site and in view of patrons( they still offer tours of the distillery, so don’ t forget to ask!) Seasonal libations crafted by Bar Manager Erin McKee highlight both the distillery’ s range and the team’ s creativity.
For Pearl’ s, the dining experience is about more than food and drink. The team works to ensure every visit is memorable, from a warm and welcoming greeting at the entrance to summer music on the patio to their attention to detail during service.“ Being a chef, I’ d love to tell you that people are only coming out for the food, but ultimately, I believe they’ re thinking about the whole experience,” says Chef John.“ People will remember and forget a lot of things, but people won’ t forget the way they’ re made to feel. We want every single person who comes in to feel like it’ s a special occasion.”
Guided by Chef John’ s leadership, the staff is imbued with a sense of teamwork and friendship that translates to their interaction with guests.“ John is such a positive presence,” shares Erin.“ His work ethic is infectious for all of us. He makes you want to rise to his level, and he really does walk the walk. He’ s the first person in the building and the last person out every single day. I would never want to let him down.”
That commitment to excellence and community has always been at the core of Pearl’ s. The restaurant partners with as many local Vermont vendors as possible, such as Wilcox Farms, Bromley Farms, Valley Craft Beer, Black River Produce, and Earth & Sea Fish Market. Pearl’ s at the Garage was also a strong presence at the recent 30th annual Garlic Town, USA, with the building serving as a backdrop for all the musical acts throughout the day in addition to the team selling great food and drinks out the garage door. Pearl’ s also fed the many Garlic Town volunteers, offering up a delicious“ thank you” for all their hard work on such a busy day.
On a personal note, I attended Garlic Town this year, and I remember the staff from Pearl’ s coming up to patrons at the tail end of the event, sharing free handhelds that hadn’ t been sold. The look of delight on my son’ s face as he was gifted a free pulled pork sandwich was priceless, and we felt Pearl’ s community-oriented approach firsthand. It was also very satisfying to see the dormant restaurant space alive again with energy, flavor, and connection.
What sets Pearl’ s Bennington apart, beyond the food, is the bar— both as a centerpiece of the space and as a creative hub. Erin
manchester life manchester magazine life life holiday magazine / winter 2023 2025 2025 67 67