Gibbet Hill Grill Revenue and Competitors

The Gibbet Hill Grill is at the forefront of the local food movement. We are one of the only restaurants in New England that has a produce farm on site, and Chef Tom Fosnot shapes his menu around what is seasonally available. In the summer, the majority of our produce is grown right on our farm. We grow over 40 varieties of heirloom tomatoes, squashes and zucchini, heirloom beets, radishes, greens, peppers, beans, potatoes, specialty onions, herbs, and many other crops, all of which can be seen on our menu throughout the year. We keep a root cellar and have winter greenhouses in order to expand our growing season. In addition, we also source from other local farms and food purveyors to feature the best of what the region has to offer. We bring the farm to your fork, literally. The roots of this restaurant are in farming. Before the Grill existed, Gibbet Hill Farm was a working Black Angus cattle farm. When we set out to build a restaurant on this land, we wanted to preserve the important history of the farm. Renovating the 100-year old post-and-beam cattle barn for our restaurant was the first step. We kept the energy and spirit of the barn intact, while providing an elegant, beautiful space to dine and socialize.