T.J. Buckley’s is open for dinner Thursday through Sunday year-round, and seasonally on Wednesdays. Please call 802.257.4922 for reservations.
Located in a restored 1925 Worcester Dining Car, T.J. Buckley’s serves local, organic, seasonal food cooked to perfection by Chef-Owner Michael Fuller (see him in action here, on “The Big Cheese”). Boston’s Chronicle television show (watch here) calls Fuller’s cooking “brimming with tempting delights!” and lauds his foraging skills, highlighting his diverse selection of local mushrooms. The open kitchen and vintage decor might evoke the quintessential experience of dining in a quaint Vermont town, but the meals served at this establishment combine classic French training, the finest ingredients, and the Chef’s own original and always-evolving take on New American cuisine. The menu changes daily depending on whatever is in season and local. Meat, poultry, fish, vegetarian, gluten-free and vegan options are always available as appetizers and entrees. A delicious, “beautifully composed” salad precedes every scrumptious meal.
Brattleboro, Vermont is a unique and beautiful place to live or visit — and the Huffington Post, Fodor’s and other respected sources dependably direct readers to T.J. Buckley’s as one of the high points of the area.
Chef Michael Fuller and the restaurant were featured in a recent episode of Filthy Riches, a National Geographic series that focuses on foraged and wild foods, and the adventurous chefs who integrate them into their cuisine.
Come see for yourself why Yelp.com and other diner-driven sites (such as Trip Advisor, Google and Urban Spoon) consistently rate T.J.’s at or near five out of five stars, and why Fodor’s calls the restaurant one of the two reasons why Brattleboro is “one of the top 10 best small towns in America.” Frommer’s calls T.J. Buckley’s “the best restaurant in Brattleboro,” while other prestigious sources have said “nothing beats T.J. Buckley’s” (Country Living) and called it, in a rapturous and extensive review, “one of the best dining experiences I’ve had in a really long time” (Edible/Usable).
A local treasure for 30 years, people also come from all over to eat at this extraordinary spot. New York calls Chef Michael Fuller “a pioneer in seasonal cooking” with “ingredient-driven dishes.” Time Out New York notes T.J.’s unique location in an “ancient diner” and touts its “ever-changing,” menu and “focus on foods sourced within a 15-mile radius.” Yankee Magazine — in its “Best of New England” issue — celebrates Fuller’s “artistry” and calls the restaurant “memorable…a nightly stage for intimacy.” Country Living celebrates the restaurant’s “exceptional locavore meals served out of an open kitchen.”
