The Left Bank

The story

Crafted with passion, served with love

A Dining Room Built for Good Company

At The Left Bank, the premise is straightforward and sincere: gather people together, feed them beautifully, and make the experience worth remembering. Set within The Weston hotel on Main Street in Weston, Vermont, the restaurant earns its place among recognized fine dining destinations through French-inspired seasonal cuisine that draws directly from the property's own working farm. That farm-to-table commitment isn't a talking point — it's the foundation of every plate.

The Chef Behind the Kitchen

Leading the kitchen is Chef Brett, a Michigan native whose more than two decades in the industry have taken him from the Great Lakes region to New Orleans — where he worked alongside Emeril — and on to San Francisco alongside Cat Cora. Those experiences shaped an approach to French cuisine that balances classical elegance with a deeply personal connection to ingredients. Growing up shucking corn on the porch and eating tomatoes straight off the vine left a lasting imprint, one that translates naturally to Vermont's agricultural rhythms. He feels at home here, and the food shows it.

The Experience

The dining room is designed for celebration and quiet pleasure alike — guests mark milestones, neighbors stop in for a nightcap, and the team works each evening to make the whole thing feel both polished and personal. The wine program has earned Wine Spectator's Award of Excellence for 2024, a recognition that reflects the depth and care behind the list. For something more intimate, the Wine Room seats six to eight guests for a monthly chef's menu at $150 per person — a private, reservation-only format that brings the French sensibility of the kitchen into close focus.

Philosophy, Distilled

The team's stated aim is to build a program around the things they genuinely love and to pursue those things with rigor. No more, no less. In practice, that means French-inspired cooking grounded in seasonal produce, a wine list worthy of national recognition, and service that treats every guest as the reason the whole operation exists.