Topnotch Resort in Stowe, Vermont, has unveiled Maxwell's, a new signature dining concept that reimagines the resort's existing all-day restaurant, The Roost. The restaurant is part of a comprehensive expansion and renovation project at the 120-acre property.
Honoring Resort History Maxwell's is named after Maxwell Cummings, the patriarch of the Cummings family who were longtime owners and stewards of Topnotch and helped establish Stowe's luxury resort landscape. According to Matthew Wheeler, the resort's general manager, "For more than six decades, Topnotch has been woven into the story of Stowe, and no one shaped that story more than Maxwell Cummings. Maxwell's is our way of carrying his spirit forward, where the craft of a great seasonal menu meets the warmth and character of Vermont. It's a tribute to where Topnotch came from, and a testament to where it's going." The restaurant will feature an ever-evolving seasonal menu rooted in Vermont's local ingredients while celebrating the European sophistication that drew early guests to the region. Design elements include warm woods, brass detailing, and a palette inspired by the surrounding landscape, with wraparound views of the Green Mountains from the bar and dining room.
Broader Property Transformation Maxwell's anchors a resort-wide transformation that includes Topnotch Residences, a limited collection of 27 turnkey one- to four-bedroom condominium homes with furnishings curated by RH. Additional upgrades include an expanded lobby, renovations to all 68 hotel rooms, enhancements to Flannel Restaurant, and improvements to the spa and pools. The resort will remain open throughout construction, with work completed in phases. Topnotch Resort currently operates as a AAA Four-Diamond property featuring 68 guestrooms and suites, 14 resort homes, and amenities including a 25,000-square-foot spa, tennis academy, and multiple pools.
Why It Matters
For regional hospitality operators, Maxwell's signals a continued emphasis on signature dining concepts tied to property heritage and local sourcing—a model gaining traction across luxury resort renovations as properties compete for destination-dining appeal.
For more insights and trends in the food and beverage sector, check out more articles in The Food & Beverage Magazine family of publications.
Written by FBM Publications Editors
