If restaurant industry workers, people who cook and serve food for a living, like a place, you can bet your last burger that the place is special. That describes Daily Planet  to a tee. It’s been a place to unwind for the food industry crowd since 1982, and when Neil and Rachel Solis took over in 2020, they further solidified Daily Planet's reputation for great food.

 Front of House Manager Rylee Charnisky.

By 2020, Neil and Rachel Solis had been part of the Burlington restaurant scene for years, Rachel as a server and front-of-house team member and Neil as a line cook and chef. They were still working in restaurants but also running a food cart and catering business, and they were eager to open their own brick-and-mortar space. So when Daily Planet came up for sale, they jumped on it.

THE SAME, BUT DIFFERENT

Right away, they knew some changes needed to be made. Daily Planet was popular with locals and the industry crowd, all of whom were devoted fans of the place and didn’t want to see it change, but Neil and Rachel promised to keep the best of Daily Planet while also bringing in some updates, like a new menu incorporating Neil’s background in classical French cuisine.

 Neil and Rachel Solis, owners of Daily Planet since 2020.

INCLUSIVITY IS ON THE MENU

Daily Planet aims to satisfy everyone who walks in the door. “We really want it to be a place where people can come, even with dietary restrictions,” Neil says. “You can come here as a vegan or as a meat-eater; you can sit down with a group of people who have different dietary preferences, and everyone can get a good meal.” He adds, “My goal is for people to come in and enjoy something they really want to eat, not just that they can eat.”

 Daily Planet offers casual food, like nachos and burgers, but you'll also find intriguing fare, like sweet potato and apple bisque, North African vegan tagine, and Neil's tomato basil bucatini.

COOKING LOCAL

One thing Neil has noticed is that Vermonters appreciate how food is sourced, and providing locally sourced food is important to Rachel and Neil, as well. “We use a lot of locally sourced ingredients,” Rachel says. “The chorizo is local. The steak is local. The beef for the burger is local. The venison is local. We use Cabot cheddar for our mac and cheese.” Neil adds, “We get sustainable seafood from Boston,” and the majority of their in-season produce comes from the Intervale Community Farm.

FAMILIAR YET INTRIGUING

Daily Planet offers casual food, like nachos and burgers, but you’ll also find intriguing  fare like the North African vegan tagine. And behind it all, supporting the delicious offerings, is Neil’s training in traditional French cooking.

COCKTAILS, ANYONE?

Always known for its cocktails, Daily Planet still has a full menu of mixed drinks. In These Shoes?, a cocktail whose name is a nod to the Kirsty MacColl song from 2000, is a balanced and refreshing mix of blanco tequila, Pama pomegranate liqueur, Ancho Reyes chile liqueur, lime, and simple syrup.

 Always known for its cocktails, Daily Planet has a full menu of mixed drinks, including the Solstice Sour.

THREE ROOMS, THREE VIBES

With three dining rooms, each with its own décor and displaying art from local artists, Daily Planet offers a variety of dining experiences. There’s the greenhouse or solarium, a room filled with plants and abundant light from an entire wall of windows. But for a quieter and slightly more formal experience, the dining room is the place to be. Finally, the bar is comfortably snug and has an informal vibe, with a stainless-steel bar top surrounded by wooden bar rail. The building is fronted by a garage door that can be opened in the warmer months.

 The bar area is comfortably snug and has an informal vibe.

CO-WORKERS, NOT BOSSES

Along with their success in the kitchen and with the dining experience, Rachel and Neil have created a team of people that enjoys working there. “We have been so lucky with our staff. We have a great crew, everybody gets along, and they have fun while they’re working,” Rachel says. “I think part of it is because Neil and I are here often, and we’re working alongside the staff. The staff knows us well, and I think it’s good for them to see that we’re here, we’re working, and that inspires them to work hard and want to be here.”

Neil adds, “I can say I still genuinely enjoy it, as hard as it’s been. Even when I’m cleaning out the mop sink and doing the worst of it, I still think, ‘I’m really happy we’re doing this.’ I wouldn’t want to do anything else right now.”

PHOTOS COURTESY OF DAILY PLANET

DAILY PLANET

15 Center Street

Burlington, VT

www.dailyplanetvt.com