Planning a winter ski trip? Consider heading to the mountains of Vermont.

USA Today’s 10Best Readers’ Choice Awards just released its best of ski and snowboard rankings, and Vermont won a total of 11 awards. The annual 10Best awards highlight the best in travel, food and lifestyle, and winners are chosen by a public voting poll after being nominated by industry experts. This year’s best of ski and snowboard awards ranks lodgings, locations and services for the winter sports across the United States. 

In addition to Stowe placing as the third best ski town in the country, Vermont ski accommodations placed in the following categories: best apres-ski bar, best ski restaurant, best ski shop, best place for snow tubing, best cross-country ski resort and best ski hotel.

Here’s what to know about the winners:

The Belfry

Housed in a former one-room schoolhouse, The Belfry is a charming pub just minutes away from Jay Peak Resort. Between a robust beer and wine selection and a menu full of pub classics like wings and burgers, The Belfry is the perfect place to grab a drink after a day of skiing – earning the sixth spot on the list of apres-ski bars.

The Belfry is open for thirsty skiiers every day except Wednesday, with hours from 4-9 p.m. on Friday-Saturday and 4-8 p.m. every other day.

Award: No. 6 in Best Apres-Ski Bar

Location: 14 Amidon Road, Montgomery Center, VT

Cliff House Restaurant

Cliff House Restaurant, one of the restaurants at Stowe Mountain Resort, offers a mountainside eating experience at the top of the gondola on Mount Mansfield. The restaurant is known for American cuisine with a rustic Vermont flair, serving classics like chicken sandwiches and New England clam chowder.

Stowe’s Cliff House is open for lunch from 11 a.m.-2:30 p.m. daily once the season starts on Dec. 14. A valid ticket or season pass is required to ride the gondola to the restaurant.

Award: No. 8 in Best Ski Restaurant

Location: 7231 Mountain Road, Stowe, VT (top of the mountain gondola)

The INN Restaurant & Bar

Taking the third place spot for best ski restaurant is the restaurant at The INN, a quaint inn in Montgomery Center.

Guests have a choice of eating in the intimate dining room, lively tavern or riverside deck. The INN’s seasonal menus offer upscale comfort food made from fresh, local ingredients, completed with various craft cocktails.

The inn’s restaurant is open year-round on Thursday-Sunday starting at 5 p.m. Reservations are highly recommended.

Award: No. 3 in Best Ski Restaurant

Location: 241 Main St., Montgomery Center, VT

‘Weather can be fickle’: Vermont ski resorts plan opening dates despite unseasonable warmth

Darkside Snowboards

Darkside Snowboards is a premiere snowboarding shop with locations in Killington and Ludlow. Just making the list of best ski shops at 10th place, this shop has everything a snowboarder could want, from performance and freestyle boards to boots, helmets, goggles and clothing for the sport. Darkside does also offer ski rentals, but mainly focuses on snowboarding equipment.

Hours for this snowboard shop are 10 a.m.-6 p.m. daily in Ludlow and 9 a.m.-6 p.m. daily in Killington, with extended late-night hours Monday-Wednesday.

Award: No. 10 in Best Ski Shop

Location: 1842 Killington Road, Killington, VT; 57 Pond St., Ludlow, VT

Skiology Ski and Sports

Right down the road from Downside Snowboards in Killington is Skiology Ski and Sports, USA Today’s second choice pick for best ski shop. The store offers a wide range of high-performance skis, from recreational to racing and all-mountain to powder, as well as daily ski rentals and professional tuning services.

Skiology is open from 8:30 a.m.-5 p.m. Monday-Friday and 7:30 a.m.-6 p.m. Saturday-Sunday.

Award: No. 2 in Best Ski Shop

Location: 937 Killington Road, Killington, VT

Pinnacle Ski and Sports

Pinnacle Ski and Sports, a Stowe ski shop that has been open for over 35 years, took the top spot for ski shops in this year’s 10Best awards.

Along with a wide selection of equipment and apparel, Pinnacle offers custom boot fitting, ski and snowboard rentals, ski mounting and tuning, ski repairs and a delivery concierge service. The shop is open daily from 9:30 a.m.-5:30 p.m.

Award: No. 1 in Best Ski Shop

Location: 1652 Mountain Road, Stowe, VT

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Mount Snow Resort

Ranking fifth for best snow tubing location is Mount Snow Resort, a slopeside resort in the southern Vermont town of West Dover. The resort’s tubing hill has eight lanes and a conveyor lift, with tickets for two-hour time slots available.

In addition to snow tubing, Mount Snow has 86 skiing trails, a halfpipe and large terrain park. For those who want to stay, the Grand Summit Resort Hotel, Mount Snow’s lodging property, has almost 200 guest rooms and amenities like a spa, a health club, a heated pool and many locations for dining and retail.

Award: No. 5 in Best Place for Snow Tubing

Location: 39 Mount Snow Road, West Dover, VT

More: ‘Weather can be fickle’: Vermont ski resorts plan opening dates despite unseasonable warmth

Viking Nordic Center

Londonderry’s Viking Nordic Center has over 16 miles of woodsy ski trails through classic Vermont scenery along the West River. All levels and types of cross-country skiing are welcome, whether classic, skate or snowshoe. For those just starting, the resort also offers lessons and rentals.

On select nights during ski season, Viking Nordic Center lights about two miles of their trails with overhead lights and gas lanterns from the 1900s, creating a unique nighttime skiing experience.

Award: No. 8 in Best Cross-Country Ski Resort

Location: 615 Little Pond Road, Londonderry, VT

Bolton Valley Nordic Center

Located in Bolton Valley overlooking the scenic Lake Champlain, Bolton Valley Nordic Center is a mountain adventure resort with the highest elevation in the Northeast.

The backcountry terrain offers trails for Nordic skiers and snowshoe enthusiasts of all levels, earning the resort a fifth place ranking in best cross-country ski resort. Additionally, Bolton Valley has paths for alpine, night and backcountry skiing, totaling in 71 trails.

Award: No. 5 in Best Cross-Country Ski Resort

Location: 4302 Bolton Valley Access Road, Bolton, VT

‘Outstanding hotels’ in the US: 3 Vermont hotels earn coveted Michelin Key awards

Topnotch Resort

Topnotch Resort, a luxury resort and spa located in the foothills of Mount Mansfield, ranked sixth for best ski hotel. Cozy, sophisticated rooms come together with beautiful gardens and a contemporary restaurant for a charming New England stay.

Along with skiing and snowboarding through the Stowe Mountain Resort, Topnotch has over 100 acres of activities like hiking, biking and horseback riding. Amenities include a spa, a fitness center, three pools, a tennis academy and seasonal activities.

Award: No. 6 in Best Ski Hotel

Location: 4000 Mountain Road, Stowe, VT

On Halloween, Piccola Cucina Osteria Siciliana in SoHo served one last dinner in the little house that it built on Spring Street during the first year of the coronavirus pandemic.

The next morning, the owner, Philip Guardione, took everything he could save from the structure: 11 tables, chairs, live palms and ZZ plants, basket-shaped rattan chandeliers, space heaters. The rest — including white window shutters with adjustable louvers meant to give diners the feeling that they had arrived home at the end of the day — was hauled off by a trash-removal company.

Once the scrap wood was gone, the site where Piccola Cucina had served wine from Mount Etna and Sicilian classics like bucatini with sardines and fennel reverted to what it had been before the pandemic: a street-parking space, one of almost three million in New York City.

Four years after in-street dining gave desperate restaurants a way to hang on and New Yorkers a way to hang out, the very last of the Covid-era dining sheds are truly, finally, really disappearing.

The structures varied from simple lean-tos banged together out of a few hundred dollars’ worth of lumber to small, lovingly detailed odes to verdigris Beaux-Arts winter gardens, sleek Streamline Moderne luncheonettes and sunset-pink Old Havana arcades.

They came to have almost as many meanings as architectural styles. To some urbanists, they were a bold experiment in rethinking public space. To others, they were an eyesore. Restaurateurs saw them as an economic lifeline. Opponents saw a land grab.

Dining inside a popular spot, you could believe New York had embraced al fresco culture like Rome and Buenos Aires. Walking past an empty one at night, you might conclude that the city was throwing a permanent picnic for the rats.

It was never meant to last, at least not in the form it took during the depths of the pandemic. The city’s street-and-sidewalk dining program, called Open Restaurants, used an emergency executive order to allow restaurants to sidestep many existing laws and regulations about safety, parking, accessibility and fees.

Once the emergency ended, permanent rules were written after much wrangling between Mayor Eric Adams, the City Council, a herd of bureaucracies and the restaurant business. The guidelines are now far more stringent: Fully enclosed structures aren’t allowed, for instance, and many setups will have to be scaled back to a smaller footprint.

There were so many noncompliant shacks still standing that hauling companies and contractors have had a backlog of several weeks. All street sheds, even the ones that meet the new requirements, are supposed to be removed by the end of the day on Nov. 29. According to the Department of Transportation, any structures still standing the next day will be subject to fines of up to $1,000.

The season reopens April 1, creating a storage challenge for restaurants, which are not known for having lots of extra space.

As of Thursday, the Department of Transportation, which oversees the new program, had received 1,412 applications for roadway dining permits next year — a dramatic drop from the 12,000 businesses that applied under Open Restaurants.

Some owners are bitter about giving up roadway seating for the winter, particularly in December, the busiest month. (There are new rules for sidewalk cafes, too, which are allowed year-round.)

Restaurants excel at conjuring whole moods out of next to nothing. The New York Times took a closer look at several restaurants that have already taken down their creative street setups, and a few that have been holding out.

Building for the Long Haul

Balthazar, SoHo, Manhattan

The Open Restaurants program was originally scheduled to end after Labor Day in 2020. Few owners wanted to invest in such a short-term proposition, and many of the flimsier structures that were knocked together that summer were abandoned or falling down by the time winter came.

Balthazar took a longer view.

It waited a full year before coming back in March 2021, with three tented cabanas on Spring Street that were built to last. A peaked roof of red fabric matching the restaurant’s awnings was stretched over a sturdy metal frame. A wainscoted ledge next to the tables disguised heavy barriers that have withstood several run-ins with passing trucks. The floors were a water-resistant plywood that was dyed, not painted, so its deep blue wouldn’t be scuffed away.

The goal was not to make it look new. Ian McPheely of the firm Paisley Design worked to give the cabanas the soft, timeworn look that he helped bring to the restaurant’s interior when it was built in 1995. Keith McNally, the owner, obsessed over the lighting, finding antique table lamps and hanging globe lights that matched the ones inside.

“When you step into Balthazar, you feel like you’ve taken a train to Paris, and you needed to have that same sense outside,” said Erin Wendt, the director of operations for the Balthazar Restaurant Group.

When the cabanas were built, indoor dining was limited to 25 percent of capacity. The cabanas had space for about 40 seats and operated seven days a week, morning to night. The added revenue quickly covered their cost, which the chief executive of Balthazar’s restaurant group, Roberta Delice, placed at about $160,000. American Express and Resy picked up around $40,000 of the cost through a pandemic promotion.

Ms. Wendt said that after the structures were hauled off on Nov. 1, the restaurant had 72 fewer weekly shifts to offer its employees.

“We’re going to do everything we can not to lay people off, but everybody is going to take a hit,” Ms. Wendt said.

From Eyesores to Gardens

Cebu, Bay Ridge, Brooklyn

Michael Esposito estimates that he poured between $75,000 and $100,000 into the two decks he built in front of Cebu Bar & Bistro. Street dining at Cebu began in late 2020 with movable barricades separating diners from the traffic.

Eventually, with his partner and his contractor, he designed one structure that stretched for 65 feet along Third Avenue and a second one, about half as long, on 88th Street. The sheds were wired for lights, space heaters and speakers.

A floral-design company was hired to turn these big black boxes into urban arbors. Cascades of artificial wisteria swayed below the ceiling, supplemented by live palms and ferns.

“We definitely wanted to look our best for everybody,” said Mr. Esposito, the owner. “If you go by one of the sheds that’s falling apart and filthy, it’s not a good representation of what’s going on indoors.”

He said he suspects his efforts to dress up the avenue may have smoothed the way with the local community board, which recently approved Cebu’s plan to come back in April with a street-dining area that meets the city’s new rules.

Mr. Esposito’s proposal has room for 75 seats, about three-quarters of what he used to have. When the old structures were taken down on Nov. 8, much of it went into storage in the hopes that it can be repurposed next year. The roofs had to go, though, and he will not have as many hours to offer his employees, especially over the winter.

“We’re still fortunate to be given the opportunity so I’m not going to complain at all,” he said.

Privacy on a Busy Street

Don Angie, West Village, Manhattan

The public-health rationale for outdoor dining was that fresh summer breezes could help slow the spread of the coronavirus. But as the weather turned cold, restaurants faced a new challenge: keeping their customers safe and warm.

Don Angie came up with an innovative solution: two “cabins” with a total of nine private compartments. Designed by GRT Architects, each room had baseboard heating, insulated walls, velvet curtains at the entrance and space for up to six people. Clear plexiglass dividers let customers see other diners without having to share their air.

Scott Tacinelli and Angie Rito, the chefs, taped parallel rows of auto-detailing decals over the partitions to give them vertical pinstripes.

“It took a really long time to get them straight,” Ms. Rito said. “Scott and I took a whole day to put up those lines.”

“It was more than a day,” Mr. Tacinelli said. (The two are married.)

Diners, and celebrities in particular, appreciated the privacy they could get by drawing the curtains. Some cabin regulars have yet to set foot inside the restaurant, the chefs said.

The two cabins cost about $75,000. The larger one was demolished last year, and the remaining one was hauled away on Nov. 12. To make up for some of the business they will lose over the winter, the chefs are thinking of serving lunch on Fridays and staying open an extra half-hour each night, although people aren’t as willing to eat late as they were before the pandemic.

Although they have applied for permits for the new program, they said they aren’t sure yet what their new structures will look like.

Still Standing, For Now

Empire Diner, Chelsea, Manhattan

As the Nov. 29 deadline approaches, many street structures are still in place around the city.

Empire Diner, the 1946 stainless steel dining car on 10th Avenue, is hoping to keep the slim, monochromatic building it calls the Pavilion right up to the last minute, said Stacy Pisone, one of the owners.

Designed by Caroline Brennan of the firm Silent Volume in 2021, and built at a cost of $150,000, the structure echoes the diner’s streamlined Art Deco contours. Portholes cut into white panels alternate with the vertical plexiglass windows that wrap around three sides of the structure. When a coalition of urban-planning groups that supported street dining gave awards to seven outstanding structures in 2021, the Pavilion was one of the honorees.

Ms. Brennan wanted to give people eating in the Pavilion’s 40 or so seats something to look at, and the Brazilian street artist Eduardo Kobra was commissioned to paint a wall above the diner. In a nod to West Chelsea’s galleries, the mural features portraits of Andy Warhol, Jean-Michel Basquiat, Keith Haring and Frida Kahlo.

“We call it Art Rushmore,” Ms. Pisone said.

Neighbors, including some of the local gallerists who often rented out the space for dinners, have suggested a big, celebratory send-off inside the Pavilion before it is torn down. Ms. Pisone, who hasn’t scheduled the demolition yet, doesn’t have the heart for it.

“I can’t even think about doing a party,” she said. “It’s just so sad.”

Ayza, NoMad, Manhattan

East of Herald Square, Ayza Wine Bar is trying to hang on to its outdoor dining area through the end of the year. Partly, the owners hope to take advantage of the busy holiday season. Mostly, though, they are confused about how the new rules affect them, because the regulations were written for structures, and what Ayza has on East 31st Street isn’t a structure, exactly.

It’s a trolley car.

This struck Ayza’s owners as an ingenious solution during the pandemic. Purchased from a sightseeing-tour company in Boston and refurbished with 20 seats at a total cost of about $25,000, the trolley had large, unobstructed openings that allowed air circulation. Its dimensions were almost exactly what the city allowed. Because it was up on wheels, rain water ran right under it. And because it was more solidly built than the typical wooden shed, it was safer from minor collisions.

“I would feel bad for the person who hits the trolley,” said Zafer Sevimcok, one of the owners.

Mr. Sevimcok said he has applied for permission to operate in the street next year. He isn’t sure whether his application will be approved, though, because the new regulations do not have a trolley option.

In case the city cracks down, he has a backup plan: He will call a mechanic to charge the battery and then drive the trolley away

Restaurant Photography: Lila Barth for The New York Times (Piccola Cucina, Empire Diner and Ayza). Jonah Rosenberg for The New York Times (Balthazar, Don Angie, Oscar Wilde). Marissa Alper for The New York Times (Cebu). Karsten Moran for The New York Times (Dawa’s).

Produced by Eden Weingart and Andrew Hinderaker

Malcolm Brogdon departed the Boston Celtics two offseasons ago, in surprise fashion, sparking some speculated bad blood between both sides.

During Friday night’s NBA Cup battle, Brogdon, now a member of the Washington Wizards, got his first chance to compete against his old team. Brogdon missed both opportunities last season with the Portland Trail Blazers, the team Boston initially traded the 2023 Sixth Man of the Year to in order to land Jrue Holiday.

“Guys get traded every year,” Brogdon told reporters, per CLNS Media. “I think for teams, a lot of the time it’s not personal, it’s a business decision. For players, it is personal. You’re uprooting your family at the end of the day. You’re moving to a new city, you’re having to adjust to a new situation. But honestly, it was a good trade for them. We’ll both be good in the long run.”

Brogdon made the start against the Celtics, sharing the floor with Jayson Tatum, Jaylen Brown, Derrick White, Payton Pritchard and Sam Hauser, for the first time since Brogdon was teammates with the crew. The 31-year-old met the challenge posed by the reigning champions and performed well, scoring 18 points on 7-of-13 shooting from the field with 10 rebounds to notch his fourth double-double in his first season with the Wizards.

As frustrating as parting ways with the Celtics in the middle of their championship hunt might’ve been for Brogdon, the nine-year veteran doesn’t plan on letting the past haunt him moving forward. Brogdon’s inherited a leadership role for a Washington team that’s gone 2-12 so far, is 1-6 at home and isn’t expected to compete in the playoffs. And for Brogdon, that’s perfectly fine.

“Honestly, I’m not even in a position anymore where I even talk about it, man,” Brogdon said of the trade. “I’ve made peace with the situation and moved on. I’m in a good place now.”

Brogdon even gave his former team its flowers and made it known that even though he’s in Washington now, he’s been keeping tabs on Boston.

“They’re a very well-rounded team,” Brogdon said. “The way they’re constructed. And I think the Jay’s together — people have always criticized them over the years: ‘They can’t play together. Their games are too similar.’ I mean, they’ve heard it all and I think they’ve really come together and figured out how to play well and mesh on the court, on both ends. They’ve embraced the defensive side and they’ve then learned how to play together and embrace each other on offense.”

The Wizards — and Brogdon — were Boston’s latest stepping stone as the team continues to embark on its journey toward punching a ticket to Las Vegas in the NBA Cup. The Celtics improved to 13-3 overall and 2-1 in tournament play, securing a plus-14 point differential to put them second to the Atlanta Hawks in the Group C standings.