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By James Kent
Soup Dog, a charming seasonal restaurant situated behind Domenic’s Pizzeria close to Killington ski area, has been serving hot soups on the slopes for three years, and is set to satisfy appetites with soup for its fourth season. Operated by Matt Buck, a former commercial photographer transformed into a soup enthusiast, Soup Dog features a distinctive assortment of flavorful soups, hot dogs, and a vibrant community vibe.
From commercial photographer to Killington’s soup artisan
Matt Buck’s path to Killington commenced as a weekend skier emerging from Rhode Island. During the pandemic, a change in his profession as a commercial photographer—and his wife Marianne’s switch to remote work—afforded them the opportunity to spend more time in the area. Enchanted by the mountain lifestyle, Buck transitioned from photography to fulfill a lifelong ambition: founding Soup Dog.
“My artistic background assisted me in becoming a soup connoisseur,” Buck elaborated. “I’m an awful baker. Baking demands precision; you must be so exact. With soup, there’s a lot of trial and error, and I relish that.”
A concealed treasure with a personal touch
Nestled behind Domenic’s Pizzeria, Soup Dog flourishes due to its cozy “clubhouse” ambiance. The interior is decorated with Buck’s landscape photography, capturing Vermont’s winter peaks and autumn splendor.
“One aspect I cherish is conversing with my patrons,” Buck expressed. “The instant you recognize that people appreciate your work and observe them relishing the food, it becomes something extraordinary. It’s almost more gratifying than making the soup.”
While its location may present visibility hurdles, Buck views it as a benefit. Being away from the main road allows him to concentrate on excellence and customer interaction. “If we were situated on the main road, we might draw more traffic, but I would likely lose that connection with the clientele.”
The craft of soup—and community
Soup Dog’s offerings have transformed into a repertoire of approximately 25 core recipes, with occasional new entries. From buffalo chicken soup accompanied by ranch or blue cheese to split pea soup in the freezer for loyal fans, each dish embodies Buck’s meticulous attention to detail.
“Every soup is served with focaccia bread from Heather at the Wild Fern, along with carefully selected toppings. I want customers to savor them as I do,” Buck clarified.
Apart from soups, Buck curates snacks such as maple kettle corn and trail mixes sourced from places he frequented before launching Soup Dog. “If it’s available at Soup Dog, it’s because I enjoy it.”
Imagination beyond the bowl
Buck’s artistic heritage shines through in his culinary creations and the photographs that adorn Soup Dog’s walls. His work has been showcased locally at Liquid Art Coffeehouse and Domenic’s Pizzeria, and he continues to engage in custom photography projects for those who resonate with his style.
“I’ve always had a passion for design and photography. From t-shirts to pint glasses, if I can produce it myself, I will,” Buck remarked with a grin.
Looking Forward
As Soup Dog embarks on its fourth season, Buck remains dedicated to nurturing growth while retaining its distinctive charm. “Every year has surpassed the previous one. I eagerly anticipate another successful season,” he stated.
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