Yankee Magazine Every year, the editors of Yankee Magazine puts our their Best of New England issue spotlighting, well, their choices for the best New England has to offer! This year, Yankee touts Mombo has having the Best House Charcuterie. “Cooks at Mombo lovingly craft the sausages and terrines for the restaurant’s charcuterie plates, not to mention sweet-and-savory accompaniments such as red-onion compote, fig jam, cranberry-olive tapenade, and stoneground mustard. Vermont cheeses are also included.” We’re very proud of our house made charcuterie which has become a signature dish which everyone enjoys. Thanks Yankee for the kudos.