KEENE, N.H. (MyKeeneNow) The Restaurant at Burdick’s, a French-inspired bistro tucked into the heart of downtown Walpole, is marking a milestone this summer. Executive Chef Wesley Babb will celebrate his 20th anniversary at the helm of the kitchen on August 25th, a tenure defined by culinary excellence, community connection, and a steadfast commitment to local sourcing.

In a recent conversation with Luca Paris on his weekly WKBK cooking show (Paris himself recently joined Burdick’s as general manager), Chef Babb reflected on his two-decade journey and the restaurant’s evolving menu and mission. Known for his love of duck, Babb has infused the spring menu with dishes like duck ragu with pappardelle and soba noodle salad with hoisin vinaigrette, continuing his tradition of bold yet refined flavor profiles.

“We buy things from them and then they buy things from us. The money stays really close inside the community,” Babb said, emphasizing the restaurant’s symbiotic relationship with local farmers and suppliers. Fresh produce and meats often arrive directly from nearby farms, reinforcing Burdick’s role not only as a fine dining destination but also as a hub of local economic and social exchange.

Located at 47 Main St., Burdick’s blends classic French culinary techniques with subtle Asian influences. The restaurant’s signature French onion soup—made with overnight veal stock—and its perfectly executed omelets reflect this dedication to detail and tradition. Other standout items include truffled sausage gnocchi with fennel, a togarashi sweet potato dish, and the quiche, which one host likened to “a crème brûlée in a pie crust.”

Chef Babb shared insights into the creative process behind the newly launched spring menu, highlighting a blend of seasonal ingredients and global inspiration. “It’s a great little dish. I love it,” he said of the duck ragu, one of his personal favorites.

The restaurant’s place in the Walpole community extends beyond the plate. Each year, Burdick’s hosts a Bastille Day celebration that brings the town together in a festive celebration of French culture, food, and camaraderie. Community members are known to offer both praise and constructive feedback—an ongoing dialogue that Babb and his team welcome.

“The Walpole community cares about this restaurant. They support us, and we support them,” said Babb. “It’s not just about food—it’s about building relationships.”

As he looks ahead to the future, Babb remains focused on nurturing those connections and continuing to innovate in the kitchen. The restaurant’s emphasis on local sourcing, seasonal creativity, and high-quality execution remains a guiding force, inspiring other businesses in the region to consider deeper partnerships with their communities.

Listen to the full interview: