![]() This locally owned Berkshire taco shop serves thoughtfully sourced, made from scratch Mexican street food through a Berkshire lens. ![]() The team from The Firehouse in Adams is reopening their popular Philly Steak House in our Guardhouse building with a grab and go menu that includes a variety of cheese steaks, burgers, ribs, wings, and more. Stop by the tap room to sample craft beer brewed right here on campus, and fill up a crowler to get your brew fix at home. Museum-side coffee shop with frothy lattes and freshly roasted beans for sipping in or taking out. Pre-order here or place an order in person at two onsite locations. Our museum café offers mouth-watering sandwiches, salads, coffee, and delicious ice cream to-go. Warm jazz music played softly in the background bold French press coffee arrived in an elegant silver pot, and the melted sugar crust topping our crême brulée custard shattered with a deft tap of the spoon.įlourless chocolate torte and mascarpone cheesecake topped the slim dessert menu - but perhaps not for long.Īlways looking ahead, Smith mused out loud, "I think I'm in the market for a pastry chef.These great food and beverage stops keep your tank full on your MASS MoCA art adventure. Service for the nearly full, mostly pre-show seating was prompt enough to clear diners in time to enjoy an exceptional, unique performance of skilled puppetry, which captured mid-century America with evocative music, intricate scenarios and thoughtprovoking narration.Īfter viewing an exhibit of Disfarmer's portraits, we returned to the restaurant through the cool night air for coffee and dessert. To be replicated at any time with farm to table. Super-salty chorizo sausage and a shock of hot sauce drove me to gulp a very drinkable Corbières red wine, a modest selection tucked away on an otherwise extravagant list. The food is delicious and graciously served in a nice setting. Our server warned us that the paella plate was very hot - too hot perhaps for the tender seafood which lay chewy amid the petits pois on an afterthought of yellow rice. Dark meat falling off the bone, rich wine sauce, strips of chewy mushroom, and the perfect roasted whole onion, served with egg noodles and firm slender haricots verts green beans. The coq au vin was everything it should be. The remaining soup was spooned up to the last drop.Ī spinach salad topped with thin apple slices, blue cheese and walnuts came fully dressed with a fortunately good balsamic vinaigrette. Prompt attention delivered delicious and not-too-Spicy Thai mussels, easing out of their shells into a savory red curry coconut broth spiked with plenty of refreshing cilantro. ![]() The eclectic cuisine is created from local produce and. The outlook onto the museum's entry courtyard of brick buildings punctuated with trees (both upside down and right way up) gave the restaurant a relaxed urban feel, without noise, crowds or traffic. Gramercy, which recently re-located into the MASS MoCA, is easily North Adamss most famous restaurant. Landscape paintings hang on the walls as a benefit for the Williamstown Rural Lands Foundation. In the restaurant, new light wood flooring set off caramel colored walls, crisp white tablecloths and jeans-clad waitstaff. "Every time I've taken it off the menu, the customers have demanded that I put it back on," he said. His signature dish of sesame seared tuna, he said, has been with him for a long time. His summer menu highlights seafood and grilled fresh vegetables, and he supports local and independent farms and buys organic farm-raised meats. ![]() We will be closed on both Wednesday, 25th of December, 2019 and. We buy organic, farm raised food and are proud members of Berkshire Grown.We will be serving dinner on both Tuesday, 24 December and Tuesday, 31 December, 2019. Supporting independent farms, locally and abroad, since opening in 2001. Bistro standards like coq au vin and rack of lamb sit alongside crispy belly of wild boar and sweet breads au beurre noir. Chef Alexander Smith is always committed to using the finest and freshest ingredients around. A self-described traditionalist, he updates classic dishes with French and Asian influences. With more space, more shifts and employees, and an expanded wine list, "our hands are full," Smith said. The addition of lunch and Sunday brunch required Smith to take on more staff, and his wife, Sarah, runs the front of the house. When the new larger space became available, the move, he said, was an easy decision.ĭining room capacity has since doubled from 40 to 75, with 25 more seats on the patio in the summer. "My old space was bulging at the seams," said Smith. ![]()
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