THE BISTRO BOX | Great Barrington, MA
”On sunny, beautiful days, most people soak in the whole experience - eat at the picnic tables, take in the views, listen to the music and eat our food at it's best! Some days all the tables fill up & we'll see people sprawled out on their blankets & lawn chairs. On chilly days, we do lots of to-go food and answer the phone when we can to take call-ins. Lots of workers say 'to go' and end up eating here anyway!” INTERVIEW

CAFE ADAM | Great Barrington
“My cuisine is well-rooted in the classics, with modern details applied to some of the dishes. Some of the dishes are totally original,, and some are riffs on classics. I think that kind of goes along with anything, with art and music, you see chefs and artists and musicians doing the same thing. But, I believe to put a cuisine out that people want to come back for, you have to have some dishes that are classic, foundation dishes … signature dishes.” INTERVIEW

THE OLD INN ON THE GREEN | New Marlborough, MA
“Our service, and the nature of the food and the way we cook all lend itself to a certain casual elegance that works really well at the Inn. I think it also is in tune with the way this whole country is going. We’ve always been this sort of a place where you don’t have to feel like you’ve got to get dressed up, and yet you come with expectations of a wonderful wine list and excellent, extraordinary food. The cuisine here was described once as food that you can eat every day. And, I think that’s a nice way to look at it.” INTERVIEW

BIZALION’S | Great Barrington, MA
"At this Marseilles-infused charcuterie-cafe everything is as good as it gets ..." The New York Times
Bizalion's features delicatessen/epicerie; cheese and charcuterie; and local goods from farmers and artisanal producers in the area. Breakfast and lunch are served, with large community tables and individual tables for seating. It's a very friendly atmosphere and the food is always excellent.” INTERVIEW

HAVEN CAFE AND BAKERY | Lenox
“The eggs are local and are served with roasted potatoes and salad. Scrambled eggs are featured in the breakfast burrito, the biscuit sandwich and the salmon scramble. The Ham & Cheddar Strata is served as a casserole with French bread, egg, cheddar cheese and ham.” INTERVIEW

benGABLEsavories | Chatham, NY
"Incredible sandwiches! They use really good bread, my favorite is the salami with roasted fennel, arugula pesto, parmigiano, and orange aioli. I also love their meatloaf. Ahhh ... what's also really incredible is their quiche. It beckons me!" INTERVIEW

TRATTORIA RUSTICA | Pittsfield
“My family, the region where I come from, and in the ancient civilization of Pompeii, they were all ‘artigiani’. ‘Artigiani’ are people who are gifted.
INTERVIEW
HOMEMADE MOZZARELLA AT TRATTORIA RUSTICA

MARJORAM + ROUX | Great Barrington
”One of the nicest things about the relatively small community of top-notch chefs in the Berkshires is that it’s possible to follow them through their trajectory… Daire Rooney… has made her way through Brix Wine Bar, head chef for Mezze catering and events, executive chef at Allium, and several appearances at the James Beard House.”
ABOUT MARJORAM + ROUX

OUR DAILY BREAD | Chatham, NY
There's a real pride of place here - you feel welcome and at home. While the seating is casual, the staff takes great care in making sure customers are happy. Residents from the area seem comfortable talking from table to table, with lots of discussion going on in this friendly local cafe. INTERVIEW

RED LION INN | Stockbridge, MA
“We’re an Inn that’s over 200 years old that serves innovative American cuisine. That means I’ve got people who come in that expect New England traditions, like pot pie or prime rib or roast turkey, and I’ve also got people who come in that expect line-caught Alaskan king salmon with local sweet pea puree.” INTERVIEW