It is our constant mission to champion Pioneer Valley cuisine, but what does that mean?
- We source from small farms in Western Massachusetts focusing on sustainable practices
- Our bread, pastries, cheese, and most items are made in-house daily
- Changing weekly menu reflects the freshest taste of each season
Daily specials are often added and the kitchen offers 7 and 12 course tasting menus where the Chef chooses each dish for your meal with items not included on the dinner menu.
House-made beef jerky, hand-pies, and other snacks are available at our bar alongside local beers, wine, and a unique cocktail list utilizing seasonal ingredients from the kitchen.
We have a large preservation program which features lacto-fermentation, vinegars, and miso making which, in addition to our root cellar, allows us to remain committed to being locally sourced even through the winter. We butcher our meat in-house, implement zero-waste practices by utilizing trim, and work to use all parts of plants and animals typically gone to waste. We even have an herb garden in our kitchen!
Chef and part-owner Jonathan Adler is originally from Western Massachusetts and recently returned to the area after almost a decade outside the state. He has trained and worked in some of the best restaurants in the country from New York City to San Francisco, assisting in earning them their highest accolades. He uses his palate to create dishes that express the fertile bounty of the area, but only sees himself as a conduit from our local farms to your dinner plate.
Before service, you may find our staff picking and canning strawberries in the summer, breaking down a whole pig on a Tuesday, or talking with students from the Five Colleges about sustainability practices.
Bar M – Su
5pm – 11pm
(until 2 am F – Sa)
Dinner W – Sun
5pm – 10:30pm