Adams

Adams Farmers' Market

Fridays, noon to 6 p.m.

60 Columbia St. on Route 8.

Open to Oct. 22 Information: (413) 743-5613

Great Barrington

Great Barrington Farmers' Market

Saturdays, 9 am. to 1 p.m.

Historic Train Station in downtown Great Barrington, 670 S. Egremont Road, behind Town Hall Open to Oct. 30.

Information: (413) 528-8950, rosemarylevine@yahoo.com A-Z Farmers' Market

Wednesdays, 3-6 pm.

94 West Ave., Great Barrington, at the Nutrition Center Open June 2 to Sept. 29 Information: (413) 429-8110

Lanesborough

Berkshire Farmers Market

Wednesdays and Saturdays, 8 a.m. to 2 p.m.

Berkshire Mall parking lot, Lanesborough Open to Oct. 28 Information: (413) 569-3663

Lenox

Lenox Farmers' Market

Fridays, noon to 4 p.m. Triangular Park, Main St., Lenox Open to Oct. 8 Information: (413) 528-8950

North Adams

North Adams Farmers' Market

Saturdays, 8 a.m. to 12:30 p.m.

Municipal parking lot on St. Anthony Drive between Marshall Street and Holden Street Open to Oct. 30 Information: Rod Bunt or Joe Bettis, (413) 664-6180, jbettisjr@verizon.net

Norfolk, Conn.

Norfolk Farmers' Market

Saturdays, 10 a.m. to 1 p.m.

Route 44 and Shepard Road Open Oct. 30 Information: Lisa Auclair and Joel Howard, (860) 542-5153, lisaauclair@sbcglobal.net

Otis

Farmers' Market of Otis

Saturdays, 9 am. to 1 p.m.

2000 East Otis Road, in the parking lot of Papa's Healthy Food and Fuel Open through October Information: (413) 269-9931, otisfarmersmarket@yahoo.com
Pittsfield

Berkshire Harmony Gardeners Exchange and Farmers Market

Saturdays, 11 a.m. to 6 p.m.

Palace Park, North Street Open mid-June through early November Information: (413) 281-4114, barry@berkshireharmony.com, www.berkshireharmony.com Harvest Market

Fridays, 3 to 7 p.m.

North Street, Pittsfield, by Senior Center Open mid-June through early November Information: (413) 281-4114, barry@berkshireharmony.com, www.berkshireharmony.com Park Square Farmers' Market

Saturdays, 8 a.m. to 1 p.m.

Prk Square, Pittsfield Open through early November Information: (413) 281-4114, barry@berkshireharmony.com, www.berkshireharmony.com

Sheffield

Farmers' Market of Sheffield

Fridays, 3:30 to 6:30 p.m.

Route 7, Main Street, Sheffield, in the Old Parish Church parking lot.

Open to Oct. 8 Information: (413) 644-8971, billie@crazywifefarm.com, www.thesheffieldfarmersmarket.com

Williamstown

Williamstown Farmers' Market

Saturdays, 8 a.m. to noon South end of Spring Street Open through late October Information: (413) 458-3365, guzziam@yahoo.com Information from Berkshire Grown (413) 528-0041 www.berkshiregrown.org

Ellsworth Hill Orchard and Berry Farm: Cornwall Bridge Road (Route 4), Sharon, Conn.

Farmstand open daily, 8 a.m. to 6 p.m., for pick-your-own or pre-picked fruit grown by the integrated pest management system. Both yellow and whitefleshed peaches, including donut peaches through early September; berries and other fruits including Ellsworth's own figs and fig trees.

Michael Bozzi, farmer/owner. (860) 364-0025, www.ellsworthfarm.com.

Farmer Don: 120 Housatonic St., Lenox Farmstand open daily, 9 a.m. to dark.

Peaches from Yonder Fruit Farm and Mead Orchards in New York state; other produce, both Farmer Don-grown and local. Donald Rawson, farmer/owner. (413) 637-2817.

Jaeschke's Fruit & Flower Center:

736 Crane Ave., Pittsfield Store open daily 9 to 5; until 7, Thanksgiving through Christmas.

Peaches, plums, apples, pears, berries, vegetables, cider store; also sells fruits and vegetables, cider, housemade pies, jellies, jams, etc.

Rhetta Jaeschke, owner, and Charles Wandrei, farmer. (413) 443-7180.

Jaeschke's Apple Orchard: West Road, Adams Barn open daily, 10 a.m. to 5 p.m., from Labor Day until Christmas; Monday, Thursday, Saturday and Sunday until Valentine's Day. And at local farmers markets. (413) 743-3896.

Lakeview Orchards: 94 Old Cheshire Road, Lanesborough Store and farm open daily, 9 a.m. to 5:30 p.m., July through October.

Peach varieties available through October; also, other stone fruits, apples, berries, vegetables, honey, preserves, housemade baked goods and cider at Berkshire Farmers Market, Berkshire Mall, Lanesborough, on Saturdays. Judy and David Jurczak, owners. (413) 448-6009, www.lakevieworchard. com.

LoveApple Farm: 1421 State Route 9H, Ghent, N.Y.

Stand and farm open daily, from 8 a.m. to 6 p.m., for pick-your-own and prepicked; call for availability. Peaches and other fruits and berries, homemade pies, preserves and ice cream at farmstand. Chris and Randae Loken, farmers/owners. (518) 828-5048, loveapplefarm@fairpoint.net, www.loveapplefarm.com.

Mead Orchards LLC: 15 Freeborn Lane, Tivoli, N.Y.

Call for hours and availability. Pick-yourown peaches and blueberries; other produce at farmstand. Chuck Mead farmer/owner. (845) 756-5641 or (845) 389-0731, meadorchards@yahoo.com, www.meachorchards. com.

Samascott Orchards: 5 Sunset Ave., Kinderhook, N.Y.

Store open daily, 8 a.m. to 6 p.m., late June through October. Peaches at farm store; also, many other fruits and vegetables, including autumn strawberries, apples, baked goods, applesauce, cider, at Lenox farmers market, Fridays 2 p.m. to 6 p.m. Ron and Gary Samascott, owners. (518) 758-7224, www.samscott.com.

Yonder Fruit Farms Inc.: 37 Maple Lane, at corner of Union Turnpike (New York Route 66), Valatie, N.Y.

Farmstand; call ahead for availability.

Peaches and other produce. Also sold at Farmer Don's farmstand in Lenox.

(518) 758-7011

Jack cheeseburger, griddled and grilled
By J.M. Hirsch, AP Food Editor

Wednesday July 28, 2010
When crafting a great burger, check the weather.

So goes the advice of Adam Perry Lang, owner of New York's Daisy May's BBQ USA restaurant, a classic rib shack known for its whole pig, pulled pork and beef ribs.

"Sometimes I love a burger that is rich in fat -- 70-30 blend of protein to fat," he said in an e-mail. "I like these on colder days when I need fat and heartiness. In the summertime, a leaner burger is appreciated. 90-10 can do the trick."

Whatever your blend, cook with care. He aims to create a moist, tender interior and a well-developed caramelized crust. He also favors a liberal amount of salt.

"I am a burger fanatic," he said. "My most memorable has to be the one I would get when I was 8 years old spending our summers on the beach in Montauk. This was in front of Gurneys Inn. They called it the Gurney Burger and it was served on an English muffin. I have had others, but that was a burger memory."

Perry Lang offered up a basic burger -- nearly a half-pounder -- topped with caramelized onions spiked with chipotle chilies and Monterey Jack cheese.

MONTEREY JACK

CHEESE BURGERS

WITH SPICY CHIPOTLE

Start to Finish: 30 minutes

Servings: 6

2 1/2 pounds ground beef (80 percent lean)

1/4 cup cold water

1 1/2 teaspoons kosher salt, divided

1 1/2 teaspoons ground black pepper, divided

1 tablespoon canola oil

2 tablespoons unsalted butter or olive oil

6 small to medium sweet white onions, thinly sliced

2 tablespoons pureed chipotle in adobo

4 tablespoons thinly sliced scallions

2 tablespoons coarsely chopped fresh cilantro

2 tablespoons flat-leaf fresh parsley leaves

6 slices Monterey Jack cheese

6 hamburger buns

In a large bowl, mix together the beef and water. Shape into 6 patties, about 1 inch thick.

In a small bowl, mix together 1 teaspoon each of the salt and pepper. Use the blend to season the burgers, pressing it into the meat.

Heat a grill to medium-high.

Set a griddle pan on the grill and add half of the butter or oil. When the pan is hot, add the onions, season with the remaining 1/2 teaspoon each of salt and pepper and saute until the onions soften and start to brown. Add the pureed chipotle, scallions and cilantro.

Push the onions to one side of the griddle. Heat the remaining butter or oil on the empty side and place the hamburgers on it. Cook for 2 minutes, then flip and cook for another 2 minutes.

Move the burgers to the grill and cook to desired doneness, flipping halfway through (2 minutes per side for medium-rare).

Stir the parsley into the onions and spoon the onions onto the hamburgers. Lay a slice of cheese on top of each and continue cooking until it melts.

Place a burger in each bun and serve.

Nutrition information per serving (values are rounded to the nearest whole number): 768 calories; 476 calories from fat; 53 g fat (21 g saturated; 2 g trans fats); 164 mg cholesterol; 29 g carbohydrate; 42 g protein; 3 g fiber; 998 mg sodium.

In good taste: restaurant review

PITTSFIELD -- Mission Bar and Tapas wants your business, at night, and now by day.

Last month, the once dinner-only Spanish-American fusion restaurant and bar debuted a 7-day-a-week lunch menu and Sunday brunch.

Mission turned two in June, and James Burden's first anniversary as full-time chef will come in August. Meanwhile, the restaurant continues to cook up new ideas.

"We have a nice dinner menu and a pretty good tapas menu established. But I would have two tremendous sous chefs in the kitchen doing prep work all day, and the place was empty. So we decided to open it up," said Burden.

A New England native, Burden cut his teeth in the kitchen while
Bartender, Laura Brower, prepares the linen for the day at Mission Bar + Tapas on North Street in Pittsfield. Pittsfield, 7-3-10 - Ian Grey (Ian Grey)
serving in the U.S. Coast Guard. He's since worked in all sorts of food service spots, from delis to taverns, but owner Jim Benson hand-picked him for Mission last summer.

By night, the burgundy-walled dining room is lit by tea light candles and filled with the din of patrons and, quite often, live music.

But by day, the 1,600-square-foot Mission takes on a lighter tone.

"You walk in, and the sun is coming through the skylight. Things are brighter. It almost feels like a different space," Burden said.

Night or day, diners now have multiple seating options, from the cluster of sidewalk café tables to low, intimate tables, one of the long high-top bar tables, or right at the copper-topped bar.

Monday afternoon, I met my co-diner inside at the bar, which is brightened by a large glass cylindrical vase filled with a dozen hearty sunflowers set at the center.

New manager Caitlin Harrison was behind the bar and promptly offered us lunch and tapas menus and also drinks.

Though there is an ample selection of craft beers and Spanish wines, we went with sodas: a Boylan's natural black cherry and a Virgil's root beer. Both ($2 each) came in trendy bottles alongside glasses filled with ice cubes.

The lunch menu has nine solid offerings, from a $5 sopa del día (soup of the day) to a roasted cod and field greens for $11.

"The food may take a little more time to prepare, but it's still meant for fast pick-ups and for people who need to be in and out and back to work. It's about high-speed and quality," said Chef Burden. "Cold cut sandwiches are great, but I'm bored of them. With this menu, I wanted to provide something a little more."

The tapas menu has a few dozen "small plate" items, from French fries to my personal favorite, bacon-wrapped dates stuffed with blue cheese. Various salads and other ample fare can also be found on this menu.

We decided to mix and match, starting with a baker's half-dozen of Mission-style wings ($8) and the goat cheese salad ($9) from the tapas menu. Though I was tempted by a beef brisket sandwich ($10), I went with the roasted tomato polenta ($8) from the new lunch menu.

Everything came out in a timely fashion, well-presented on shapely white plates.

The wings were piping hot, slightly crispy on the outside and tender on the inside. They came arranged around a pile of celery sticks and a small pot of cool chunky blue cheese sauce. The sauce had a Buffalo-like tang but with a bit of a honey sweetness. The only things missing were hand towelettes.

The salad came with a baked goat cheese on top, which my friend said was good.

The polenta was a perfect portion topped with four hearty spears of roasted asparagus and melted manchego cheese. I really liked the concept, and generally liked the dish, though the tomatoes were a little bland. The balsamic reduction drizzled around the plate stepped it up nicely.

We both felt full but not heavy after our meals. Then our server offered desserts. There were Spanish favorites like churros and flan. But the tres leches (three milk) cake ($6), was the winner through-and-through.

This is more like a custard than a cake. It's soaked in creamy syrup and involves sweetened condensed milk, evaporated milk and heavy cream. This slice came garnished with real whipped cream, sliced strawberries and sugar-encrusted grapes. Qué rico!

Despite the prompt service, we lingered over our food and conversation between ourselves and the waitstaff for an hour and a half.

I'm looking forward to coming back to try what is said to be an equally laid-back brunch.

If you go, Sunday's menu includes brunch standards with a twist. You can get homemade granola and yogurt, omelets, French toast and eggs Benedict. But you can also get beef brisket hash and signature cocktails like a Mission Cava cocktail (a sparkling white Cava wine with fresh mint and lime juice) or a Brass Ribbon (orange juice cocktailed with Pabst Blue Ribbon beer).

"It's casual," said Chef Burden. "We have a really cool dining room for brunch and lunch service that kind of brings that community feeling back."

If you go ...

What: Lunch and brunch at Mission Bar and Tapas

Where: 438 North St., Pittsfield.

Hours: Tapas daily from noon to midnight; Sunday brunch from 10 a.m. to 2 p.m.; daily lunch from noon to 4 p.m.

Accessible: Handicapped accessible

On the menu: Brunch ranges from chocolate croissant ($3) to three-cheese omelets ($7) to crab cake Benedict ($10), with cocktails, fruit juices and French press coffee available. Lunch includes classics like grilled cheese ($6) and fish and chips ($12) to charred Caesar salad ($11 with choice of chicken, beef or salmon) or beef brisket sandwich ($10)

Seating: The restaurant has a capacity to seat 49 people inside, plus 12 seats outside.

Rating: Four out of five chef hats

Credit cards: All major

Information: www.missionbarandta
pas.com; also on Facebook, MySpace and Twitter

Eggplant rolls make a summer supper
By Jim Romanoff, Associated Press

Light, in- season and makeahead - it's the trifecta for the perfect summer supper.

For this easy- to- prepare dish, thin slices of eggplant are baked until tender, then fashioned into rolls stuffed with delicately spiced couscous and tangy feta cheese.

The rolls can be prepared up to two days in advance, covered with plastic wrap and refrigerated. When ready to serve, remove the plastic, drizzle with marinara sauce and bake.

ORANGE-SCENTED EGGPLANT & COUSCOUS ROLLS Start to finish: 1 hour 10 minutes (30 minutes active) Servings: 4 1 large eggplant (about 1 pound) 3 tablespoons extra-virgin olive oil, divided 2 oranges 1/2 teaspoon cinnamon 1/4 teaspoon ground cardamom 1 tablespoon apple cider vinegar 1 cup water 3/4 cup couscous 2 cups crumbled feta cheese, divided 4 tablespoons chopped flat-leaf parsley, divided Ground black pepper, to taste 1 cup prepared marinara sauce Heat the oven to 425 F. Coat 2 baking sheets with cooking spray.

Trim both ends of the eggplants. Standing one eggplant on end, slice it lengthwise into 1/3-inchthick slices. Discard the end slices of skin. Repeat with the second eggplant.

Arrange the slices on the prepared baking sheets and brush with 2 tablespoons of the olive oil. Bake until lightly browned on the undersides, about 10 minutes. Turn the slices over and continue baking until the second sides are lightly browned and the flesh is tender, about 10 to 15 minutes longer.

Meanwhile, to make the
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filling, grate the zest of a half an orange, then juice both oranges. Transfer the zest and juice to a medium saucepan. Add the cinnamon, cardamom, the apple cider vinegar, the remaining 1 tablespoon of olive oil and the water. Bring to a boil. Stir in couscous and remove the pan from the heat. Cover and let stand until the liquid is absorbed, about 5 minutes.

Uncover the couscous and fluff with a fork, then let cool. Stir in 1 1/2 cups of the feta and 3 tablespoons of the parsley. Season with pepper.

Coat a 9-by-13-inch baking dish with cooking spray. Place about 1/4 cup of the couscous mixture at one end of each eggplant slice. Pressing with your fingers to compact the filling, roll up each slice and transfer them, seam- side down, to the prepared dish.

In a small saucepan, heat the marinara sauce until warm. Drizzle the marinara sauce over the rolls. Cover the dish tightly with foil and bake until the rolls are heated through and the sauce is bubbling, about 15 minutes. Sprinkle with the remaining feta and parsley

Veggies keep lean burgers flavorful
By Jim Romanoff, Associated Press

Serve these burgers with a side of sweet potato fries and a few crunchy pickle spears.

STOUT & ONION TURKEY BURGER

Start to finish: 1 hour

(35 minutes active)

Servings: 4

1 teaspoon canola oil

1 cup chopped Vidalia onion

1 cup Guinness or other stout

2 tablespoons Dijon mustard

2 teaspoons chopped fresh thyme or 1/2 teaspoon dried

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 pound 93 percent lean ground turkey

1 cup panko (Japanese-style) breadcrumbs

1/3 cup shredded sharp cheddar cheese (optional)

4 whole-wheat hamburger buns or other small wheat bread

In a medium saucepan over medium, heat the oil. Add the onions and saute until softened and slightly golden, 7 to 10 minutes. Add the stout and increase heat to high. Boil the mixture until reduced by two-thirds and making syrupy bubbles, about 20 minutes. Transfer the mixture to a medium bowl to cool for 20 minutes.

Heat a gas grill to medium-high or prepare a charcoal fire.

Add the mustard, thyme, salt and pepper to the onion mixture. Add the ground turkey and breadcrumbs. Gently but thoroughly combine. Shape into 4 patties, about 3/4-inch thick.

To oil the grill grates, wet a folded paper towel with oil, hold it with tongs and rub it over the grates.

Grill the burgers until well browned on the underside, 4 to 5 minutes. With a spatula, turn the burgers carefully. Grill 4 to 6 minutes more, or until the burger registers 165 F at the center. Top with cheese, if using, during the last minute of grilling. Meanwhile, toast the buns at the edge of the grill. Serve the burgers on the toasted buns.

Nutrition information per serving (values are rounded to the nearest whole number): 468 calories; 131 calories from fat; 15 g fat (5 g saturated; 0 g trans fats); 73 mg cholesterol; 49 g carbohydrate; 32 g protein; 5 g fiber; 966 mg sodium.

We got a ton of different ideas but a few restaurants were repeat offenders on the growing list: -Mazzeo's -Cafe Adam -Luau Hale -Dakota

Read the complete list of our Facebook fans' favorites below.

Facebook Results:

Lisa Crawford: Marios in New Lebanon or Mazzeos in Pittsfield
Charles Felix Jacks: Freight Yard,Hub
Todd Powers: Dakota!!!
Emmy Davis: Claire cafe in lee, great organic sandwiches and salads!
Ted Marcus: It's a tie between Mazzeo's and Shiro's.
Wendy Lyons: The Daily Grind and Freight Yard Pub!
Monica Moles Webb: Cafe Adam and The Old Inn on the Green.
Cheryl Dalton Baumann: Luau Hale
Suizee Bailey-Foote: I second Cheryl & Todd's votes!
Anne F. Geary Milltown: Tavern or Matt Reilly's Pub deck
Amy Orr White: Haven Cafe
Kim Robert: The Daily Grind in Adams
Jennifer Scott-Hodgson: Dakota for me and my hubby and Friendly's for my kids
Amy Orr White: Oh and Elizabeth's in Pittsfield!
Kim Robert: Ozzie's
Jayne Truden Bassett: Daddy O's kicks butt
Cheri Erbin Daub: Luau Hale in Lenox, Pedrins Dairy Bar and Boston Seafood in N. Adams,
Brenda Mcdarby: BARRINGTON BREWERY!!!!!!!!! Fresh Beer and Food can't beat that!!
Adam Ingenito: Cims is good, Thats a Wrap, the lantern,
Kim Ostellino: Cafe Reva's, Bombay and Chez Nous
Missy Zink: NOOK AND CRANNY IN W. STOCKBRIDGE!!!! AMAZINGGGGGGG BREAKFASTS!! AND NOW DINNER TOO,SOOOO TASTY!!! THE CHICKEN PARM!!!! THE BEST!!!!
Julie Preite Ryan: Chee's in Adams, MA! Best around!
Kim Ostellino: really, missy? i am looking for a good new breakfast place, i will have to check them out! thanks!
Rosemary Wessel: The Old Creamery - Cummington! Best grilled sandwiches on earth, and mighty mightly coffee and chocolate selection.
Kim Ostellino: yeah,absolutely mazzeo's also...
Marybeth Hayes: cafe reva, dream-a-way lodge, teo's
Missy Zink: Kim for sure!!! it's the cutest little spot, and such agreat food!!!!! nice family place!!!!!
Jennifer LaValley Hurley: Chee's in Adams, Desperado's in Williamstown.
Karin D. Beebe: Cafe Adam
Pat Campagna: pancho's north street
Michael Tullock: Joanne's diner in pittsfield, coyote flaco in williamstown, fresco's in pittsfield
Frank Engels: Latern Pittsfield
Philomene Rivard: MISS ADAMS DINER ! GREAT ATMOSPHERE, GREAT FOOD, GREAT PRICES
Anne Rug: Soda Chef, Bob's Country Kitchen, Zucco's to run into friends on Wednesday's, Friendly's in Lenox,
Colleen Judge Martin: Petrino's Cafe in North Adams!
Emily Chase Wilson: FORGE!!!! I can't beleive I'm the first to write that!
Roberta B. Mansen: East Side Pizza
Linda Weinstein: Church Street Cafe in Lenox, 20 railroad in Barrington
Gary Pirnat: Perfect timing. I was looking for a good place to eat for my next trip to the Berkshires... Thanks!
Scarlet Patti-Marin: La Fogata!! on Tyler st.- Pittsfield GREAT COLOMBIA FOOD!!
Andrea Bacchi: The '6 House Restaurant & Pub and The Water Street Grill in Williamstown....just to name a few.
Glenn Goble: Route 7 Grille for dinner, Ruby's for coffee
Vee Carrington: Another vote for Daddy-o's in Pittsfield and add Jill's in Lee. Great omelettes!
Colleen Ann Reardon: Samon Run in Lee, Ma
Maureen Broderick: Kirby Zucchinis Restaurant in Pittsfield
15Erika Von Hoyer: Teo's!
Karen Towne: Hot Harry's
Steve Melito: The Gala Restaurant in Williamstown!

Mezze: The same class in a new place
By Clarence Fanto, Special to Berkshires Week

Wednesday June 30, 2010
WILLIAMSTOWN -- The imposing mansion that looms above Cold Spring Road (Route 7) is the new home of Mezze Bistro & Bar, co-owned by Nancy Thomas and Bo Peabody, who started it on Water Street in 1996.

They relocated up Water Street after fire consumed the original location in 2001, and it became a favored dining spot, bar and gathering place for the Williams College community as well as other local residents and visitors.

Mezze -- an Arabic word describing the sharing of small-dish appetizers, similar to a tapas menu -- is newly ensconced in a historic site adjoining Sheep Hill Farm that has hosted three restaurants over the past 60 years: the Elwal Pines, Le Jardin and (briefly) Jae's Inn.

Thomas' goal was to house the expanding restaurant and catering business in one place that would be owned rather than leased. She cast the winning bid ($575,000) when the vacant restaurant was auctioned after Jae's closed; she said she spent an additional $150,000 on required environmental improvements to address drainage issues as well as major landscaping and interior renovations before opening to the public on June 7.

"We have respect for the past," Thomas emphasized. "The building is classic New England architecture, Cape-shingle style with light and dark gray exterior. We've added a burst of color and a contemporary interior, so when people walk in, it's perceived as our home and guests see how we've adapted into the space."

Stopping by for an early dinner on a mid-June weekday evening, we were greeted by a polite young man in a golf cart offering to ferry us up the hill from the parking lot -- a nice touch. The pond, reflecting the site's early origins as a 19th-century working farm, has been cleaned up; the gazebo survives along with "edible landscape designs" that include a native stone pathway with an arbor of various berries, grapes and hardy kiwi.

The cluttered Asian bric-a-brac of Jae's has been replaced by a light, airy, open look; a wood-paneled bar from the Mezze Restaurant Group's Allium in Great Barrington adjoins a large picture window with a view of Sheep Hill.

Thomas emphasizes sustainable food from local purveyors, as well as what she calls a "convivial spirit, casual dining and an accessible, inviting atmosphere."

A veteran of six renovations, she believes in "adaptive reuse and repurposing," she said; the 1960s dining room chairs were salvaged from the former Taconic Restaurant.

The menu prepared by Japanese-American chef Joji Sumi again combines his farm-to-table dedication with French and Asian culinary influences. The choices reflect seasonal availability of local produce, meats, fish and vegetables.

The fresh, crusty sourdough bread is from Berkshire Mountain Bakery in Housatonic, and the mozzarella salad with tomato chutney we shared ($10) is supplied by Maple Brook Farm.

We shared the night's fish special, a generous cut of salmon ($28) with an array of turnips and other greens from Mighty Food Farm in nearby Pownal, Vt., and a nightly entree, roasted Amish chicken ($23) with potato puree, sautéed greens and morel sauce. The fish (supplied by a local fishmonger called Pesca) was tender, flaky and flavorful, and the bed of greens was a perfect complement for a low-carb dinner.

The chicken was juicy and exquisitely turned out in the morel sauce.

Among the outstanding desserts, the strawberry and rhubarb crisp with vanilla gelato, freshly baked deep-dish style, easily serves two. Dieters, beware!

Service is impeccable and efficient, even with a nearly full dining room.

"We like to build up spaces that have character," Thomas asserted, "not polished in a way I'd call soulless, but young, fresh and exciting for a contemporary lifestyle."

After the busy summer season, she said, she hopes to entice local folks with casual, affordable dinners as well as wine and beer events with the goal of preventing cabin fever and encouraging people to socialize.

Thomas is still on the fence about the five upstairs inn rooms; so far, there are no plans to reopen them for overnight guests.

Mezze is a close relative of Allium, she acknowledged, "in our commitment to farmers, with a difference in the crafting of the food."

Her new location is now re-established as an inviting, top-shelf destination for casual get-togethers as well as very fine dining.

If you go ...

What: Mezze Bistro & Bar

Where: 777 Cold Spring Road (Route 7), Williamstown.

Summer hours: Tuesday to Thursday, 5 to 10 p.m.; Friday and Saturday, 5 to 11 p.m.; Sunday and Monday, 5 to 9 p.m. Bar open most evenings until 1 a.m.

Accessible: Handicapped accessible.

On the menu: Appetizers include an American charcuterie plate ($10) and smoked pork belly with a 90-minute bantam egg ($12). House gnocchi, several simple salads with local ingredients and a dish of roasted beets complete the lineup of starters. Other seafood, meat and vegetarian entrees are described in detail at www.mezzerestaurant.com. There's an ample wine, beer and cocktail selection, and sparkling Saratoga bottled water is available.

Seating: The new Mezze seats 100 diners, the same as the previous location on Water Street.

Rating: Four out of five chefs hats.

Information: (413) 458-0123 or online at www.mezzerestaurant.com or www.opentable.com.

Susan

Heather

Mark