“We are so fortunate to live in a region that respects the land, honors the importance of agriculture, and supports the talented and hard-working people who produce our food. The ingredients that are made available to us are nothing short of inspiring. Most of all, the building of strong relationships with our farmers and food makers, our team, and our guests is what makes us get up and go to work every day. Our kitchen team’s foraging efforts keep sustainability as a top priority. We realize that we need to leave certain elements behind in order for those delicious wildcrafted foods to be there again the following year.”
Young Asian salad greens with brown rice miso vinaigrette; hen of the woods mushrooms with spring parsnip purée, confit pigtails, and egg yolk; New Bedford scallops with native corn, leeks, and chanterelles.
In a sustainably renovated nineteenth-century building overlooking Sheep Hill in historic Williamstown, Massachusetts, proprietor Nancy Thomas, Chef Nick Moulton, and team serve a welcoming menu of contemporary bistro fare that reflects the four seasons, the ever-changing bounty of local Berkshire produce, and Mezze’s own kitchen garden and wild foraging efforts. Vegetables are a springboard for almost every dish on the menu, and are especially highlighted in small dishes, like raw asparagus with hazelnuts, crowdie, and Calabrian chili. Seasonal gems, like strawberries from The Berry Patch, might star in a chilled soup with radish tops and farm-fresh yogurt.