Once you recover, grab a side of house sausage (Italian or cheddar) to snack on as you peruse the drink menu at Bright Ideas. Sandwiches made with cofounder Alex Oster’s bread are piled high with smoky pulled pork, chicken, and slaw, while the aptly named Yamwich, roasted and marinated yams topped with collard greens, delivers a knockout punch. Local producers are the key ingredient to this successful, straightforward menu.
During the winter months, A-OK conveniently offers indoor seating inside the seven-barrel microbrewery, making it the ideal place to discover art, community, and conversation. BreakfastĪ post shared by A-oK Berkshire Barbeque and craft beer have become art forms at A-OK BBQ and Bright Ideas Brewing, located at the entrance of the MASS MoCA campus. The inventive bar program celebrates the regional bounty sourced from local farmers and distillers in an inviting, upscale pub vibe. Napalm bitters combine to offer a sultry take on the timeless bourbon amaretto using Berkshire Mountain Distillers Berkshire bourbon. Or have a nightcap closer to the Porches Inn with one (or two) of Public’s 11 rotating craft beers or thoughtfully crafted cocktails like the Currant Situation - Combier Creme de Cassis, Disaronno Originale, and TNT Bitters Co. The distillery is located inside of Greylock Works, a four-story architecturally reclaimed former cotton-spinning mill which houses a shared culinary lab, coworking space, and production hub. Take-home bottles become archives for ingredients like foraged berries and rose hips, spruce tips, and black birch. Classic drinks are reimagined with slowly fermented spirits that firmly anchor you in both time and place, like the saffron elixir, made with Forager summer wildflower gin, saffron pistils, and grapefruit bitters. NightcapĪ post shared by Distillery at Greylock WORKS no further for inspiration than the Distillery at Greylock Works, where master distiller Ryan Max Riley has been crafting artisanal rum and gin in traditional copper stills since 2015.
In addition to seasonal spirits, microbrews, and local wines, Mezze offers spirit-free options with equal attention to detail. Order everything from crispy sunchokes with pimenton aioli, frisee, and smoked pork vinaigrette - using East Mountain Farm pork - to duck ragu and buttermilk panna cotta. Locals, visitors, and farmers alike converge on three sprawling acres of Berkshire hills to savor contemporary American cuisine, offered in a three-course prix fixe menu. If you can’t catch a Chingón pop-up, try Mezze, a robust farm-to-table bistro that’s well worth the 15-minute ride into neighboring Williamstown. Dishes like gently sauteed cactus and mushroom, pozole with tomatillo broth, and succulent confit pork ribs in spicy almond mole seamlessly blend the casual and simultaneously complex spirit of this community-oriented team. But their experimental winter pop-ups are the kind of collaborative adventures that keep getting better.
A post shared by Chingón Taco Truck - Mariah and Justin Forstmann’s pandemic experiment gone right - serves up uniqueness, nerve, and talent out of an 18-foot truck in MASS MoCA’S parking lot May through October.
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