Join us for Nick@Nite at Allium on March 1


Photo credit Angela Cardinali

On Wednesday, March 1, Chef Nick Moulton from Mezze Bistro+Bar is heading south to cook up some inspiration at sister allium restaurant and bar.

Following is a sneak peak at the evening’s a la carte menu featuring the Mezze ‘hit list’ favorites of our friends and family:

RAW OYSTERS winter citrus, celery 3/each

BURRATA TOAST fried brussels, local honey, smoked almonds 11

KOHLRABI SALAD green apple, celery, pistachio, mint, bianco sardo 11

ENDIVE SALAD treviso, sourdough, basil, anchovy 11

SLOW-ROASTED CARROT TACOS carrot romesco, salsa verde, slaw 12

RICOTTA CAVATELLI littleneck clams, oyster mushrooms, celery, grana broth 20

SPANISH OCTOPUS hummus, cucumber yogurt, carrots, chicken sausage, espelette 21

FAZZOLETTO smoked kingfish, preserved lemon, olives, capers, cauliflower 23

MEATBALL potato purée, caramelized cabbages, tobasi 24

WINTER CITRUS TART pistachio, milk crumb 8.50

Space is limited! Dinner service will take place from 5 – 9:30 pm. Reservations are requested so please call us at 413.528.2118 or visit OpenTable to secure a seat!

Please help spread the word… Like and share our Facebook event here!

Photo credit Bill Wright

More on Chef Nick
A graduate of the Culinary Institute of America, Nick produces simple food that is bright and full of life. He is dedicated to the nose-to-tail philosophy and is involved in the harvesting and butchering of ingredients for Mezze Bistro’s menu. He places an emphasis on plant-based foods and wild ingredients that grow in the Berkshire region and believes in supporting sustainable agriculture. With a strong commitment to the farm-to-table movement, Nick is always building awareness of Berkshire food culture and an understanding of the region’s terroir.

AbFabCollab at Allium with Daire + Caitlin!

A fabulous takeover you don’t want to miss!

Join us at Allium on Friday, February 3, for Daire + Caitlin’s #AbFabCollab. From 5-10 pm, enjoy small and medium plates from Chef Daire Rooney’s a la carte menu, and cellar picks and craft cocktails curated by Caitlin Harrison. Our a la carte menu is posted below. More info soon… Please call 413.528.2118 for reservations.

Chef Daire Rooney + Lady Somm Caitlin Harrison


feta, sunflower seeds, pretty radishes

winter veggies, yogurt, sumac, pita

chimichurri sauce

poblano-hazelnut muhammara, chickpea fries

beef shortribs, brendan’s horseradish + apple crème fraiche

roasted kabocha squash, duck confit, buttery flatbread

cilantro chutney, piquillo crema, cucumbers

walnut, fig + goat cheese salad

shaved onions, cheese or no cheese, squishie bun, vinegar + dill chips



French 75
Reminds me of my times sunbathing on the French Riviera. Really washed the stress away.
A bathtub’s worth of Gin, Lemon, and of course, Champagne, dahling.

Naked and Famous
All the rage, so in style. All the hot models are drinking them, dahling.
Mezcal, Yellow Chartreuse, Aperol (those Italians and their liqueurs!), Lime

D.T.O. (Daiquiri Time Out)
Have one all to yourself, or split into minis for the table to toast this stressful day away!
Rum, Lime, Sugar. Gone in a flash.

Dahling, listen. We should first start with Champagne.

2015 Division “Gamine” (Super light) Rosé of Grenache, Petillant Naturel, Oregon
Champagne taste on a PetNat budget, dahling.

2015 Casa Belfi Raboso Colfondo, Veneto, Italy
The perfect pink for the season. Ridic-ously drinkable.

White Wines. Then Red Wines. Then… all the Vodka.

Italian Beauties
Female winemakers from Italy with serious talent, whom we just adore!
Francesca Castaldi’s Erbaluce, Piedmont
Elisabetta Faguioli of Montenidoli’s “Vinbrusco”, Trebbiano + Malvasia

Caitlin’s Riesling Bag
Selections from Kruger-Rumpf, Karthauserhof, and some of her personal stash!
Dry to off-dry, dahling. So perfect with food!

Learn to drink and appreciate Chenin Blanc and other sideline-sittin’ grape varietals!
Domaine Mirebeau “Les Feuillettes” Chenin Blanc, Loire Valley, France
Domaine Rietsch “Entre Chien et Loup”, Pinot Auxerrois

Red Wine, because it’s good for the skin. Keeps you young, dahling.
Andre et Mireille Tissot “DD” Poulsard  Jura, France
Elisabetta Foradori Teroldego  Dolomiti, Italy
Clos des Jarres “Abrensis” Grenache, Syrah  Carignan Minervois, France


New Year’s Eve at Allium

Celebrate the coming New Year at Allium. A selection of a la carte items will be available. Following is a sampling with more to come:


New Year’s Eve at Mezze Bistro

Ring in the New Year and join us for an evening of delicious food + craft cocktails. Mezze Bistro will offer a selection of a la carte items and two tasting menus. Following is a sampling of what’s in store:


Help Us Nominate Chef Nick for a James Beard Award!

Photo credit Angela Cardinali

Chef Nicholas Moulton

Please join us in nominating Chef Nicholas Moulton of Mezze Bistro + Bar in Williamstown for a James Beard Award! The James Beard Foundation is calling for Best Chef nominations for 2017 — deadline is Thursday, December 1st. Help us rally the vote and nominate the very talented Chef Nicholas Moulton for the James Beard Rising Star Chef of the Year.

Photo credit Angela Cardinali

Chef Nick at the Beard House

Photo credit Angela Cardinali

Chef Nick at the Beard House

It’s fast and easy and we’d love your support!

~    ~    ~    ~    ~    ~    ~

Nominations are open to the public. Please go to this link and vote for Rising Star Chef of the Year. You will need to create a sign-in, which takes less than a minute.

Click on “2017 Restaurant and Chef Awards.”
Once you do that, select “Rising Star Chef of the Year” and fill in the 5 fields to vote. You’re done.
Please forward to friends and fans of Nick and vote before December 1st.

~    ~    ~    ~    ~    ~    ~

We would like to take this opportunity to thank you for your continued support of Mezze Bistro + Bar. We hope that Chef Nick’s efforts have won your vote and we look forward to serving you again soon. Thank you and Happy Holidays!


More on Nick and his Beard history:
A graduate of the Culinary Institute of America, Nick produces simple food that is bright and full of life. He is dedicated to the nose-to-tail philosophy and is involved in the harvesting and butchering of ingredients for the restaurant’s menu. He places an emphasis on plant-based foods and wild ingredients that grow in the Berkshire region and believes in supporting sustainable agriculture. As a chef focused on regional cuisine, his values are completely aligned with the seasonal cooking philosophy of James Beard.

Nick has presented two dinners at the Beard House as part of a team of Berkshire chefs and last year, leading the team for Mezze Restaurant Group’s dinner. With a strong commitment to the farm-to-table movement, Nick is always building awareness of Berkshire food culture and an understanding of the region’s terroir.

All photos courtesy of Angela Cardinali

Photo credit Angela Cardinali

Chef Nick at the Beard House

Pasta Wednesday Season is Back at Mezze Bistro + Bar

Pasta Wednesday at Mezze Bistro features delicious, flavorful pasta made in house by Chef Nick Moulton and his team. Our dedicated kitchen crew carefully prepares this winter weekly special with good food fans in mind. A little crankin’, some hand-rockin’ and rollin’, and a beautiful sauce to accompany the pasta prep. It’s a great deal, too.


Enjoy a generous main pasta course for $18 (full portion) or $12 for a half-portion plus a kid-friendly housemade pasta and meatballs for $12.


Now with a cult following, Pasta Wednesday at Mezze Bistro is in high demand. We offer the special from November through April so get in on it while the water is hot!


Check out our Facebook page and Instagram account for weekly updates so you know what’s on the menu and can plan an outing with friends and family.


We’re working on scheduling some visits to our sister restaurant Allium over the winter months when Chef Nick will trek south and share this Pasta celebration with good food fans and friends in Great Barrington.


Stay tuned for details coming soon! For reservations, call 413.458.0123 or visit OpenTable.




From Our Kitchen to Yours — Thanksgiving Prepared by Mezze Catering + Mezze Bistro


What better way to relax and enjoy our most favorite food holiday of the year? All the fixin’s AND the turkey prepared by our chefs for your friends and family at home.

Thanksgiving To Go for the Holidays

Our full menu is included below. To place an order, email or call Mezze Catering at 413.458.8745 (9 am -3 pm) | Mezze Bistro at 413.458.0123 (3 pm – 9 pm). All orders to be picked up on Wednesday, November 23rd between 12 pm & 9 pm. If you need to make special arrangements for pick-up, please inquire.

Call in your order before it’s too late. Happy Holidays from our family to yours!

Please note: Mezze Bistro + Bar will be closed on Thanksgiving Day.


Celebrating 20 Years of Restaurant Madness


In celebration of Mezze Bistro turning 20 this year, the following blog post is excerpted from Bo Peabody’s article dated May 18, 2016 on LinkedIn.

I’ve Run Many Businesses, But Never Experienced Anything Like The Madness Of A Restaurant

In the restaurant business, longevity is a rare commodity. It’s not only ingredients that are seasonal. Staff come and go; menus change; leases can be difficult to renew; and over time, guests tire of any particular dish or vibe. It’s unlikely that any given restaurant you went to ten years ago is still there. And if it is, they’ve surely made some changes. Restaurants are less a brand than they are a product of the people who inhabit them — the chefs who whip up the curiosity, the waitstaff that serve the aura, and the guests who attend to the enthusiasm.

Restaurants that do last are an anomaly, carried forward by a random assortment of good luck, great staff, creative offerings and an ability to adapt and change.

Restaurants, such as Le Bernardin, Daniel and Gramercy Tavern have all been around for more than 20 years, and are classics because of their tenure. These restaurants are just three of the 53 restaurants we rate at Renzell, a company I founded last year. Renzell is dedicated to changing the way restaurants are rated by using a data-driven methodology. We create a unique rating system by using data from a comprehensive survey taken by Renzell Members each time they dine out. Our first annual ratings will be released this September.

But I’ve also seen the longevity as a restaurant owner. This year marks the 20th anniversary of Mezze Bistro and Bar, a restaurant in Williamstown, Massachusetts, I co-own with Nancy Thomas. We operate two restaurants up in the Berkshires, an area not immune to the difficulties of maintaining a steady business. The area has a number of challenges: seasonal tourist traffic, a shrinking base population, and demand that is very event-driven (Tanglewood, skiing, etc.). It also has one huge asset: local farmers and producers. Understanding the rhythms of these challenges and assets is at the core of our success. We don’t take it lightly that we’ve managed to last this long, and we celebrate everything that brought us to this remarkable milestone.

Running a restaurant for 20 years means 20 years of memories — of chefs who moved us forward, dishes that delighted and dared, servers that became cult of personalities, cocktails that soothed, and a whole lot of crazy shit that happened night after night.

Since 1996, we’ve had three locations and a fire (the entire place burned down!); seven head chefs, 14 front-of-house managers, more than 350 waitstaff; two lost liquor licenses for unauthorized after-hours staff parties (totally worth it, by the way); seven guests removed for drunkenness, one dream table: Gwyneth, Blythe, Spielberg, Capshaw; one dream order: Bradley Cooper eating salad, soup, followed by another salad; eight hospital trips for burns and cuts; too many rummaging bears to count; several broken walk-in freezers; 250 dance parties; 300+ weddings; nine proposals (that we know of); two drag queen cabarets; two fringe floats in the Williamstown 4th of July Parade; 2 Heimlich’s (both, thankfully, successful); a screening party for the premier of The Restaurateur with both Danny Meyer and Tom Colicchio in the house; an accounting scandal that almost ended everything; two restroom sex scandals; one employee fired for drug dealing; many, many rock and roll shows; dropping off ONE sandwich at a private jet in North Adams (you know who you are); one court appearance for a donut caper; several coming out parties; 8 Halloween parties (it takes two years to recover from each one); and over 1,000,000 dining experiences delivered.

All of these things brought us to the brink of ruin but are the underpinning of our longevity. It takes a family (and yes, a few scandals) to get you through the years. In 1996, just a few months after we opened, a weary traveler came in one late night after we had closed. She was hungry and eager for someone to talk to. Nancy made her a salad with some cheese and bread, her own choice for a late-night nourishment. That woman has returned to Mezze for the entire 20 years. It really is the small things.

– Mezze Restaurant Group Co-owner Bo Peabody

Through The Kitchen Window: A Mezze Night to Remember


Photo credit FED Guides

Back in the kitchen, a team of all-star cooks reviewed the coming experience with the service staff as forks were handed out during shift meeting – everyone eager for a taste of the entire menu. The kitchen crew – many of whom were comrades from past times and now-new places – sparked an infectious party mood as they awaited their previews. Happy faces all around.

Photo credit Bill Wright

Photo credit Bill Wright


Photo credit Bill Wright

Photo credit Bill Wright


Photo credit Bill Wright

Photo credit Bill Wright


Photo credit FED Guides

Photo credit FED Guides



Photo credit FED Guides



Photo credit FED Guides

This team of local celebrities led by the renowned Joji Sumi were about to present a raft of specialty dishes for an ultimate dining event – the East Coast debut of a San Francisco pop-up ‘Through the Kitchen Window.’ Surely, this was a gig worth tasting and celebrating as much as working. I know I was pleased to join in the fun in every sense – the food, the experience, the company and… did I mention the food?


Photo credit Bill Wright



Photo credit Bill Wright


Photo credit FED Guides

Photo credit FED Guides


Photo credit FED Guides

Photo credit FED Guides



Photo credit Bill Wright


Photo credit FED Guides

Photo credit FED Guides

The champions manning the back of house were literally stars in their own right, each able to draw out the crowd for a treat as a solo act, let alone together: Dan Hardy – former Allium and Mezze Catering chef, now chef at The Clark with Starr Catering Group; Vi Huu Wood – Joji’s former foraging mate and Mezze line cook for several years – now a farmer and cheesemaker at Berle Farm in Hoosick, NY; Bjorn Somlo – chef-owner at Nudel Restaurant in Lenox, a man who breathes his very own inspired local mantra; and, of course, Nick Moulton – the current chef at Mezze Bistro with five years of working with Joji under his belt, now delivering his own brand of deliciousness every night of the week.

A dream team, indeed.

Photo credit FED Guides

Chef Dan Hardy (R) (Photo credit FED Guides)



Chef Vi Huu Wood (Photo credit Bill Wright)


Photo credit FED Guides

Chef Bjorn Somlo (C) (Photo credit FED Guides)


Photo credit FED Guides

Chef Joji Sumi (Photo credit FED Guides)


Photo credit FED Guides

Photo credit FED Guides

Abuzz with excitement, I sat at a table with some friends and media professionals amid a roomful of Mezze regulars and Joji groupies – each of us barely containing our anticipation of this knockout team’s presentation. From farmer Kim Wells, whose pigs were always a main ingredient on Joji’s menus in past years, to a host of friends from nearby and afar – the energy was palpably high and peaking. By 6 pm, when the hot pink MASS MoCA drink cart rolled out with a bubbly Caitlin Harrison presenting a bright and festive spring beverage collection alongside manager Amy Mendes sprinting across the floor – it was a full-on party.

Photo credit FED Guides

Photo credit FED Guides



Photo credit FED Guides



Photo credit FED Guides


Photo credit Bill Wright

Wine Fairy Caitlin Harrison (Photo credit Bill Wright)

And not long after, as the impatient and eager crowd debated a kitchen invasion, the dim sum food carts emerged, bathed in the glowing light of sunset – and became the center of every mouth-watering conversation. Suddenly, everyone was into instant gratification. Our table was not immune to this deeply satisfying point-and-click menu experience.

Photo credit FED Guides

Photo credit FED Guides


Photo credit Bill Wright

Photo credit Bill Wright


Photo credit FED Guides

Photo credit FED Guides


Photo credit FED Guides

Photo credit FED Guides

We ordered one of everything. Well… almost everything. Just as we realized we’d missed the steamed buns, they were gone. But it turned out to be a blessing in disguise. Distracted by the family-style, shared plate of Roasted Pig Head with Peking Pancakes, Scallions and Peanut Sauce…well, let’s just say nobody had room left, in any case. Pacing and restraint had been rather roughly discarded in place of full-on hedonistic joy.

Photo credit FED Guides

Photo credit FED Guides



Photo credit Bill Wright


Photo credit FED Guides

Photo credit FED Guides



Photo credit Bill Wright

Yet somehow, there was still room for dessert – some kind of miracle, really… Chef Marianne Comella did not disappoint. Her lemongrass-frosted mini-donuts and ice cream sandwich bites bathed in a dense fudge sauce had us shamefully scraping the plates for more. I’m not above admitting that some rather overly aggressive sharing may have taken place among the four of us.

Photo credit FED Guides

Chef Marianne Comella (Photo credit FED Guides)


Photo credit FED Guides

Photo credit FED Guides

Later, although sooner than it felt possible… it was all over. The servers were happy. The guests were happy. The chefs were content. (It’s not in their nature to be happy.) And, I was ready to sign up to do it all again next year. Possibly even sooner, once I had a good lie down.

All in all, it was one of the best anniversary parties I’ve been to and my favorite of the Mezze 20th Anniversary celebration events this year.

Many thanks to the exceptional Mezze crew, with extra special kudos to Nancy and Amy. Thanks to Bill Wright and Nick and Robin from FED Guides for joining us on this glorious evening and for sharing your beautiful photography. Thank you, all-star chef team. And to Joji, thank you for making your way out east and for leading the charge. (I’m serious about not waiting another five years before bringing you back through *our* kitchen window…)

— Angela*



Photo credit Bill Wright



Photo credit Bill Wright


* In the spirit of full disclosure, the author of this blog post is the lucky duck who has been working with Mezze Restaurant Group for nine years as marketing maven. She does not write in first person often, but this event in particular, warranted a personal essay to honor the experience.

Through the Kitchen Window: Mezze Dim Sum Pop-Up on May 18th

Through the Kitchen Window:

A Dim Sum Cart-Style Pop-Up Dinner with Chef Joji Sumi

Wednesday, May 18 at Mezze Bistro




In celebration of Mezze Bistro’s 20th Anniversary this year, we welcome back former chef Joji Sumi from San Francisco to cook up a Dim Sum cart-style dinner on Wednesday, May 18th. Joji has been presenting ‘Through the Kitchen Window‘ pop-up dinners on the West Coast and will be joined by a crew of excellent guest chefs from all around the Berkshires. The kitchen team will include Nudel chef Bjorn Somlo, former Allium chef Dan Hardy (current chef at The Clark), Mezze chef Nick Moulton and former Mezze sous chef Vi Huu Wood (now cheesemaker and farmer at Berle Farm). And, Caitlin Harrison, featured wine fairy of the evening, will be pushing the dim sum carts with us!

Tables are going fast… Call Mezze Bistro + Bar at 413.458.0123 to reserve.


A sampling of the Dim Sum menu:

Spring Vegetables, Feta, Pickled Mushroom, Charred Asparagus Jus

Brassica, Cured Arctic Char, Herbs, Caper Dressing

Octopus, Duck Merguez, Fregola, Yogurt

Sweetbreads, Ham, Egg, Watercress

Paratha Samosa, Spring Peas, Coriander Chutney

Kofta Kebabs, Yogurt, Pickled Ramp, Naan

Shorty’s Pork Gyoza

Mushroom Dumpling

Pork Bun

Brochettes of Grilled Radish, Nettle Pesto, Sunflower Seeds, Lemon

Button Mushroom Escabeche, Smoked Paprika, Shallot, Green Olives

Carrot, Rye and Horseradish Pâté, Salted Beef Fat Toast, Cabbage

Jalapeño Poppers

Wil Brokaw Avocado, Crab, Cucumber, Nori Crispies

Duck Wings, Honey, Miso Sauce

PEI Mussels, Green Chorizo, Green Garlic Broth

DBJ: Duck Liver, Strawberry Jam, Almond Butter

Pig Face Taco: Chinese-spiced Testa, Cabbage, Salsa Verde

Fish Ceviche, Ginger, Citrus, Avocado

Shared Plates:

Please note the following options are limited large plates, meant to be shared at the table with friends.

Whole Fried Fish, Black Bean Sauce, Fried Rice*

Roasted Pig Head, Peking Pancakes, Radish Sprouts, Hoisin*

  • If you would like to pre-order either dishes (or both!), please let us know when making your reservation so we can save them for you.






Photo credit Angela Cardinali


A farmer’s tribute to Chef Joji Sumi can be viewed here.