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Allium Turns Ten!

 

ALLIUM OF THE BERKSHIRES CELEBRATES TEN YEARS
Vintage Shared Plates, Craft Cocktails and Dance Parties Planned for May

Commemorating ten years in business on Railroad Street this year, Allium in Great Barrington will honor the anniversay with a series of special events the week of May 16 including vintage menu items, special dinner and cocktail offerings and dance parties. Events celebrating Allium’s tenth will continue throughout the year.

Anniversary Celebrations May 16-20

Kicking off the celebration on Tuesday, May 16, Allium will celebrate Ten Years of Pizza Tuesday where wood-fired, Neapolitan-style, thin-crust pizza has been served since day one. Guests can indulge in pizza at original 2007 prices alongside cheap drinks to honor ten years of tradition.

On Wednesday, May 17, Tales of an Allium Cocktail will highlight the restaurant’s craft cocktail program, which dovetails Allium’s food menu sourcing local and seasonal ingredients. Allium will commemorate talented bartenders of past and present with an evening of $10 cocktails to pay homage to its bar program throughout the years.

Celebrating Berkshire farmers, Shake the Hand That Feeds You Community Night is one small effort to give thanks to the hard-working farmers who provide ingredients for the restaurant. On Thursday, May 18, menu items will be available at half-price for farmers. Furniture-maker Peter Thorne’s handmade tables will be set community-style for guests to enjoy each other’s company. Allium’s menu will reflect long-time favorites including the Daire Burger, veggie burgers, Okie Burgers, salads, fries and fried pickled red onions.

An Allium Dance Party highlighting DJs Adam Post and Jules Jenssen (aka Electronicanonymous) will take place on Friday, May 19 with music starting at 11 p.m.

The celebration week culminates on Friday and Saturday, May 19 and 20 with A People’s History of Allium’s Shared Plates. Small and shared plates have been an important part of Allium’s culinary spirit and the weekend’s menu will include dishes from former chefs dating back to the very first Allium Chef Joe Nastro. Nastro favorite Salt Cod Fritters will be featured, plus Chef Chris Amendola’s Buffalo Sweet Breads, Vegetable Assiette and Monterey Chevre from Chef Michael Pancheri, Chef Dan Hardy’s Bahn Mi, Chef Daire Rooney’s Housemade Pastrami with Asparagus, Burrata, Ramps and Sunny Farm Egg alongside special selections from Allium’s current Chef Jim Corcoran’s Housemade Charcuterie Boards.

JOIN US TO CELEBRATE!

For additional information about Allium’s tenth Anniversary, please follow Allium on Facebook, Twitter and Instagram or visit alliumberkshires.com.

 

Mother’s Day Brunch and Dinner at Mezze!

Join us at Mezze on Mother’s Day — Sunday, May 14th — for Brunch or Dinner!
A la carte menu items will include:

RAW OYSTER ON THE HALF SHELL cold beet dashi, rhubarb mignonette 3.50/each
GAMMELGARDEN SKYR BOWL stone fruit, granola, mint 6.
CHILLED BEET SOUP beet-cured salmon, cucumber, sour cream 9.
SPRING LETTUCES shaved turnip, herbs, green goddess dressing 8.
GRILLED ASPARAGUS minted peas, whipped crowdie 10.
FRIED POTATOES harissa aioli, pickled onion, goat feta 11.
WARM QUINOA SALAD avocado, soft-boiled duck egg 13.
PORK BELLY PASTRAMI HASH poached egg, ramp hollandaise 11.
SLOW-ROASTED CARROT TACOS carrot romesco, salsa verde, slaw 11.
HEN-OF-THE-WOODS MUSHROOMS duck confit, spinach, ham crumbs, egg yolk 18.

CHICKEN-FRIED OYSTERS fried farm egg, shaved ham, foraged ramps 18.
STUFFED FRENCH TOAST berry compote, Vermont cream cheese, Ioka Valley Farm maple syrup 15.
BISCUITS AND GRAVY black pepper biscuits, Cricket Creek Farm Maggie’s Round cheese, heritage pork sausage gravy 10.
BREAKFAST CASSOULET heirloom beans, heritage pork sausage, braised bacon, sunny-side-up egg 16.
CHICKEN-FRIED SKATE WING SANDWICH iceberg, uni mayo, old bay chips 15.
BACON CHEESEBURGER gremolata fries, kimchi special sauce 15.
ORECCHIETTE PRIMAVERA radish-top pesto, crowdie, pepitas 18.
POACHED SALMON English pea purée, spring vegetables 20.
SIRLOIN STEAK tostones, asparagus, chimichurri 24.

BLUEBERRY MUFFIN 3.
CINNAMON BUN 5.
RASPBERRY SORBET 3.

Book your table with Mezze Bistro at 413.458.0123.

Building Our Summer Dream Team

Photo Credit Channing Johnson

Summer is just around the corner! We are seeking enthusiastic individuals who celebrate life through good food and welcoming hospitality. In the restaurants and in the field, we work with a stellar team and want to include more stars.

Mezze Bistro + Bar in Williamstown, Mass.
Allium Restaurant + Bar in Great Barrington, Mass.
Mezze Catering + Events, all around the Berkshires and beyond

Details on positions available:

Mezze Catering hiring seasonal Servers, Bartenders and Captains
We are a full-service event company working throughout the Berkshire region looking to hire servers, bartenders and captains. If you are interested in joining our team, please contact catering@mezzeinc.com and let us know if you would like to work with our catering team.

Mezze Bistro hiring full-time Line Cook
We cook from scratch in our farm-to-table kitchen and are looking for others who have experience or want to learn how. Email us with your resume copied in the body of the email along with a short note explaining why you feel you’re perfect for the job.  mezzebistro@mezzeinc.com

Mezze Bistro hiring full-time Host, Servers Bussers
Full- and part-time positions available for front of house. Evening hours. Host position works with POS system, some computer work. Email us with your resume copied in the body of the email along with a short note explaining why you feel you’re perfect for the job.  mezzebistro@mezzeinc.com

Allium hiring front-of-house staff: Full-Time Cook and Summer Host
We’re ramping up for summer. Full- and part-time positions available immediately. Full-time cook position ASAP — seeking someone with experience in the kitchen. Email us with your resume copied in the body of the email along with a short note explaining why you feel you’re perfect for the job.  allium@mezzeinc.com

We look forward to hearing from you!

Photography © Eric Limon – http://maweddingphotographers.com/

Photo Credit Channing Johnson

From_Parris_with_Love_Mezze_FABIANI STAFF 4

Photo Credit From Parris with Love

From_Parris_with_Love_Mezze_FABIANI STAFF 3

Photo Credit From Parris with Love

 

 

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Photo Credit Christopher Duggan

Photo Credit Sarah Bastille

From_Parris_with_Love_FABIANI STAFF

Photo Credit From Parris with Love

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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.

AbFabCollab
with
Chef Daire Rooney + Lady Somm Caitlin Harrison

A LA CARTE MENU

SQUASH TOAST  10.
feta, sunflower seeds, pretty radishes

FATTOUSH SALAD  12.
winter veggies, yogurt, sumac, pita

MUSHROOM + SWEET POTATO EMPANADAS  14.
chimichurri sauce

CHERMOULA FISH STICKS  12.
poblano-hazelnut muhammara, chickpea fries

WINTER BORSCHT  14.
beef shortribs, brendan’s horseradish + apple crème fraiche

PIPIÁN ROJO  16.
roasted kabocha squash, duck confit, buttery flatbread

12-HOUR PORK LETTUCE CUPS  16.
cilantro chutney, piquillo crema, cucumbers

LAMB SAUSAGE  18.
walnut, fig + goat cheese salad

NANCY’S OKIE BURGER  10.
shaved onions, cheese or no cheese, squishie bun, vinegar + dill chips

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DRINKS AND MORE DRINKS. DAH-LING.

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!

CheninCheninChenin
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:

allium_nye_2016

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:

mezze_nye_2016

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!

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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!

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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.

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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.

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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!

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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.

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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.

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

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

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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 mezzebistro@mezzeinc.com 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.

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