Field And Cellar
The newest restaurant incarnation at the Thornewood Inn is described as “American meets local and Native” by Chef James Massey. Fried green tomatoes arrive fully but not heavily battered on a bed of greens. Entrees include a grass-fed beef tenderloin ($35), a Garden Mosaic of burrata, nettle pesto and Tom Rye sourdough croutons ($28), crispy rabbit and salmon teriyaki. The consensus: a cornucopia of color, flavor and textured nuance. Desserts, including strawberry cheesecake and an ice cream, brownie and caramel sea salt confection, are made by Kim Watson, founder and “sugar queen” of Mountains of Sugar.
Field and Cellar at the Thornewood Inn
435 Stockbridge Rd., Great Barrington, MA
Thursday–Sunday, 5–9 p.m.
Sunday Brunch (reservations requested), 10 a.m.-3 p.m.
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