A few weeks ago I traveled to Williamstown Massachusetts, almost to the Vermont line in the beautiful Greylock Mountains to eat at a restaurant called Mezze. Mezze is a farm to table restaurant that specializes in Contemporary American, in-season cuisine. Mezze was a good two-hour ride but without ruining the review I will say it was well worth the drive. The drive home was a little longer because I wanted to leave and go east, out to 91 and then down. This route has some of the best scenery Massachusetts has to offer. Here’s a little history about Mezze taken from the restaurants website.
These peppers were perfect. A lot of places are doing shishitos or padrons OR passing off padrons AS shishitos. They are basically the same thing but pardon can be a little hotter and ruin your night if you get one packed with seeds. This happened to me a week prior and ruined my night, and the next morning. However these were fine and being served with Australian feta offered a nice touch.
I don’t like eating plain tomatoes, but with burrata I will eat them forever. This was served with melon, burrata and hyssop. Hyssop is a fresh herb is commonly used in cooking. Essence of hyssop can be obtained by steaming, and is used in cooking to a lesser extent. The plant is commonly used by beekeepers to produce a rich and aromatic honey. This burrata was perfect and so was the melon.
These were the best sunchokes I’ve ever had. Fried thin like potato chips with bacon on top. Otherwise known as the Jerusalem artichoke, sunchokes are the root bulb of a certain species of sunflower, and these were the best.
This Foie Gras was no joke. I’ve never had it served with crushed hazelnuts atop anything green before, but it all came together. Little shaved zucchini on the side and husk cherries, which are my absolute favorite.
WOOOOOOO! This is where this meal took at turn for stardom. This Chef, Nick Moulton, took a HUGE meatball, cut it in half, and topped it with more burrata. I was BLOWN away. After this I started fading, it was a lot but I ate every last bite, not to mention this meatball was cooked and prepared PERFECTLY. I could not take any more meat, it was time to raise my white flag, order my espresso, and get into dessert while I still had some room left.
All of these desserts were great, and delightfully smaller. I couldn’t have done 3 huge desserts. Some may say, “Ben, how about one or two desserts?” To that I say DON’T JUDGE ME! I have a special place in my heart for tres leches, every time I can sample some I will. Whole Foods unexpectedly makes an awesome tres leches but this was much better. I almost never get a scoop of sorbet but these flavors were intriguing. The plum ginger was very good; I could have taken down a whole bowl because it was very light. Finally this nice little peach cup finished off my night perfectly. Milk crumbles are so tasty and really tickle my inner fat kid. You never saw that until recently and some may say its weird but it is tasty.
The good people at Mezze know what they are doing, so I hereby give Mezze…
Take a drive before it gets snowy out, and if you do it in the next couple weeks you will catch the best of the foliage change for that area.
Thanks for reading, this has been yet another installment of BENN BREAKS BREAD! Join me next time when I review Peck’s Arcade, Troy NY.