Mezze Bistro advocates for the farm-to-table movement
Photo by Matt Petricone
This spring, you may find head chef Nicholas Moulton of Mezze Bistro roaming the lawns of the restaurant’s Williamstown grounds, foraging for wild leeks and mushrooms, or visiting local farms seeking inspiration for his next dish. “It’s the season that I look forward to cooking in the most,” Moulton says, noting that the entire kitchen staff seems to perk up when things start turning green.
Moulton, a Berkshire native, is a graduate of the Culinary Institute of America and an unabashed advocate of the farm-to-table movement. He has created a menu of seasonal share-plates, ranging from light to heavy, that changes as often as the weather. Back in March, he proudly represented the region at a Berkshires’ First Taste of Spring dinner at the James Beard House in New York City. “It’s just like an ever-changing abundance of ingredients that come into our back door,” he says of the Berkshires, “so it’s a special place to cook for sure.”
Mezze Bistro + Bar,
777 Cold Spring Rd., Williamstown;