Col. Bullock’s Tavern has opened in the landmark barn at the 1896 House in Williamstown, under the ownership and management of chef Robert Andrew, who specializes in local produce and eclectic fusion cuisine.
“I love to cook. It’s a passion,†said Andrew, who was chef at the restaurant from 1997 to 1999.
Col. Bullock’s Tavern, which opened the last weekend in August, is named for Col. A.D. Bullock, whose son, J.W. Bullock, had the barn built in 1896 as part of his 100-acre dairy farm.
While Andrew has an assistant and sous chef, he stressed that “I’m involved in every aspect of the food.â€
“It’s definitely eclectic fusion,†he said. “I personally love to combine local fresh ingredients, preparing them using techniques from around the world. We’re so lucky in Williamstown to have farmers like Bill Stinson, who grows opal basil and just about every variety of herbs, and vegetables such as Peace Valley potatoes. He is a national treasure.â€
Andrew, a former board member of Berkshire Grown, said, “I like to use as much local produce as possible.â€
As an illustration, he mentions roast pesto salmon, in which Atlantic salmon is served on Yukon gold smoked potato pancake. The fish, of course, comes from the Atlantic Ocean, and the crushed hazelnuts from Oregon, but the potatoes and the basil are grown by Stinson, as are the nasturtiums that garnish the dish.
“Several people have said the food is so pretty they don’t want to disturb it, because it looks like art,†said Andrew. “That’s a great compliment, but fortunately, they always do.â€
“Having been chef here from 1997 to 1999 I made a lot of connections,†said Andrew. “Coming back, I just reestablished those connections.â€
Andrew is leasing the premises from Suzanne Morrell and Denise Richer, owners of the 1896 House. In reference to the 1896 name, many of Andrew’s menu selections end in “.96.“
The bar area of the tavern features the round bar and offers a tavern menu with items priced from $2.96 to $9.96, including a hefty half-pound burger and appetizers such as mussels steamed in ale. Tavern entrees include grilled chicken, sirloin steak, gulf shrimp and fish and chips.
“By offering a more extensive tavern-style menu, I’m hoping to attract local interest,†he said. “People have been raving about the quality of the food.â€
He also serves 24 kinds of beer, and expects that list to grow.
The bar and tavern area seats 30; the main dining room 90, and the terrace another 40.
The dining room has a comfortable, period atmosphere, with tables surrounded by Windsor chairs and country sofas. Windows are topped with checked swags.
Dinner entrees include Andrew’s signature Caribbean tuna with sauteed plantains and mango and papaya chutney. Traditional New England fare is also available. Dinner entrees are priced from $13.96 to $24.96.
The restaurant currently employs 15.
Andrew, who grew up in nearby Bennington, Vt., originally planned to major in accounting at college, but followed his enthusiasm for culinary arts by training at Lake Tahoe.
Restaurant hours are Tues. - Sat., 5 to 10 p.m.; Sundays, 3 to 9 p.m., closed Mondays.
For reservations or information, call 458-1781, or fax 458-1785.
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Berkshire Food Project Closed for Power Issues
NORTH ADAMS, Mass. — The Berkshire Food Project is closed Monday because of a power outage early in the morning.
"We are unable to get proper electricity and heat to the building," according to Executive Director Matthew Alcombright. "We hope that this can be resolved and be open tomorrow."
The project does have some sandwiches and frozen meals that will be distributed at the entry.
The city has lifted a boil water order — with several exceptions — that was issued late Monday morning following several water line breaks over the weekend. click for more
The bridge had been closed to all vehicle traffic since March 2023 after being deemed structurally deficient by the state Department of Transportation. click for more
