Ryan and Kim Boya reopened Cello last year as a place to break bread with friends and enjoy some fine dining.Cello opened at 37 Church St. in 2023 but closed the following May. The Boyas came in and reopened in a few months later.
Ryan and Kim Boya love the sense of community in the Berkshires and want to make the restaurant a destination that both visitors and residents will return to time and again.
LENOX, Mass. — Cello is looking to be the place for hospitality and fun for Lenox.
Partners Ryan and Kim Boya reopened the restaurant in July last year at 37 Church St.
They say becoming partners at Cello happened really fast.
"So Bjorn Somlo, who was the chef owner of Nudel, was a good friend of mine, and he had reached out to me to let me know that there was an opportunity for a partnership to happen at Cello," said Kim Boyo. "It was a really great opportunity for us to join on board because of the mentorship that we're getting from our business partners, and we're learning a lot of things that we necessarily wouldn't have learned being in a different position."
Nudel had been in the 37 Church St. space for more than a decade, before closing during the pandemic. It reopened during 2023 as Cello with new management but closed the following May.
Both Boyas studied in the culinary program at Johnson & Wales University in Providence, R.I. Kim used to work for a catering company that did work for the Boston Symphony Orchestra, which meant spending her summers at Tanglewood. She says she fell in love with the area and knew she wanted to come back one day.
"I really loved it because of the sense of community out here and just like the fun opportunities and things there is to do with like hiking and being outside, and just like the food community out here has always been really nice," she said. "So it was, it was always kind of like a second home to me, which is great."
One of the biggest challenges the Boyas say they face is the seasonality change.
"Seasonality for sure. Yeah, yeah, this being a vacation destination, and you're not consistently busy year round, that's been a big learning curve for us," Ryan said.
Kim said the shift in clientele from summertime to winterime is very different.
"Which is kind of fun because we get to try out a little bit more of a casual menu in the wintertime," she said. "It's sort of what we've been doing with hopes of being able to have something on the menu for everybody. And then in the summertime, our clientele shifts to a lot of folks who are here just for the summer, coming from the city, looking for something a little bit more elevated."
Kim and Ryan want to make sure Cello is a place of hospitality and fun. They enjoy getting close to the customers and hope it's a destination they want to come back to.
"You know, we want to make sure that people are coming in and they're having a good time. They're welcomed as soon as they're in the door. And we really love being able to build relationships with people as well, and it's so important because we have those people that we've met over the summer last year who we keep in touch with all winter," Kim said.
"We get email and what not, and we get excited when they get to come back in the summer, and it's definitely like a big point for us to make sure that this is a safe space for everyone to join us, and that we can make them feel like they're at home."
A goal they have for the future is to be able to make their menu year-round instead of just seasonal by preserving some of the summer dishes.
"One thing we wish we had more time for last summer — that we're hoping to be able to do this summer — is really spend some more time preserving some of those, like summer fruits and vegetables in different ways, so that we can utilize them throughout the winter time, like making jams with our berries that we can get, and canning tomatoes and freezing different like things that are available," said Kim.
"It can get kind of sad in the winter out here with the lack of availability to those fresher foods."
"I think it's also just showing people that like food is fun and it doesn't have to be something that's a big to do. ... I think our menu really reflects that as well." Kim said. "One thing we really enjoy is making sure that folks are sharing food together, because there's nothing more special than breaking bread with a friend for the first time and just really enjoying that experience."
Ryan says two of his favorite dishes right now are the chickpea panisse made with garlic chili crunch, green garlic chimichurri, and a sunnyside egg along with the orange toast made with Berkshire Mountain Bakery miche sourdough, honey sumac ricotta, pickled asparagus, and calabrian chili.
There's also a pate de campane, cornbread and maple syrup, pork tacos and sweet potato soup, flank steak and spaetzle, and Greema's chocolate cake, based on Ryan's grandmother's recipe.
Orange toast with asparagus often appears on the changing menu.
"My grandmother's a great baker, and she kind of inspired me at a young age to follow this career path, it made me interested," he said. "That's why we always have my grandma's chocolate cake on the menu."
Kim also grew up baking with her grandmother in Topsfield, and recalls making pies at the Topsfield Fair.
"They used to host baking competitions every year at the fair, and I did them specifically within the beekeeper building. And it was really fun, because you had to bake everything with honey, a certain percentage of honey, versus just using, like regular cane sugar," she said. "And I really kind of remember that taking off for me when I was like 12, and just doing those little like competitions throughout high school and stuff like that was really fun for me."
They want to show the community that food can be fun and they're looking to do partnerships with local businesses, such as a sugar shack dinner it did with Mill Brook Sugarhouse in mid-March.
"We've always wanted to be able to do some more with our community and get more involved with other restaurants and do some partnerships there," Kim said, "We've been trying to do an event like that every month throughout the winter to switch things up and keep it kind of fun and light, and we're really excited about that."
The restaurant is open Tuesday through Saturday 5 to 9 p.m. And the menu can change a bit every day. They recommend to make reservations on the weekends as the restaurant has 29 seats, making the space intimate.
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PCTV Celebrates 40th Anniversary with Community
By Breanna SteeleiBerkshires Staff
PITTSFIELD, Mass. – Many fans, workers, past workers, and city officials gathered at the Berkshire Hills Country Club Friday night to celebrate Pittsfield Community Television turning 40.
The room was alive with people eating, laughing, taking photos in a photo booth and watching snippets from PCTV's past archived programs throughout the decades curated by Operations Manager Dave Cachet.
President of the Board of Directors Sue Doucette acknowledged everyone in attendance and thanked the volunteers who help or have helped bring PCTV to the screen.
She reflected on how much technology has changed since 1986 and on PCTV's role in covering parades, debates and election-night precinct results
"You heard it and saw it yourself, and you can interpret it your way. Not everybody has this, but we in Berkshire County do, and we need to be forever grateful to the people that have come before us and made this possible. So, for me personally, I love the staff at PCTV and the board members. I never begrudge going to a meeting. I like these people," she said.
Executive Director Shawn Serre said he feels as though this is their "Eras Tour," referencing Taylor Swift's record-breaking concert series. He reminisced about PCTV's eras.
"The first of our eras is the founders' era, that time when this was just an idea tossed around among colleagues with various skills and with an interest in creating a local source of television, but with no funding, no equipment, no facility, no staff, no volunteers other than themselves," he said.
He said the next era starts with PCTV's move to Fourth Street. At this point, they named their first executive director Garrett McCarey and built their first facility at 163 Fourth Street. They made community connections, programs, and learned the ropes, he said, adding that they "pushed the boundaries of what public access could accomplish".
He said the next era is their Federico era, led by former Executive Director Bernard Avalle and changing technology.
"Under his leadership, we moved our entire facility from the old building to a custom-built studio and offices. We expanded from one cable channel to three. We went from analog to digital to high definition," Serre said. " We went from videotapes to DVDs to video servers and files. We had as many as seven staff members and grew the program. We designed and purchased a mobile production truck. We covered so many meetings, so many meetings. Viewers would look to us with trust on election nights, onn the Fourth of July, at sports events, and at special events. We have become a part of the fabric of life in Pittsfield."
And finally, the multi-platform era.
"Otherwise known as everything, everywhere, all at once. That's what it feels like. It's when we expanded our reach by saving WTBR FM from the wrecking ball and operating it. When we greatly expanded our PCTV sports program of live broadcasts from just about anywhere, we couldn't have imagined being able to do that early on," he said. "It's when, in the depths of the pandemic, we not only continued our regular broadcast and never stopped, but we also launched PCTV Select to provide high-quality video streams, live streams, and video on demand worldwide. When we started Park Square Productions to provide high-quality production services to clients and contribute to our mission."
He said their next era is still being shaped and will need the community to help.
"The next era, well, that one has to be shaped by you, by all of us actually, because after 40 years, we realize the only constant is change, and we know that while cable TV is at the moment still our sugar daddy, it won't be around forever," Serre said. "But we know how important the kinds of services that we provide are, and the demand to not disappear."
Rep. Tricia Farley Bouvier said local journalism is important and will save democracy. She presented PCTV with a citation from the state House of Representatives signed by her and the Speaker of the House.
The room was alive with people eating, laughing, taking photos in a photo booth and watching snippets from PCTV's past archived programs throughout the decades curated by Operations Manager Dave Cachet. click for more
On Thursday, board members, supporters, and beneficiaries gathered at the Country Club of Pittsfield to mark the nonprofit's yearly fundraising campaign.
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The committee drafting a proposed local historic district around Park Square wants to generate interest and participation in the process.
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