NORTH ADAMS, Mass — State Cafe has opened at 90 Main St.
State Cafe, a pop-up of State Food and Drink from Greylock Works, recently opened on Main Street, offering Vietnamese cuisine and beverages.
The pop-up cafe opened last summer as 328North and plans to remain open until September. It is offering similar fare, including Vietnamese-inspired dishes like banh mi sandwiches and noodle or rice bowls with a variety vegetables.
"We grow a lot of the food. The mint and other ingredients — cucumbers, we grow those at our farm. We're not only farm to table, we're our farm to table," owner Matt Bertles said.
Bertles and his husband, Tu Le, grow the food on their Williamstown farm, 328North. Le grew up making Vietnamese food with his mother and loves to cook. (They also have a studio at Greylock Works and run Kitchen for events at the Adams Theater.)
"She taught him, the youngest son which is kind of a tradition, how to do all the things mom does," Bertles said. "So he brings that to the table instinctively; [he] doesn't even have to think much about it."
Bertles said they are expecting this year to be like last.
"I think we're still in the pretourist season in North Adams. So we expect more people to be using our restaurants in July and August and September," he said. "That's what we saw last year. But yeah, our goal is really to mimic what we did last year. We had big success here."
The one difference is that this year seating is available inside. Last year, people would eat and drink at the tables set up on the sidewalk and under the former bank's canopy. With interior space, they plan to add more events as well as be open for special events like First Fridays.
"Having an indoor space was necessary because fall came on, so we kind of opened this space last year. But now it's a nicer space, a cleaner space and a better space to host events, big parties," Bertles said. "And so we're incorporating because we do weddings ... . And so we're kind of looking to do some of those evenings here, too. And like pride events, other events that happen, we want to be available for that. And we did some of that last year, too, where we'd have nighttime dinners along with craft sales, things like that, where we just allow the space to kind of dictate what we can create."
Bertles also explained how State fell into their lap. The two were never planning to open a restaurant.
"Everything has been kind of organically coming to us. We didn't plan this, didn't plan State. Just doors open, and we kind of look in and see if we could figure out a way to make this work," he said. " And both of these just opened, it was like, oh, we can make this work. This would be fun. It gives people a different food option."
State Cafe is currently open Thursday through Saturday 10 a.m. to 2 p.m. and might extend their hours in the future.
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Main & Mill: A Vibrant New Restaurant on Main Street
By Breanna SteeleiBerkshires Staff
NORTH ADAMS, Mass. — You can now enjoy another eatery on Main Street by well-known restaurant siblings Colleen and Sean Taylor.
Their restaurant Main & Mill opened for the first time Tuesday, bringing their vision of creating something vibrant and new to downtown North Adams.
"We have created Main & Mill to be part of our day. It's very seasonal ingredients, thoughtful cooking, beauty, beautiful presentation and dishes. And we really wanted to be part of the community, the downtown area, and start a vibrant area on this end, which has been shuttered for a while," said Colleen.
The building is owned by Ginko on Main Street LLC, which has granted 20 years exclusive possession of the property to Latent Builds as the developer. Jack and Suzy Wadsworth, behind Ginko, are development partners with Karla Rothstein and Salvatore Perry of Latent.
The bank closed in early 2021 and was purchased by Ginko late that year. Plans for the property unveiled three years ago envisioned a restaurant, retail, a park and rooftop bar.
Colleen saw potential and said she initially wanted the building when it first went up for sale. Being good friends with Rothstein and Perry, she helped them design the kitchen and the bar before learning in March that she could lease it as a restaurant space, something she told them would be a great idea.
She said one of the most important things about the restaurant was the collaboration between Rothstein, Perry, and the Wadsworths, who put a lot of time and energy into the building.
"If Sean and I had done it, we would not be able to do what the collaboration supported. The collaboration of the three of us being able to really have that kind of money to put in down here. The design that the architecture firm that Carla and Sal own is stunning," she said. "The time and effort, everyone came together to do this in a really trusting manner."
The two wanted the restaurant to be an all-day venture, so people could eat at any point throughout the day, all week long.
"We wanted it to be open for coffee and socialization in the morning where people can meet, have their cup of coffee, have a quiche, a vegetarian quiche, or croissant or yogurt. Something intentional with their coffee," she said. "Then move into a lunchtime for the downtown business or anybody, and then go into supper, dinner, with drinks later into the evening. So have it really be open all day long, so that there wasn't a void on any particular day."
They also wanted to do something different than the other restaurants they owned.
"We didn't want to mimic any other restaurant in town. We wanted to bring something that was inspiring, something that had some familiar things that people would see, and other things that we would bring to them for them to experience," she said.
As a woman business owner, Colleen said she wanted to bring a female chef into the kitchen.
Colleen brought on Chef Anna DeRose, who she said puts twists on a lot of her dishes.
"So we have a creme brulee, but our creme brulee is topped with marshmallow," she said. "Our creme brulee is like almost two desserts in one. It's a s'mores creme brulee. So you could have a s'mores, and you could have a creme brulee - but when you put both of them together, fireworks go off."
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The planes were paper, the buildings cardboard and Main Street was a hallway at Colegrove Park Elementary School, but the setup represented nearly two weeks of creative research and design by the pupils in the public schools' 21st Century Summer Program.
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