2017 Restaurant Week is
March 13 – 19
Dine In Downtown
Amazing choices are available to you for dining downtown either lunch or dinner or both. Please check the menus and individual venues for specifications.
30Boltwood delivers an intimate yet unassuming dining experience in historic Amherst, MA. Simply prepared meals crafted by Chef Kevin Doubleday and inspired by the abundance of locally-sourced ingredients. Diners are always treated to a special amuse-bouche, tasty mini appetizers brought tableside for sampling. A special performance for the Bach in the Subways project on Saturday, March 18. Bach at Boltwood
All meals are made by head chef and co-owner Chris “Boom Boom” Towne with fresh ingredients and attention to delicious taste and healthful ratios always with calorie count and details. This is both a meal prep business and a dine-in establishment. The atmosphere is always fun.
Executive Chef Chase Eozzo describes the Lumberyard cuisine as Inspirational Fusion as the culinary team contribute ideas and dishes.. The bread featured is a signature house specialty from a recipe provided by Chef and Owner Rolf Nelson. It is a meal in itself made from molasses, sunflower seeds, hazelnuts, and buttermilk. All dishes are made from-scratch with local organic ingredients. Allison Meaney is shown making gnocchi, a type of potato dumpling.that is a staple Italian dish.
Delicious Persian cuisine specializing in kebabs. Persian kebabs are made with lamb, chicken or beef and are marinated in special regional spices, especially saffron. A special dish for Restaurant Week is Kabab Kubideh, made from ground beef and chelo (Persian rice or bread). This dish, as explained by one of the chefs, takes a very skilled hand. The combination of spices and ingredients are over 2,000 years old and, depending on the dish, promote health, vitality or restfulness.
This new downtown restaurant features wonderful Italian cuisine in a beautiful setting. The sauces are terrific.
A bit of Paris in downtown Amherst, this fantastic bistro sources local and organic seasonal fare. The menu is both sophisticated and comforting. Artisanal drinks and an amazing wine list that perfectly pairs with the specials are served in a warm setting with glowing copper-top tables. The staff if knowledgeable and friendly and make your visit — be it for lunch or dinner — a very special occasion.
Vespa’s menu is inspired by the history and culture of northern Italy, primarily Tuscany, and the Mediterranean. Pasta is made daily. Sauces are made from scratch with the highest quality ingredients. Most meats are sourced locally when possible: Pork from Vermont, New Hampshire and the Hudson River Valley, cage-free chickens from Pennsylvania, quail and rabbit from Vermont, lamb and beef from Vermont and New Hampshire. The butchering of large cuts of meat, including veal, pork and lamb, are done in our kitchen. All seafood and shellfish are sourced from the Atlantic. We use classic Italian cheeses for cooking and cheese plates as well as artisanal Italian style cheeses from Massachusetts, Vermont and New Hampshire cheese makers. Some of Vespa’s salami is made locally as well as in our own kitchen, including pates, terrines, sausages and cured meats. Mustard, pickles and relishes are also made in the restaurant’s kitchen. Chef Thom Schnapp has worked at legendary Valley venue The Blue Heron as well as The Farm Table Restaurant in Bernardston. Osteria Vespa is offering this special all week.
Johnny’s Tavern uses organic produce, sustainable seafood, hormone-free meat and poultry wherever possible. It is an upscale tavern serving a thoughtfully sourced American menu & craft cocktails amid warm decor.
A downtown legend, Judie’s is home to the famous popover. This restaurant is a fantastic spot to people-watch and offers a dynamic, eclectic interior popping with art.
Himalaya Friend’s Corner
A bright and friendly addition to Amherst downtown in the fall of 2016, this restaurant has received rave reviews for it’s authentic and unique menu. A blend of traditional Nepalese and Tibetan cuisine with more familiar Indian dishes, it is a chance to sample thoughtful preparations and unique spices and sauces. Kunga Gyaltsen takes great care to source some of the rare herbs and seasonings. Momos — traditional meat filled dumplings — are on the menu for March Restaurant Week 2017 at a special price. This is a unique oasis in a New England town.
Upscale-casual restaurant serving an eclectic mix of Cajun & Italian menus for lunch & dinner. This wonderful venue, owned and operated by a Hampshire College graduate, offers fresh and exciting combinations of food and drink and house-made digestives and bitters.
The wood-fired pizza and pasta restaurant that started in Davis Square, Somerville, Mass.
Pasta e Basta has been owned and operated by the Matarazzo family since it opened its doors back in 1996. The founder, Luciano Matarazzo, came to the United States from Italy as a young man. After many years of hard work, he opened his first business Pinocchio’s Pizzeria in Harvard Square. Many years later, he moved his family out to western Mass where he opened Pasta e Basta and Pinocchi’s Pizzeria in Northampton. Marco Matarazzo and his wife Lindsey now own and operate Pasta e Basta. They believe, “You come once, you’re our guest; you join us twice, you are part of the family.” They attribute their success throughout the years to the dedication of an amazing staff and support from the community.