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2017 Restaurant Week is March 13 – 19
Stay Tuned!

Dine In Downtown

30 Boltwood

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.


Balance Amherst

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.

The Lumber Yard

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.

 

 

Top Kabab

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 to me by the chef, 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.

Fratelli’s Ristorante
Chez Albert
Osteria Vespa

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.

Johnny’s Tavern

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.


Judie’s 
Himalaya Friend’s Corner

Bertucci’s

The wood-fired pizza and pasta restaurant that started in Davis Square, Somerville, Mass.