The restaurant descriptions that follow reflect the opinions of the editors of Rural Intelligence.
They are editorial content, not paid advertisements, and are organized by county.
|Prairie Whale, in Great Barrington, for a new farm-to-table hangout.||Terrapin, in Rhinebeck, offers astonishing variety and value in a glittering setting.||Table Six, in Lenox, features a changing prix fixe meal in the refurbished Kemble Inn.|
Joel Viehland, who conceived the award-winning Community Table in Washington, Conn. and left it a few years ago, has landed at Swyft, the casual half of a duo restaurant combination that will be completed in the summer of 2018 when Ore Hill, the formal half, opens in the totally renovated Swift-Bull House. learly, the signature dish at Swyft is the Neapolitan-style wood-fired pizza. There are four “red” pies on the menu and three “white” pies. Prices range from $14 to $17, depending on toppings, which will change with the seasons; they are baked to perfection. The pizza dough — created from the chef’s 30-year-old “Sour Girl” dough starter — enjoys the puffy texture of naan, topped by such ingredients as house-made mozzarella, San Marzano tomatoes, stracciatella cheese, pecorino, pancetta and sweet peppers.Also on the menu: Maine mussels in a tomato broth ($16, or $18 with fries), baby back pork ribs with a magical guanciale xo sauce ($15), and Parmesan gnocchi with leeks and dried tomato ($17) are standouts. Full entress include rabbit Milanese ($25) or the stalwart of southern Italian menus, pasta Bolognese made with hand-cut pappardelle, beef, pork, veal and San Marzano ($21). The Swyft Burger boasts fontina cheese and basil aioli and comes with “old school fries.” At $17, it’s well worth ordering and was cooked to absolute perfection as directed to the server. Read the full review here. Photo: Evan Sung
3 Maple St., Kent, CT
Tuesday through Saturday, 5:30–10 p.m.
Reservations are encouraged.