Big Eats At The Bistro

Big Eats At The Bistro
Sam and Audrey Leary of Blackberry River Bistro. 
Photo by John Coston

As we come to the end of Railroad Street and start on Main Street, on the corner of the Canfield Building is the Blackberry River Bistro. If you haven’t been to North Canaan in a while and find yourself saying “That name sounds oddly familiar,” that’s because it is. Owners Sam and Audrey Leary owned the Blackberry River Baking Co., but unfortunately due to COVID-precautions had to close the doors on the bakery. Fortunately, you can still find their delicious food on Main Street. The Bistro is a small spot with a few tables on the inside for dining but is geared mostly towards takeout. During the height of the COVID pandemic, the Bistro had to undergo a few changes in order to adapt. “It was weird, it was stressful. We had to pivot pretty quickly. We couldn’t afford to close our doors and take a vacation so we changed our system to get online orders” said Audrey. That pivot was not as smooth of a transition as they would’ve liked and certainly took time and patience. “For the first couple of weeks, Sam was working at the Bistro by himself. I would take orders over the phone and call him to tell him what to make and then he would make the food and run it out to cars. It was a nightmare… but we figured out an online ordering system and our landlord was great and offered to build us our walk-up pick-up window.”

The Bistro has since adjusted to the changes and they optimized themselves for takeout, which turns out to be a majority of their sales. Within the first few months of 2023, they have reopened their restaurant to indoor seating, something that they have been excited to do for a while.

As 2023 approached, owners Sam and Audrey knew that they wanted to have their restaurant once again filled with the noises of customers having conversations or sounds of forks scraping plates, the sounds of people eating. After nearly two years of just takeout they knew the time was upon them so opened their doors. The Bistro is definitely not a traditional menu. There are certainly less adventurous options like, my personal favorite, the burrito that you can get with chicken, steak, or pork, but they’ve also got things like Hawaiian poke bowls or Vietnamese bánh mì, as uncommon specials that change every week. With such a diverse menu I asked if it makes ordering the ingredients difficult at all, but Audrey assured me that anything they need they can easily get from their suppliers. Another thing that I was curious about was their culinary background.

“We met in New York City and we knew we didn’t wanna stay in the city, we wanted to open up a bakery somewhere,” Audrey said. “We started looking at smaller cities on the East Coast. Sam’s family is from Connecticut so we knew we wanted to stay kind of close to the area. We looked for a while, and we visited a bunch of places, but we weren’t really finding anything we could afford or liked. We loved the area and we decided to kind of just go for it.” In the city, they pair worked with food from all different cuisines not only to just do their job but to get experience cooking with anything they happen to come across. When deciding on menu options they took a deep look at the area and food options that we have around here and decided to do a lot of things that you don’t often see. “We just wanted to make a menu that was food we would want to eat. We love pizza, we order from the local places all the time, but there aren’t a ton of options outside of that that are affordable.” A blend of things led to their unique menu such as dishes that are rare to encounter in restaurants around here, making a menu of food they would like to eat, while also doing their best to make it cost-effective for the good folks of the Northwest Corner is how they stumbled upon the menu we see today.

Latest News

A new life for Barrington Hall

A new life for Barrington Hall

Dan Baker, left, and Daniel Latzman at Barrington Hall in Great Barrington.

Provided

Barrington Hall in Great Barrington has hosted generations of weddings, proms and community gatherings. When Dan Baker and Daniel Latzman took over the venue last summer, they stepped into that history with a plan not just to preserve it, but to reshape how the space serves the community today.

Barrington Hall is designed for gathering, for shared experience, for the simple act of being together. At a time when connection is often filtered through screens and distraction, their vision is grounded in something simple and increasingly rare: real human connection.

Keep ReadingShow less

Gail Rothschild’s threads of time

Gail Rothschild’s threads of time

Gail Rothschild with her painting “Dead Sea Linen III (73 x 58 inches, 2024, acrylic on canvas.

Natalia Zukerman

There is a moment, looking at a painting by Gail Rothschild, when you realize you are not looking at a painting so much as a map of time. Threads become brushstrokes; fragments become fields of color; something once held in the hand becomes something you stand in front of, both still and in a constant process of changing.

“Textiles connect people,” Rothschild said. “Textiles are something that we’re all intimately involved with, but we take it for granted.”

Keep ReadingShow less

Sherman Players celebrate a century of community theater

Sherman Players celebrate a century of community theater

Cast of “Laughter on the 23rd Floor” from left to right. Tara Vega, Steve Zerilli, Bob Cady (Standing) Seated at the table: Andrew Blanchard, Jon Barker, Colin McLoone, Chris Bird, Rebecca Annalise, Adam Battlestein

Provided

For a century, the Sherman Players have turned a former 19th-century church into a stage where neighbors become castmates, volunteers power productions and community is the main attraction. The company marks its 100th season with a lineup that blends classic works, new writing and homegrown talent.

New England has a long history of community theater and its role in strengthening civic life. The Sherman Players remain a vital example, mounting intimate, noncommercial productions that draw on local participation and speak to the current cultural moment.

Keep ReadingShow less
google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.

Reimagining opera for a new generation

Reimagining opera for a new generation

Stage director Geoffrey Larson signs autographs for some of the kids after a family performance.

Provided

For those curious about opera but unsure where to begin, the Mahaiwe Theater in Great Barrington will offer an accessible entry point with “Once Upon an Opera,” a free, family-friendly program on Sunday, April 12, at 2 p.m. The event is designed for opera newcomers and aficionados alike and will include selections from some of opera’s most beloved works.

Luca Antonucci, artistic coordinator, assistant conductor and chorus master for the Berkshire Opera Festival, said the idea first materialized three years ago.

Keep ReadingShow less
BSO charts future amid leadership transition and financial strain

Aerial view of The Shed at Tanglewood in Lenox, Massachusetts.

Provided

The Boston Symphony Orchestra is outlining its path forward following the announcement that music director Andris Nelsons will step down after the 2027 Tanglewood season, closing a 13-year tenure.

In a letter to supporters, the BSO’s Board of Trustees acknowledged that the news has been difficult for many in its community, while emphasizing gratitude for Nelsons’ leadership and plans to celebrate his final season.

Keep ReadingShow less
A tradition of lamb for Easter and Passover

Roasted lamb

Provided

Preparing lamb for the observance of Easter is a long-standing tradition in many cultures, symbolizing new life and purity. For Christians, Easter marks the end of Lenten fasting, allowing for a celebratory feast. A popular choice is roast lamb, often prepared with rosemary, garlic or lemon. It is traditional to serve mint sauce or mint jelly at the table.

The Hebrew Bible suggests that the last plague God inflicted on the Egyptians, to secure the Israelites’ release from slavery, was to kill the firstborn son in every Egyptian home. To differentiate the Israelites from the Egyptians, God instructed them to mark their doorposts with the blood of a lamb. Today, Jews, Christians and Muslims generally believe that God would have known who was Israelite and who was Egyptian without such a sign, but views of God’s omnipotence in the Abrahamic faiths have evolved over the millennia.

Keep ReadingShow less
google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.

google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.