Restaurants & Bars

Nudel in Lenox: Exciting New Work in Progress


Restaurants & Bars 12

Nudel in Lenox: Exciting New Work in Progress

BerkshireTsarina | Sep 17, 2009 12:57 PM

We had lunch today at Nudel on Church Street (where Dish used to be, for those who remember). Really exciting newcomer, only three weeks open. Open kitchen (if you sit at the "bar" you can watch. Tiny place, how they'll handle fame if it comes I don't know, but they've got good stuff going for them. At the moment open for lunch from 11:30 to 3:30 Monday through Saturday, dinner on Thurs, Fri, Sat, and plans for Sunday brunch. Things will be in flux until they find their groove, so best to call or check the website,
What we had for lunch: Chicken liver and almond pate on toasted sourdough with balsamic onions and local lettuces, and Warm lentil and bacon salad, lettuce and a poached farm egg. Delish! When's the last time you saw those on a menu in Lenox?
Lots of interesting stuff: I was tempted by Bone marrow bolognese with spaghetti. There was Parmesan spaetzle with sun-dried tomatoes and kalamata olives, and a Poached skate sandwich with marinated white anchovies, Caesar dressing, and cucumbers. Vegetarians: How about Roasted garlic dumplings, roasted root vegetables, balsamic and rosemary; or a Beet green gratin, or a Sunchoke and roasted onion soup?
I felt like I'd died and gone to a heavenly NY Times restaurant section, modest but sophisticated newcomers' division! (Of course two couples walked in while we were there, perused the menu, then walked out saying, This menu's pretty far out, they don't have hamburgers. So whether they can make it or not, who knows?)
Some dinner menu items (evidently changes at chef's whim, this was for tonight) included Potato pierogi, bluefish, shallots, cucumber and lemon; also Braised duck, cabbage, udon, spicy sriracha broth. Vegetarian: Almond pesto and sourdough gnocchi, roasted apples, pancetta, sweet onions; and Curried chickpea and hazelnut stew, patty pan squashes.
They use a lot of locally sourced ingredients, from the usual suspects.
Until they get a liquor license it's BYOB, no corkage fee. Their coffee is Barrington Coffee Roasters French press, teas from Divinitea, and sodas are G.U.S.
Can you tell I am really psyched? James Beard Foundation has a category for chefs they call Rising Stars. Too soon to tell if this will be a real rising star or just a quick-burning meteor, but meanwhile I'm letting you all know. Chowhounds have at least one thing in common: they're not gonna walk out muttering, Too way out, no hamburgers!

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