Inspired by international flavors and seasonal ingredients sourced from local farms and food makers, John Andrews Farmhouse Restaurant is located in the Berkshires of Western Massachusetts, a region known for its vibrant food culture and rich agricultural history. Since 1990, chef-owner Dan Smith has been offering a unique taste-of-place dining experience, long before farm-to-table was a trend. Dan’s restaurant was named World’s 25 Best Farmstead Experiences by The Daily Meal – the fastest-growing food site on the web – and was one of only two U.S. destinations in the Northeast selected.
Built in the late 1700s, the restaurant offers rustic, country charm highlighting natural beauty in the Berkshires. Our stunning setting is surrounded by beautifully landscaped perennial gardens and sweeping views of the neighboring forest include an old icehouse built as part of the original farmstead. Guests enjoy a cozy fireplace in winter months and, in summer, al fresco dining is available on the terrace. We offer an extensive wine list, full cocktail bar and a lighter fare bar menu.
Chef Dan holds a strong commitment to locavore principles supporting local farmers and artisan food makers in the Berkshires, Hudson Valley and Northwestern Connecticut. He develops his menu around regional producers and is inspired by the produce they bring to his kitchen door. If a farmer visits the restaurant in the morning, Dan will work their ingredients into his menu that same evening.
The restaurant is a bit off the beaten track yet just two and a half hours from New York or Boston. Located in South Egremont, Mass., the restaurant is a stone’s throw from Hillsdale, NY, very close to the state border. The restaurant serves visitors from the Berkshires and Hudson Valley year-round and a multitude of out-of-town visitors during summer months plus fall foliage and ski seasons. In addition to The Daily Meal accolade, John Andrews Farmhouse is a Lonely Planet Top Choice and has been awarded the Trip Advisor Certificate of Excellence, Yankee Magazine Editor’s Choice and the Wine Spectator Award of Excellence.
Chef-Owner Dan Smith
Dan Smith has been the chef-owner of John Andrews Farmhouse Restaurant in the Berkshires of Western Massachusetts since 1990, offering a unique taste-of-place dining experience for more than 25 years, long before farm-to-table was a trend. Inspired by international flavors and seasonal ingredients sourced from local farms and food makers, Dan’s restaurant was named World’s 25 Best Farmstead Experiences by The Daily Meal.
Dan’s family has been farming for generations. He was brought up on a family farm in Iowa and his experience growing fresh food is where his connection to cooking began. Dan studied agriculture at Iowa State University, planning on continuing the family farm. While in college, he began to work in restaurants and realized his passion was not for growing food, but cooking it.
Dan’s longstanding connection to local food is rooted in his farm experiences and is the starting point for his menus at John Andrews Farmhouse. He has been working with local farmers and producers, develops his menu around their products and is inspired by the produce they bring to his kitchen door. In addition to his work with farmers in the region, Dan created his own garden on the property, which supplies additional produce for the restaurant.
Since 2010, Dan has been part of the chef collective presenting locally sourced Berkshire dinners at the James Beard Foundation every year and had the honor of presenting two solo dinners at the Beard House in 2015 and 2016. He is a vital part of Berkshire cultural life, and has been giving back to the community since the inception of John Andrews Farmhouse. Dan teaches a culinary course empowering at-risk teenagers with the Railroad Street Youth Project (RSYP), is an active member of Berkshire Grown, Hudson Valley Bounty and Chefs Collaborative, and is a strong supporter of Berkshire Farm & Table and Slow Food of Western Massachusetts. He was the selected chef for Outstanding in the Field at Lila’s Farm in Great Barrington in 2013, participates in Berkshire Farm & Table’s ChefX pop-up dinners, Edible Escape events in NYC, Rampfest Hudson, Berkshire Grown Harvest Suppers and many other farm-to-table events in the region.
Kayla Grace Zigmand
Kayla Grace Zigmand has been working at John Andrews Farmhouse for more than five years. She completed the culinary program at the Railroad Street Youth Project (RSYP) in 2011 and immediately began managing the garde manger station at John Andrews. After working in the kitchen for one year, Kayla moved to the front of house to work as busser, back waiter and then, hostess. She juggled both server and hostess positions for three years and, in 2015, took on the role of front-of-house manager where she bartends once a week to change things up.
Kayla is grateful to have found her place in this quiet little farmhouse in the Berkshires. The experience of working with Dan and living and eating simpler and closer to home has been life changing.
Lucas has been working at John Andrews Farmhouse since 2011. He started his culinary career washing dishes at the Old Inn on the Green in New Marlborough when he was fourteen years old.
In 1999, Lucas met Dan Smith when he began working at Dan’s former restaurant Union in Great Barrington. It was there he started bussing and waiting tables. Lucas then went on to work at Baba Louie’s in Great Barrington for 12 years both in the kitchen and on the floor, where he held the position of manager for six years.
Lucas began working in the John Andrews kitchen on garde manger and later, the grill station. In 2012, he started working in the front of house as a server and is now co-manager.
Berkshire Farm & Table
Berkshire Farm & Table (BF&T) supports artisan makers, chefs and farmers rooted in the food and lifestyle community. BF&T advances economic development by marketing a taste of place and building our region’s identity as a source and destination for food.
The James Beard Foundation
Celebrating, nurturing, and honoring America’s diverse culinary heritage through programs that educate and inspire.
Connecting hundreds of like-minded chefs and food professionals across the country who care about sourcing, cooking and serving better food.
Berkshire Grown supports and promotes local agriculture as a vital part of the Berkshire community, economy, and landscape.
Railroad Street Youth Project
Chef Dan Smith is a mentor with RSYP’s signature culinary arts apprenticeship program. Students learn the skills necessary for gainful employment in award-winning kitchens.
The Great Barrington Farmers’ Market is a 100 percent producer-only market offering a wide assortment of produce, herbs, meats, cheese, bread, plants, honey, maple syrup, eggs, sauerkraut, tempeh and baked goods. The market is open every Saturday from 9 am to 1 pm between Mother’s Day weekend and the last weekend in October.
Slow Food of Western Mass
Slow Food Western Mass. is part of the global Slow Food movement connecting pleasures of the table with a commitment to the communities, cultures, knowledge and environment that make this pleasure possible.