STATE Food + Drink

06/17/2026

Gathering around a meal offers an opportunity to connect over stories, memories, and the simple pleasure of sharing something made with care.

Inspired by years of travel, family traditions, and the meals that have stayed with them most, Tu and Willis have always believed that food is meant to be shared. Each menu is rooted in what’s fresh and local, but also shaped by the dishes they’ve spent years cooking, refining, and falling in love with themselves.

No two Sunday Suppers are exactly alike. Like the ingredients they celebrate, there’s beauty in letting the season guide the experience rather than adhering too tightly to a set plan. Some dishes return, others appear only once, but each menu reflects the creativity, curiosity, and joy that brought STATE to life.

At STATE, some evenings stretch late into conversation, some introduce strangers who leave as friends, some dishes surprise us, some bring us back to memories we didn’t know we’d forgotten.

A place where ingredients, stories, and people come together.

Our next Sunday Supper, An Ode to Summer, takes place June 28 at 6:30 pm. We’d love to save you a seat🌱

06/10/2026

A short pause before a busy summer ahead 🌱

STATE will be closed June 10 - June 20, as we take a brief break to rest, recharge, and prepare for another amazing summer.

We’ll be back on Sunday June 21st for Father’s Day Brunch, followed by Sunday Supper Club June 28th the following weekend and a summer full of thoughtful meals, seasonal ingredients, and gatherings around the table.

Thank you for being part of our community & we’ll see you soon!

06/08/2026

The distance between field and plate matters. This asparagus was grown and harvested at our farm down the street, carried into our kitchen freshly picked, and transformed into one of the seasonal simple pleasures.
So much of what we love about summer is our food arrives at its peak and reminds us that good cooking often begins with paying attention: to the weather, to the soil, to the people growing our food, and to the fleeting moments when everything comes together just right.

We’re open today and tomorrow before taking a short summer break. We’ll return on Sunday, June 21, rested, inspired, and ready for the season ahead!

Until then, we’re savoring every last spear of asparagus, every long June evening, and every opportunity to gather around the table with you.

05/28/2026

May carried a lot of beautiful movement through STATE.

This past month held a little bit of everything we love most: another evening gathered around the table for Tu’s cooking class, a shared hotpot dinner centered around culture, storytelling, and community, and the quiet return of spring showing up in the ingredients, flowers, and the rhythm of the space itself.

So much of what happens at STATE begins long before a plate reaches the table. It starts at 328 Farm, in the ongoing work of growing, harvesting, cooking, and creating spaces where people can slow down and feel connected to one another again.

Thank you to everyone who spent part of their spring with us this month. Whether you joined a class, shared a meal, or simply stopped in for coffee and conversation, you continue to shape what this place becomes.

We’re grateful to keep growing alongside this community. 🌱

05/05/2026

Just a few miles from our kitchen, herbs push through the soil, greens stretch toward the light, and the season quietly decides what ends up on your plate that week.

At STATE for Tu’sday dinner, Tu cooks the way he grew up eating: guided by freshness, memory, and balance. Bright herbs gathered close to home, vegetables grown with care, dishes that feel alive with contrast: warm and cool, rich and vibrant, comforting and unexpected.

Our weekly Vietnamese dinner is where it all meets; the farm, the kitchen, and a menu you won’t find anywhere else but here.

Come hungry. Stay curious. Let the harvest lead the way. 🌿

04/24/2026

04/09/2026

Spring has arrived at STATE🌺

You can feel it in the space, see it in the flowers, and taste it on the menu.

The farm behind STATE quietly shapes so much of what we do: guiding menu updates, inspiring new dishes, and reminding us to cook with the season instead of ahead of it. Ingredients grown nearby make their way into the kitchen at just the right moment, and even the fresh flowers you see around the restaurant are grown just down the road.

That connection to the farm isn’t just sourcing, it’s intention. It lives behind every decision, every plate, and every change we make as the season unfolds.

Right now, spring is leading the way: brighter flavors, fresh energy, and dishes that reflect what’s growing around us in real time.

Stop in, take a seat, and experience what the season tastes like at STATE. We’ll see you soon 🌱

03/12/2026

Spring is arriving at STATE & 328North 🌸

Each year at our farm we grow a limited flower share, seasonal bouquets harvested straight from the fields and meant to bring a little piece of the Berkshires into your home each week.

At STATE, we’re proud to be rooted to the farm and to share in the rhythms of the seasons that shape what ends up on our tables and in this community.

Flower shares are limited each year. If you’re interested in reserving one for this season, you can find the details and sign up through our website!

02/19/2026

These aren’t your typical café drinks (and they’re not meant to be).

Dragonfruit lemonade with house-made syrup and popping boba.
Thai basil seed with POG and seltzer over ice.

Bright flavors with a little extra magic.

Designed to complement our daily specials, weekday lunch, and weekend brunch or whenever you want to spice up your day; layered flavors that carry through the entire menu.
Flavors as vibrant and thoughtful as the dishes they accompany.

If you’re looking for something you won’t find anywhere else in the Berkshires, this is your sign to stop in and explore it💚

🕘 Open Friday – Tuesday

01/30/2026

Today, we’re open.

We don’t support systems that harm immigrant communities or contribute to violence against innocent people. As a small, minority-owned business, these realities are personal, not abstract.

What’s happening has impacted many in our community, including our own. Seeing people lose their freedom, safety, or voice because of the color of their skin or for standing up for what’s right is a heavy reality to sit with.

At the same time, closing our doors doesn’t protect our team, our partners, or the local farmers and small businesses we rely on. Staying open allows us to continue paying fair wages, supporting local producers, and offering a welcoming space for all.

We know this is a heavy moment. Our hope is that STATE can remain a place where people feel welcome, safe, and cared for.

If you’re able, we appreciate cash payments today as it helps keep more money circulating within our small business and local community, rather than going toward large corporate banking fees.

We’ll also be serving free .na coffee today, a small gesture of comfort and solidarity.

Thank you for showing up for small businesses, for community, and for one another.