STATE Food + Drink

09/16/2026

Two years of STATE, and you can find a little bit of our story in every corner.

The walls hold Matt’s paintings, many inspired by the colors, textures and beauty of the farm (but you can ask the artist himself and you’ll likely get a better story, he’s a regular around here). The tables hold flowers grown at 328North Farm, picked fresh that week and curated by Tu. And the cookbooks on the tables hold recipes, techniques and traditions that Chef Tu and Chef Willis have been cooking, studying and respecting long before STATE ever opened its doors.

None of these things are here just for decoration. They’re pieces of the people, places and food that have shaped STATE. You can see it. Smell it. Taste it. Feel it.

Two years in, and the story is still being written. We’re grateful for the 2 years of evolution and excited for our third chapter.

Join us this weekend, September 19–20, as we celebrate STATE and look toward what comes next🥂

09/11/2026

Mark your calendar: first ever STATE Sale💙

We’re celebrating our anniversary weekend next week with a little bit of everything that makes STATE what it is and we’d love to have you with us.

✨ Saturday, September 19 — brunch + dinner
✨ Sunday, September 20 — brunch + our STATE Sale from 12–5 PM

The STATE Sale will bring together some of our favorite things, with stalls from friends and neighbors alongside STATE teas, seasonings, and other curated goods. Come browse, eat, linger, and celebrate with us.

Two years down. 💛

09/04/2026

Two years of STATE starts with two friends.

Tu and Willis have been friends for years, long before there was a STATE, a menu, or a dining room filled with people.

STATE became a project they could pour themselves into together; a labor of love, certainly, but also a reflection of their passion for food, creativity and bringing people together around a shared table.

They each bring something different to the space. Different experiences, different influences, different ways of thinking about food and hospitality. And somewhere in between all of that is STATE.

For Tu, that means bringing together the flavors, ingredients and techniques that have shaped his own journey, from Vietnamese influences to California ingredients and the seasonal harvests coming out of 328North.

For Willis, it means cooking through curiosity; drawing from the kitchens, flavors and techniques he has encountered along the way and finding his own way to bring them together.

And behind all of it are two entrepreneurs who have continued to build, experiment, take chances and figure out what STATE can become. Two years in, the space looks a little different. The menus have changed. The ideas have grown. The community has grown with us.

Thank you for being part of the first two years of STATE.

Here’s to whatever comes next. 💙💚💛

08/21/2026

The way we brunch at STATE stays true to what has always mattered to us in this space: food that follows the season, ingredients at their freshest, and dishes shaped by the recipes, flavors and cooking traditions we’ve encountered along the way.

This past year, we’ve watched, and heard, STATE become something people make a trip for. Not simply a place to stop for a meal, but somewhere worth returning to.

Our menus keep moving with the seasons. Specials follow what’s coming from the family farm. The food changes, new ideas find their way onto the table, and there’s always something different waiting the next time you come in.

Join us Saturdays and Sundays for brunch (and then come back the next weekend to see what we’ve been cooking up)💫

08/11/2026

Tu’sday Dinners at STATE

Some recipes carry more than flavor. They carry where you come from, the stories from your childhood, and the comforts of a meal that feels like home.

For our Chef Tu, Vietnamese food is deeply connected to family, memory, and tradition.

Tu’sday is an homage to those roots, but it is also a reflection of the life he has made here in the Berkshires: years as a farmer, chef, neighbor, and community member.

The result is a menu that brings those worlds together; vietnamese traditions meet ingredients, experiences, and influences gathered over years of living and working in the Berkshires.

It’s not about recreating the past, it’s about carrying it forward, in Tu’s own way.

Tu’sday at STATE.
Every Tuesday🍴

08/09/2026

Some Summer Monday Snaps🍴

There’s a reason Blue Monday has become part of the rhythm at STATE. We love the idea that dining out can be intentional; not just somewhere you end up because you’re hungry, but somewhere you decided was worth the time, the drive, the conversation, and the experience.

Every Monday, Chef Willis Wilardo A***n aka Aaron Willis brings soul food to the STATE table; food that comes from somewhere personal, full of the flavors and dishes he loves. It’s a menu that feels like him, and that’s what we love about it.

Because STATE was never meant to be just a place to have dinner. The menu changes, the room changes with the people in it, the food carries a little bit of the people who made it, and when all of that comes together, it becomes something you remember.

So make a night of it.

Blue Monday, every Monday.
Soul food by Chef Willis.
Reservations available through our website ✨

08/02/2026

07/01/2026

As farmers, artists, and creators, we look forward to summer all year long🌞 It’s a season of abundance; where color, texture, and fragrance come together in ways that can’t be replicated. Working with what the land offers each week, we create bespoke bouquets that celebrate the fleeting beauty of the season.

Our Summer Flower CSA has returned! A chance to bring the feeling of summer into your home through eight weeks of thoughtfully curated arrangements, each one uniquely shaped by what’s blooming at 328North Farm. No two bouquets are ever the same, because no two weeks of summer are either.

Flower Fridays begin this week, with pick-up at STATE or GATHER. We look forward to sharing another season of beauty with you. DM for more info🌻

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!