"This rustic downtown Northampton kitchen describes its cooking as “New England Italian.” The menu relies on the area’s bountiful produce and sustainably sourced meat, bringing those flavors to life through traditional Italian techniques. Most notably, the pastas — from the saffron bucatini a la vongole to the buckwheat campanelle with braised pork shoulder — are all house-made. Pair your primi and secondi with a glass of something from Homestead’s substantial Italian-leaning wine list." - Nat Belkov
Dominic Perry/Homestead
