The talented roasters at Shelburne Falls Coffee—deemed Best of the Valley in 2009, 2010, and 2011 by Valley Advocate readers—percolate eight daily blends of organic, flavored, and single-origin coffees to entice tasters and nourish nostrils in a low-key, café environment. Guests can guzzle a regular cup of brewed coffee or add a splash of caramel-flavored milk, making sips as sweet and warming as a thank-you letter from a cupcake ($1.50–$3.21). After a hot cup of joe, cool off a piping-hot palate with the chai vanilla frozen blender—an enchanting swirl of homemade masala and exotic spices ($4.25). Acquire daily servings of fruits and breads without sneaking into the food pyramid with a fruit smoothie made of freshly squeezed orange juice ($4.50) and a bagel smeared with specialty olive or vegetable cream cheese ($3.30).
Since 1976, Bart’s Homemade has been a destination for ice-cream lovers of all ages. The shop scoops rich, 16% butterfat ice creams in an array of fun flavors, including chocolate Heath bar, mint chip, and Three Geeks and a Red Head—coconut ice cream with coconut flakes, chocolate chunks, fudge brownie, and a raspberry swirl. Local fruit makes appearances in many seasonal flavors, such as ginger peach, featuring ginger from Old Friends Farm and peaches from Franklin County orchards. Bart’s team also whips up batches of healthier treats, including five varieties of sorbet and three hard-serve frozen yogurt flavors.
The fair-trade coffee and gourmet tea at Cup and Top Cafe intermingle with locally sourced breakfast and lunch dishes to create a mouth-mash of palatable goodness. Imbibing enthusiasts can enjoy an organic coffee ($1.45 for 12 oz.) or chai latte ($2.14 for 12 oz.), while serious apple-pie-eating energy-seekers can gulp americanos ($1.48 per shot). Supplied by sleep-deprived, jittery bovine, the espresso milkshake adds some oomph to a straw-clogging classic with Bart's ice cream and Mapleline milk ($4.30).
In Captain Jack’s kitchen, the crew assembles a concise menu. With the fryer bubbling and the scent of salt and oil in the air, the cooks prepare fresh scallops, whole-belly clams, all-natural beef, free-range chicken, and hand-cut french fries. The menu appears selective because it is. They use only humanely treated animals from regional farms to make their house-made burgers and hot dogs, and all their veggies come from local purveyors who practice sustainable farming. In fact, everything at the roadside shack is so fresh that they don’t even own a freezer, which assures their ingredients are served in a timely fashion and that penguins never claim squatter’s rights.
Lickety Split pleases palates with contemporary café fare and access to more than 160 flavors of Coop's Microcreamery super-premium ice cream, dished up amid contemporary masterpieces. Diners fuel up for art gazing with a slice of quiche ($4), which is baked fresh daily and primes taste buds for the subtle fruit flavors of Katharina Grosse’s installation piece One Floor Up More Highly. Or, sink teeth into Lickety Split’s take on a BLT, which accentuates the traditional sandwich trio with smooth, ripe avocado ($7.95). Appetites struck with a creative craving can construct their own sandwich opus from a slew of proteins options—including oven-roasted turkey, lemon tuna, and homemade hummus—dressed with a choice of 7 toppings, 6 cheeses, and 11 sauces ($6.95). Lickety Split tempts the most stubborn sweet teeth with a selection of super-premium frosty flavors, including black-raspberry fat-free frozen yogurt, Tang-flavored ice cream released to coincide with Michael Oatman’s All Utopias Fell, and vanilla ice cream interspersed with Twinkies and overt existentialist overtones ($3.50 for a regular; $4.50 for a large).