Hobson's Choice: Our Cuisine

We use only the best ingredients, cooked simply but expertly. For example: Instead of a mediocre steak covered with a great sauce, We cook a prime cut steak with a simple rub, letting the primal goodness of the meat stand on its own.

All entrées are prepared when ordered, whether they are cooked on the grill, come out of a sauté pan, or out of the oven. There are no soup kitchen antics going on in my kitchen. Because dinners are cooked to order, special needs and adjustments can easily be done.

In season, local produce is always used. When we first opened we asked Bill Stinson (Peace Valley Farm) to grow our summer produce which he agreed to do, becoming his first restaurant account.

According to Bill, he and his beautiful wife Sue had for years gone to all the local chefs, trying to get them to buy his local organic vegetables. “They looked at me like I had two heads, and showed me the back door,” Bill said.

After our success with Bill’s superior, delicious vegetables, he was able to open accounts in seventeen restaurants and at Williams College. We are proud to say that we started the local sustainable vegetable movement in the restaurants of Williamstown.




			Appetizers & Side Dishes Chicken Surf & Turf Beef & Pork Vegetarian Seafood Hobson's Light Fare Desserts Wine & Spirits Beverages Beers		We use only the best ingredients, cooked simply but expertly. For example: Instead of a mediocre steak covered with a great sauce, We cook a prime cut steak with a simple rub, letting the primal goodness of the meat stand on its own. All entrées are prepared when ordered, whether they are cooked on the grill, come out of a sauté pan, or out of the oven. There are no soup kitchen antics going on in my kitchen. Because dinners are cooked to order, special needs and adjustments can easily be done. In season, local produce is always used. When we first opened we asked Bill Stinson (Peace Valley Farm) to grow our summer produce which he agreed to do, becoming his first restaurant account. According to Bill, he and his beautiful wife Sue had for years gone to all the local chefs, trying to get them to buy his local organic vegetables. “They looked at me like I had two heads, and showed me the back door,” Bill said. After our success with Bill’s superior, delicious vegetables, he was able to open accounts in seventeen restaurants and at Williams College. We are proud to say that we started the local sustainable vegetable movement in the restaurants of Williamstown.

					Meet the owners... Dan Campbell, chef Todd Ruthven, dining room manager

					Home \| About Hobsons \| Cuisine \| Wine List \| Specials \| Contact Us \|\| Easy Directions 2008 © Hobsons Choice Resturant, Inc. All rights reserved. Read our Terms & Conditions and Privacy policy.