From a Boston Magazine online article by Scott Kearnan:
To find the Dream Away Lodge—an eccentric, roadhouse-like restaurant I’d heard whispers about for years—we blind-trusted our GPS to lead us deep into the western Massachusetts woods, down dark lanes where gnarled limbs from tall trees reach to grab at low-floating headlights. The place has long attracted mountain beatniks seeking folk-music hootenannies in its wood-paneled den and enclosed porch, but current owner Daniel Osman, a former theater artist with ties to the Radical Faeries, a global gay-hippies collective, has painted yet another layer onto its long history.
What’s not camp is the entirely serious food from chef Amy Loveless, an area native who inherited a gift for rustic-American cuisine from her mother, a one-time cook for Norman Rockwell. Here, the genre is burnished with international accents: Local lamb, chicken, and pork are respectively given Greek (tzatziki!), Mexican (tomatillo-chipotle salsa!), and Korean (cucumber-ginger salad!) treatments. The food is hearty, the place happening. As we share a mezze plate by tapered candlelight, a jam band’s tunes waft over to the dining room.
http://www.thedreamawaylodge.com/
To read more click on the following link: https://www.bostonmagazine.com/restaurants/2019/07/30/dream-away-lodge/
If you are among the 
If you do something simple the wrong way, that’s a one-way ticket to boredom. Case in point: Unsalted potato chips. (Just, why?!) But if you do something simple the right way, it’s like the world just makes sense. The folks at 
Eating well on the Dame de Fer, a.k.a. the Iron Lady or Eiffel Tower, is tradition. When it first opened in 1889, there were already four restaurants on the first floor, tucked away in wooden pavilions. And to celebrate the landmark’s 130th birthday this year, three-Michelin-starred chef Frédéric Anton (of Le Pré Catelan in the Bois de Boulogne) will take the helm of the City of Light’s highest gastronomic destination, soaring 410 feet above the city.
“I was really focused on the idea of a burger, but taking it to the next level in terms of quality and flavor. I wanted to make it this kind of luxurious dining experience,” said Sullivan.
While it may be unassuming, B.T.’s is hardly undiscovered. The lines get long, so time your trip to hit the smokehouse when it opens at 11 a.m. or during the late-afternoon lull. Order your meat to go, grab a beer at the convenience store next door, and park yourself on the hood of your car, the curb, or anywhere you can find a spot. It isn’t glamorous, but it is astonishingly good.
“How would he describe water, then? It’s the stuff of life. A fantasia of flavour. It is the world in a glass. Riese’s water menus (yes, there are such things) offer everything from water “harvested from icebergs freshly carved off glaciers in the remote fjords” of Norway, to 600m-year-old prehistoric water from Australia. It is also, on occasion, a trifle pricey. A bottle of that glacier water will set you back $150.
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