Situated in the midst of galleries, boutiques and restaurants, the Roseborough Grill commands a prominent site in the heart of the Lenox Historic District. The large, grey clapboard building has a full porch and a patio that provide for dining al fresco. The interior is decorated in warm earth tones with a layout that ensures an ambiance of comfortable intimacy.

Chef/proprietor Laura Shack Willnauer opened the Roseborough five years ago, in fulfillment of a lifelong dream. Like so many others who have contributed to the rich, cultural character of Berkshire life, her decision to move here was made after several visits over the years. A native Manhattanite, Laura spent childhood summers at her grandmother’s cottage on Lake Buel, in Monterey.

Laura says that her mother was a great, self-taught cook who nurtured her early interests in cooking. Her formal training came in the kitchen of James Beard, the legendary chef and cookbook author who was largely responsible for developing and popularizing a distinctly American cuisine. For three years in her early twenties, Laura attended classes at Beard’s house; each session culminated with a student prepared meal, complete with a aperitif and wines. Beard’s most endearing lesson for Laura was his way of thinking about food - his devotion to quality and simple preparation, his great affection for people and the genuine pleasure he derived from feeding them.

A visit to the Roseborough Grill provides ample evidence that Laura has learned her lessons well. She likes to describe her menu’s fare as “comfort food”. During the nine years that she operated a catering business in New York, the slogan on her card read: “We Do It The Way You Would Do It, If You Had The Time.”.

On a chilly evening in late January, we ordered what we were told were the two most popular items on the winter menu. The appetizer was a roasted garlic plate; a wonderful medley of flavors, consisting of a fat bulb of garlic roasted to a savory pastiness, caramelized onions, sundried tomato goat cheese, roasted sweet red peppers and calamata olives arranged on a bed of lettuces and accompanied by grilled farm bread. Enough to awaken even the most reluctant of tastebuds. Our Black Angus sirloin was ordered rare and was served that way - pink and juicy in the center with an expertly seared exterior it brought dreams of summer grilling to the frosty winter night. Dessert was simply delicious, a melange of strawberries, raspberries, blackberries and blueberries known as Roseberry Pie, baked in an all-butter crust just like momma used to.

The Roseborough offers a full line of services including private dining rooms, catering, a full bar and entertainment. It is open for lunch and dinner Friday through Monday until May 31st when it returns to seven days per week.

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