Homestyle Restaurant

We’re back in one week — and so is the . To celebrate, we’re reviving a favorite: farmers market toast with our house-made ricotta, heirloom tomatoes, watermelon radish, and fresh herbs. On the menu next weekend. And just as important — get to the market Sunday. Support the farmers who make this food possible.

Mud season does what mud season does. We rested, we retooled, and we’re almost ready. Doors open May 22nd and we will be open that Friday through Monday for Memorial Day Weekend.

Your table is waiting. We reopen May 22nd. New reservation dates drop every day — grab yours before the weekend fills up.

See you on the other side. Homestyle is closing for mud season — thank you for an incredible winter. We’ll be back mid-May with a fresh menu, new energy, and the same people who make this place what it is. Stay tuned for our reopening date. We can’t wait to see you again.

Last night on the line. What a winter. Thank you to everyone who pulled up a chair this season — the regulars, the first-timers, the “we drove from Boston just for dinner” folks. Every single one of you made this year one for the books. See you soon, Ludlow.

Two more nights. Same kitchen, same care. This town runs deeper than ski season, and so do we. We’ll be back in May — just in time for mud season to give way to something beautiful.

We may be closing for mud season, but we’re not slowing down. We’re hiring a full-time dishwasher to join the team. Competitive pay, dental and vision, and a shift meal every night — because nobody on this crew eats badly. Email [email protected].

Last week before we take a four-week breather. Wednesday through Saturday — the bar’s set, the kitchen’s firing, and we’d love to see you before we close out. $8 drafts all week. Shared plates. A proper send-off.

House-made ricotta cavatelli. Mushrooms, asparagus, butterflied shrimp, mint pea pesto, parmesan. Made from scratch, plated with intention, on your table tonight. This is what Sunday dinner looks like at Homestyle. Last seating of the week — don’t miss it.

The details matter. Every garnish is made in house — because a great cocktail starts long before it hits the glass.