Boutique and beautiful, the Berkshires’ Forbes Travel Guide Five-Star Wheatleigh is a destination in its own right. And with the grand reopening of its refreshed fine-dining venue Sage & Sparrow, you just might find yourself planning a trip to its gorgeous grounds every season.
The elegant eatery fired its stove back up in October 2023 with a new name and a refreshed menu that showcases the best of what West Massachusetts has to offer. Helmed by acclaimed chef RJ Cooper, The Wheatleigh’s signature dining room brings fresh fare to the forefront as you enjoy the local mountains’ changing beauty through floor-to-ceiling windows on the sun-drenched Italian-style portico.
Whether dining on seasonal squash with a side of fall foliage or admiring spring blooms with a refreshing plate of freshly caught seafood, dinner at Sage & Sparrow provides an indulgently immersive Berkshires experience.
- With its double-height ceilings, white tablecloth-clad tables and marble columns, Sage & Sparrow sets the scene for an enchanting evening of culinary excellence. What sets the venue apart are floor-to-forever windows that flood the space with soft and soothing natural light.
- The best of the Berkshires is on full display at Wheatleigh’s signature dining venue. Admire seasonal mountain scenes as you dine on of-the-moment fare sourced from the surrounding countryside.
- Two distinct menus provide a taste of the region’s bounty. Opt for the Flora menu for a veggie-forward meal or indulge in New Hampshire-sourced meat and seafood when you dine from the Fauna option.
- While the menu changes with the calendar, recent highlights have included fermented pumpkin seed risotto with black truffle and 100-month-aged reggiano, turbo with white boar pumpkin and wild black walnuts, and black garlic custard with matsutake mushrooms and spruce.
- Having helmed high-end restaurants in Nashville; Washington, D.C.; and Atlanta, RJ Cooper is no stranger to the world of haute cuisine. The talented toque has won a shelf of awards and has even showcased his talents on Food Network’s Iron Chef America.
- Growing up playing baseball in Detroit primed Cooper for a future working with others. When he finally put the bat down, Cooper found restaurant life to be a good fit for his competitive nature and team spirit.
- Cooper was attracted to a career in the kitchen as a way to unlock his creative side. He loves the challenge of creating a dish that is both beautiful to look at and equally delicious to eat.
- The talented chef cites industry trailblazers like Jean-Louis Palladin, Jimmy Schmidt, Charlie Trotter and Gerard Pangaud as his inspirations for heading down the haute cuisine route. He recalls his experience at David Bouley’s eponymous New York City restaurant as particularly transformative in turning him on to French food.
- When putting together a perfect meal, Cooper enjoys a blend of high-end fare and comforting cuisine. His ideal dinner consists of his mother’s fried chicken, golden osetra caviar atop French butter-smeared toast paired with a glass of Krug rosé.
