Perched above Prospect Lake in North Egremont, Massachusetts, The Cliff House occupies one of the most dramatic dining settings in the Berkshires. Yet the restaurant’s ambition extends beyond the view. Since opening last summer as the culinary centerpiece of Prospect Berkshires, the 49-cabin resort has established The Cliff House as a destination not only for overnight guests, but increasingly for local diners seeking a meal that reflects the beauty of its surroundings.
The historic building dates to the 19th century, when visitors climbed the ridge to take in sweeping views of the surrounding countryside. Today, floor-to-ceiling windows and a screened porch continue that tradition, offering diners front-row seats to Prospect Lake, passing bald eagles, and the changing Berkshire seasons. The effect is immersive. Nature is not simply a backdrop here; it is part of the experience.
That connection to place informs every aspect of the operation. General Manager Lannon Killea describes hospitality as an act of providing joy, an ethos that shapes everything from service standards to hiring. Rather than relying solely on the property’s striking setting, the team has focused on creating a welcoming atmosphere that feels polished without becoming formal. The result is a restaurant that serves a remarkably diverse clientele. On any given evening, Berkshire locals may share the dining room with visitors from New York, Boston, California, or farther afield, all drawn by a combination of scenery, hospitality, and thoughtful cuisine.
That cuisine entered a new chapter this spring with the arrival of Executive Chef Polo Dobkin. His approach emphasizes seasonality, simplicity, and a close relationship with local farms and producers throughout the Berkshires, Hudson Valley, and northwest Connecticut. Rather than pursuing elaborate presentations, Dobkin’s menu focuses on ingredients at their peak, prepared with restraint and care.
The philosophy is evident throughout the menu. Fresh vegetables, seafood, poultry, and meat are given equal attention, creating a balanced offering that can accommodate everything from a light lunch to a multi-course dinner. Dobkin aims for dishes that feel honest and straightforward, allowing flavors to remain clear and distinct while reflecting the season outside the dining room windows.
A Faroe Island salmon served with spring pea broth, asparagus, preserved lemon, and pea shoots exemplifies the approach. The dish is light, fresh, and seasonal, relying on a handful of carefully chosen ingredients rather than culinary theatrics. It is emblematic of a broader vision that seeks harmony between the plate and the landscape.
The beverage program follows a similarly thoughtful path. Killea, who studied food and wine business in Italy, has built a wine list that leans heavily toward European producers, with a particular emphasis on Italy, France, and Spain. Guests will find familiar labels alongside lesser-known varietals chosen to encourage discovery. Cocktails receive equal attention, creating a beverage program designed to complement both the food and the setting.
Ultimately, The Cliff House succeeds because it understands that memorable dining experiences are rarely about a single element. The views may first capture attention, but it is the combination of warm hospitality, thoughtful cooking, and a deep sense of place that gives diners a reason to return. In a region increasingly recognized for its culinary offerings, The Cliff House has quickly become one of the Berkshires’ most compelling tables.
The Cliff House
50 Prospect Lake, North Egremont, MA
(413) 528-5005; Cliffhouseberkshires.com
This article appears in July 2026.
