How good is the pizza at Baba Louie's? So good that, even in a restaurant-rich town like Great Barrington, crowds spill into the sidewalk waiting for a table. At 2 PM. In the off season. Could be the wonderful chewy-crunchy crusts made of organically-grown wheat and spelt berries (just in case you need to feel virtuous about eating pizza). Could be the inspired toppings, like wilted spinach, figs, proscuitto, and Parmesan (on the Dolce Vita) and roasted sweet potatoes and parsnips, shaved fennel, caramelized onions, and fresh mozzarella with a hint of balsamic vinegar (on the Isabella Pizzarella). Whatever. The wait for the table is so worth it.
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