Out and About

By Patricia Platt

Longtime Norfolk natives who drive through Sheffield, Mass., might recognize a stylishly dressed frog on a sign outside a new business. Justin Vagliano has named his recently opened farm-to-table restaurant The Frog after a men’s haberdashery in Norfolk once owned by his father. Inside, you can see the original wood sign hanging behind the bar.

Vagliano purchased The Bridge restaurant in March 2022 and has since been renovating it. “We found it to be a fit from the beginning. We liked the warmth and cozy, old-school feeling. The staff and regulars were supportive from day one and have been the key to the whole process,” said Vagliano. The restaurant has two areas: a large, paneled dining area with well-spaced tables to the right of the entry, and a spacious bar on the left. “It’s all family-friendly,” added Vagliano. “In Massachusetts, children with their parents are allowed to sit at the bar, and some of our regular customers even bring drawing books for our younger customers. We want everyone to feel welcome and comfortable.”

Vagliano works with an array of suppliers that provide high-quality, locally sourced food. Their distributor is Ginsberg’s Food in Hudson, N.Y. “We use them because they buy locally and are not a national chain. For example, they source fish every morning at the Boston Fish Market. Our sausages come from Litchfield Locker, our tomatoes come from Zinke’s farm and our bread is from Berkshire Mountain Bakery. Our dishes are fresh and house-made, including all our sauces and dressings,” he said. One exception to their local sourcing is the beef. “We get our beef from a midwestern co-op that raises Black Angus cattle. You can taste the difference of our steaks and burgers.”

The dinner chef, Dayla Ziegler, worked at The Bridge for several years before leaving to attend the Arizona Culinary Institute in Scottsdale. Planning to return to The Bridge in 2022, she met Vagliano. “The timing was just right,” he remembered, “and we hit it off, especially when she told me that she only wanted to cook fresh food. Her refined culinary style also matched our goals. We now call our style elevated, but not fussy, American and European pub food.”

The day chef, Andy Ignace, is a local who studied culinary arts at Lincoln Culinary Institute in East Windsor, Conn. He was the executive chef at the Mountainside Cafe in Falls Village before joining The Frog’s staff. Vagliano said, “Breakfasts and lunches at Mountainside were very popular under his management, and we were lucky to get him.”

The Frog Restaurant serves dinner on Tuesday through Saturday nights, lunch on Wednesday through Friday, and brunch on the weekends. The restaurant has a full-service bar with a carefully chosen list of wines and a wide selection of specialty cocktails and beers from Litchfield and Berkshire County breweries. The Frog recently received an entertainment license and plans to offer music and special events.

With a mix of American and European cuisine, the restaurant has something for everyone. At dinner, steaks and Angus hamburgers are popular entrees, with slow-roasted prime rib offered on Friday and Saturday. There are also fresh fish dishes, coq au vin, lamb shawarma and options for vegetarians. The lunch menu offers burgers and a selection of sandwiches and salads.

The Frog recently opened up a private room that holds approximately 40 people for sit-down dinners and more for cocktail parties. This spring they plan to open outdoor seating with full service for dining and events at the back of the restaurant, with a view over hayfields and the historic covered bridge that borders the property.

With its cozy atmosphere, delicious cuisine and friendly service, The Frog restaurant is sure to become a favorite among locals and visitors to Sheffield.

For hours, menus and reservations (recommended), visit sheffieldfrog.com or call 413-229-9000.