SHELBURNE FALLS – The cozy cellar-level bistro at 10 Bridge St. has just undergone a makeover and reopened as Underdogs Lounge. This is a place for a dozen beers on tap (many local brews), a dozen bottled beer brands, wine and mixed drinks.
Instead of small tables, comfy “retro” sofas grouped around coffee tables and a long counter create a lounge-like setting for local fare and live music. After opening earlier this month, this eatery was already filled on a Monday night.
“We’re trying to create a neighborhood sense — a place where you can just relax and hang out,” said Margaret Fitzpatrick, chef and one of four partners in this new restaurant.
Underdogs is the fourth Shelburne Falls restaurant for Fitzpatrick, who was trained at the Culinary Institute of America. She and Tanya Bryant ran Margo’s restaurant and catering service many years ago in another Bridge Street storefront. When Fitzpatrick bought the 10 Bridge St. building, she opened the lower level restaurant Tusk ‘n’ Rattle and, later, Ollies Downunder.
Fitzpatrick and Bryant are partners in this new restaurant venture with Patti Waters and John Eichholz. Waters and Eichholz were formerly with Green Fields Market.
The focus for eating is on local foods and casual/quality fare. Customers who want nibbles with their drinks can opt for spiced roasted peanuts or curried white bean dip and tortilla chips, while others might snack on an artisan cheese plate with baguette, a smoked fish board or pickles plate.
“The Dogs and Sausage” are the main event, with names like The Ball Park, Chili Cheese Dog, The Mexican, The California and The Greek. The latter is a Winterberry Farm lamb sausage with a kale slaw, Calamata olives, and a dill cucumber tzatziki — served in a pita bread instead of a bun. The Ball Park is a Bostrom Farm beef dog with mustard, sweet pickled relish, onions, housemade sauerkraut or ketchup. For vegetarians, The California is a sage-smoked apple vegan sausage with tomatoes, avocado, cucumber cheese and lemon-basil aioli.
Customers can interchange ingredients, such as substituting the vegan hot dog for meat hot dogs in any of the “dog” dishes, or a gluten-free roll for the bread. “You can mix and match,” Fitzpatrick said. “We’re specializing in all local, grass-fed sausages and dogs. The meat has no nitrates, gluten-fillers or hormones.”
Most of the dishes range from about $5.50 to $16. Underdogs also serves kombucha among its non-alcohol choices.
Underdogs is planning to offer live music with jazz on Sunday nights, singer/songwriters and open mic nights on Thursdays, disc jockey music on Saturdays and occasional headliners on Friday nights.
Underdogs is open Thursdays through Mondays from 4 p.m. “until the party’s over,” said Fitzpatrick. The kitchen closes about 10 p.m. Underdogs is closed Tuesdays and Wednesdays. Its phone number is 413-489-3183.