Succulent Sundays (Bruschetta's, Gourmet-on-the-Go): A Weekly Celebration of My Favorite Personal Food Photography

I filled in a relief shift for a veterinary hospital in far Western Massachusetts and asked around for lunch recommendations (I never have the opportunity to leave for lunch at my extremely busy hospital, so I wanted to take advantage) and Bruschetta's was on the list.

 The veterinary technician sold me on fresh sandwiches and soups.

I pulled up to the quaint cafe on the corner at 365 College Highway in Southwick, Massachusetts. There was one bistro table nestled near the bushes to the left of the door and two on the right once you enter.  The space is small, the beautiful aroma wafting from the kitchen was tremendous.

I examined the menu featuring deli sandwiches, paninis, flatbread pizzas, soups,  "Homemade from Our Kitchen" entrees, and gourmet desserts.  

I was immediately struck by the soup du jour:  Fried Haddock Clam Chowder!

Fried Haddock Clam Chowder

 I had to see what this was about.  I decided on a soup and sandwich lunch, which turned out to be way too much food, but exciting none-the-less.  I was forced to take the black pastrami panini with roasted red peppers home for dinner!

Black Pastrami Panini with Roasted Red Peppers. 

I sat at one of the indoor bistro tables, overindulging with the grandmother's house style bowl of steaming fried haddock clam chowder.  

The other was occupied by a lady who was reminiscing with the owners about their previous restaurant "Fernando's" as she enjoyed a dish of stuffed shells.  The old Fernando's, now Hash House, a name I can't help but chuckled about after Massachusetts' relatively recent ballot question, was sold several years ago and Bruschetta's sprung up a few miles up the road.

The chowder was nothing short of miraculous!  

One of the best chowders I've had since moving to New England over 6 years ago.  I've tasted some of the annually winning chowders in Boston and nothing comes close to bold bowl of flavor!  I spoke with Executive Chef & Owner Glenn Hart while devouring my chowder and singing its praises.  He said one night he decided to plop a piece of fried haddock into his classic clam chowder, which he has been making for decades, and decided it was a great match.  He was absolutely correct!  Being a Jersey girl, I have always been shocked by New Englanders' love of/obsession with haddock and cod.  

They're just not my favorite fishes.  I love a more hearty fish, like a bluefish or porgy.  

I've sampled plenty of haddock that was fried in a weak batter.  

A light fleshed fish with a weak, wet batter is insulting, but Glenn's fry batter was crisped to perfection!  

The flesh of the fish stood up to the thick chowder, not falling apart or losing its substantial texture - one that I had no idea haddock could carry.  

I didn't dare touch the accompanying oyster crackers.  Their crunch was unnecessary in light of the haddock.  

Each component of the chowder imparted character - each tender cubed potato was bursting with flavor from the rich, creamy chowder base, bright sweet carrots dot the base and tender clam bits are encountered in most bites.  Fresh herbs and celery add greenery and depth of flavor.  

I could eat this every single day and never tire of it.  

 Unfortunately, it would require a 4 hour round trip drive.  It's definitely worth it for a weekend trip out west.  

Next time you're in far Western Mass, please do not deprive yourself of Bruschetta's and the hospitality of Glenn and his lovely wife.

Image from Bruschetta' Facebook Page