What We Offer
The Starving Artist Café & Creperie is located in downtown Lee, Massachusetts. Our philosophy is Always Organic & Local When Possible. We are open for breakfast, lunch, and dinner in the summer, and serve savory and sweet crepes along with delicious sandwiches, fresh salads, homemade soups, organic baked goods, fresh organic juices, smoothies, Barrington coffee, and much more. There is something for everyone, including buckwheat gluten-free and vegan crepes, vegan and gluten-free baked goods, and organic meat options. Eat in, outside, or takeout are all available.
We are located next door to the Good Purpose Gallery. Our name pays homage to the many “Starving Artists” of the area with local artists’ paintings hung on the walls and a live musical brunch every Sunday, combining the art of food with our beautiful crepes.  

The room is quiet, and I am swathed in a sheet and blanket, my face and décolleté covered with a rich layer of organic herbal creams that give off a faint pine-like scent. My feet, which have just been similarly massaged and moisturized, are enveloped in cozy booties. I hear faint strains of music and the esthetician preparing her next potion in a corner of the room, but the sounds seem far distant. In fact, I could be lying next to a train track with a freighter clattering past and not much care: I am that blissed out.  
     Though I think of myself as a low-maintenance person, I am no stranger to facials and massages, and I’ve been coming to Seven salon.spa, at Seven South Street, Stockbridge, for my hair since it opened six years ago. But this is the first time that I have ascended to its spa – several generously sized, well-appointed, and immaculate treatment rooms on Seven’s second floor. Ascended seems the right word: this facial and the massage that follows it make me feel as though I’m floating on a cloud.

This is truly a one-bowl meal! And fast – try cooking the barley and lentils in a crockpot all day – the longer they cook the creamier they get. You can add the veggies at the beginning and let them cook all day, or add them after the barley and lentils have cooked, about an hour before eating. And here’s a bonus tip: Soaking the beans and grains together overnight and throwing away the soaking water makes them easier to digest and helps them to cook faster.