Paul and Elizabeth's Natural Food's Restaurant opened in Northampton, Massachusetts in 1978. Owner's Paul and Elizabeth Sustick received their training at the 7th Inn Natural Foods Restaurant in Boston, Massachusetts where they were trained by Master Japanese Chef Hiroshi Hayashi. The Seventh Inn was a favorite gathering spot in the early 70's when the natural foods movement was first becoming a way of eating for many, including the macrobiotic community. Paul and Elizabeth's unique training included artistic courses in flower arrangement and tea ceremony and personnel development classes in the martial arts as well as apprenticeships in all aspects of cooking, menu planning, and managing a restaurant.

The owners of Thorne's Marketplace in Northampton visited the Seventh Inn and invited Paul and Elizabeth to open a natural foods restaurant in their marketplace, a former turn of the century department store, and landmark of the downtown Northampton revival effort. Through the dedicated work of family, friends, and staff, Paul and Elizabeth's commitment to natural food and healthy eating continues to contribute to the vibrant and diverse community life of Downtown Northampton. Paul and Elizabeth are fortunate to have their son Nate Sustick join them in continuing the tradition of Paul and Elizabeth's. Nate has a BS in Business Administration from the Isenberg School of Business at University of Massachusetts. He is also trained by Hiroshi Hayashi, and the life experience of growing up and working in our kitchen.

"Our cooking is based upon traditional ideas of culinary art, and respect and love for nature. It is a method of food preparation that seeks to preserve the qualities and life giving forces of food through careful and conscious whole food preparation and cooking. The use of fresh, whole, unprocessed ingredients is the starting point in creating food that retains its natural goodness and flavors. Whenever possible, we choose locally grown produce and dairy products and consider seasonal qualities when planning the menu. We employ very basic methods in enhancing the natural flavors of the dishes we prepare. Our aim is to allow the essential flavor of foods to impart and blend their natural flavors, using herbs, spices, and sauces to balance and enhance the good taste of food that is fresh and well prepared. Our popular whole wheat bread and rolls are baked daily in our kitchen as well as seasonal desserts, using whole grain flours, fruits, seeds and nuts. Locally produced honey and maple syrup are used for sweetening. Our aim is to create delicious natural foods that anyone can enjoy, and to serve it with kindness in a pleasant, light filled dining room"

- Elizabeth Sustick

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