Michaelangelo Wescott celebrated his recent 54th birthday the only way he knew how: behind the counter, prepping his restaurant for another day of hungry customers.
Locals who frequent 65 Bridge St. in Shelburne Falls will recognize the intimate space, but they might be surprised by what is on the menu. Following a brief closure of his acclaimed French-inspired eatery, GypsyApple Bistro, Wescott has officially reopened the doors to unveil a completely rebranded concept: the GypsyApple Cantina, trading fine French dining for casual, flavorful Mexican-inspired cuisine.
“A lot of things led me to want to do something completely different and more sustainable,” Wescott said. “French cuisine was great, and it served its purpose here in town for almost 20 years … between two to three recessions in that time. As I’m getting older, I’m getting wiser, and instead of being a tree, you’ve got to be the grass. And right now, I’m the grass.”
“It’s also a great lifestyle change, closing up at 6, being home and resting,” Wescott continued. “Where on the other end, I’d be here all day and leave around midnight.”
Now, Wescott is serving “the cheapest lunch in town,” from noon to 6 p.m., Friday through Tuesday, in his roughly 400-square-foot space. His menu includes burritos, tacos, quesadillas and enchiladas, with a salsa made by Wescott himself that has a little bit of kick. While he said he’s most known for his enchiladas, his favorite item on the menu to make — and eat — are his burritos.
“Who can’t eat a burrito at least two-to-three times a week? I’ve got to say, I’ve been eating a burrito every day,” Wescott said. “My son is like obsessed with burritos. … A good burrito speaks to me, man.”
Wescott explained that he crafts substantial, signature burritos designed around a philosophy of flavorful simplicity. Rather than overcrowding the tortilla with standard fillers like lettuce, the recipe highlights a traditional core of rice, beans, protein and cheese. A unique addition of pickled jalapeños provides an unexpected and vibrant contrast to the classic flavor profile.
His son, Che, is the only other employee at Gypsy Apple Cantina. With just him and his son, Wescott said it’s been the “most calm, sane place in such a long time.” While attending college in South Carolina, Che worked in the kitchen at a La Veracruzana location in the Palmetto State.
Wescott’s lifelong passion for cooking traces back to his earliest childhood memories. When he was just 5 years old, his mother gifted him a toy baking set — a present that sparked an immediate, deep infatuation with the kitchen. Around that same time, watching the legendary Julia Child on television became a foundational inspiration that further fueled his culinary dreams.
“I’ve worked in some great restaurants; I also have traveled a lot,” Wescott said of his cooking inspirations. “Between travel and just getting my bearings around different cuisines and just having the interest, it’s created the situation that I’m in now. Versatile cuisines, international and more innovative. I hate saying the word fusion, but kind of fusing different styles and different techniques, and finding similarities in food and creating something new out of that.”
The space didn’t need many renovations to transform from a French bistro to everyday lunch food, though Wescott said he painted the walls with a different shade of red. Before, the walls were a California poppy red, and they are now burnt sienna.
“It’s reminiscent of the old [Gypsy Apple], but kind of brings new life into this place,” Wescott said. “Just keeping it super simple.”
With the new iteration of Gypsy Apple now fully operational, Wescott said this location “is a great starting point” to potentially franchise the restaurant. By sticking to simple foods that are easy to make and don’t have too many “bells and whistles,” Wescott envisions this idea as one that can spread. These types of restaurants, he said, often have repeat customers who come in for their daily burrito fix.
Reflecting on his deep-rooted passion for the culinary arts, Wescott admitted he cannot pinpoint a single favorite memory from his time as a chef and business owner. Instead, he views his career as a collective tapestry of moments, noting that there are simply too many milestones to choose just one.
“Honestly, every day that I’ve worked was a great memory,” Wescott said. “There’s too many to just say one particular time, there’s just been so many. And one is no more significant than the other.”
To contact GypsyApple Cantina, call 413-625-6345, or email gypsyapplebistro@gmail.com. The eatery is open noon to 6 p.m., Friday through Tuesday.
