It was a rainy day when we visited Sok’s Runway, so outdoor dining on their popular rooftop deck overlooking the landing strip at Westfield-Barnes Regional Airport was not an option. But the view of the airfield from inside the modern, clean interior was every bit as good, with just about every seat in the house an unobstructed vantage point for watching planes take off and land.

Sok’s is located within the airport terminal itself and features a wrap-around bar, booth seating and an open kitchen in the compact space. Seating choice is left to the diner at lunchtime, and we opted for a booth along the wide expanse of windows that made us feel one step from the action on the busy runway.

Having read about the restaurant’s unique combination of American cuisine and Asian specialties, we were not surprised to find that the ample selection of appetizers was a good mix of both. Buffalo Chicken Tenders ($9) and Bacon Wrapped Scallops ($10) share space with Wicked Wontons ($6) and General Teng’s Pork ($8). We took advantage of the opportunity to sample several of the Asian appetizers by ordering Mom’s Platter. For $9 we were served up a sizzling hot selection of two egg rolls, three potstickers and four Asian BBQ Wings alongside two dipping sauces.

We were pleased to find that the two wonton-wrapped items which could have been quite similar featured very distinct ingredients and flavor profiles. The egg rolls more closely resembled a spring roll and were filled with a teriyaki flavored pork and the welcome addition of chewy cellophane noodles. The potstickers on the other hand reminded us of an Indian Samosa with their curried chicken and potato filling. The wings were sticky and sweet, perfectly fried and dusted with crunchy sesame seeds.

A suggestive sell by our server also landed us the featured appetizer of fried mac-n-cheese and potato balls. By that I mean not “fried mac-n-cheese and potato balls”, but rather two distinct selections of cheesy fried goodness on one plate; each again thoughtfully unique. The three pasta balls consisted of a creamy, homemade macaroni and cheese dredged in flour; while the potato version featured a molten cheese center inside savory mashed potatoes rolled in seasoned crumbs. As “bar food” goes, they were excellent.

We chose the chicken option from the Rice Bowls section of the menu which listed eight protein options ranging from $10-$16.75. The “lightly marinated house teriyaki options” available to accompany the jasmine rice, cucumber and carrots included ahi tuna, scallops and salmon for seafood, as well as beef and Impossible Burger; one of the newer of several branded veggie burger options. Although all of the elements in the dish were well-prepared, the rice bowl we tried was a case of extreme truth in menu as it contained exactly the ingredients as listed with no additional seasoning or garnish save for the barely-there splash of teriyaki. It was accompanied by an egg roll and dipping sauce that duplicated those we had tried as part of our appetizer.

Mayo is an element of just about every item on the Burgers/Sandwiches section of the menu at Sok’s, which was fine with us but certainly my southern friends — all mustard fanatics — and the ketchup lovers amongst us would not agree. Interesting burger options include the Warthog with bacon, cheddar jack, and BBQ pulled pork; and The 104th with bacon, gorgonzola and roasted red peppers - both with mayo of course and both for $12. Non-burger options include the interesting sounding Cambodian Wingman ($10) consisting of grilled teriyaki chicken, cucumbers, daikon, carrots, and cilantro mayo; and Chef Mike’s Triple Threat ($12) featuring shaved steak, chicken, pork loin, cheese, lettuce, tomato and “mayo-chup” as the requisite mayo-centric condiment.

We somehow landed on the Barnes Bomber burger featuring bacon, cheddar jack, sauteed onions and mayo for $11. With none of the usual burger descriptors such as size or type of meat we had no preconceived notions as to the burger to come. We were pleasantly surprised by the right-size, tasty burger. Cooked on a flat top, it had a crispy brown sear while still medium in the center, and was supported by a glossy, sturdy bun that could have passed for housemade. The accoutrements were also adeptly prepared and included crispy bacon, onions sauteed but still toothy, melty cheese and just enough mayo. We had chosen sweet potato fries to go with the sandwich and they came to the table piping hot. As we had expected they were the coated variety that allows many a restaurant to offer the popular but difficult to execute from scratch side.

Sok’s also features entrees from several points around the globe as evidenced by pasta options such as Lo Mein Linguine ($16) stir-fried with shrimp and chicken, and Feta Pasta with creamy cheese sauce, asparagus and chicken. Had we been there for dinner and in the mood for beef we could have chosen from the New York Strip ($20), the Smothered Steak Tips or the Thai Beef (both $15.75). Seafood also makes an appearance in options including Balsamic Salmon ($16), Ahi Tuna ($16.75) and a Baked Seafood Trio of Scallop, Shrimp and Cod for $17. Entrees include two sides from a list that features three potato options, pasta with marinara and two vegetable offerings; or a salad can be added for $2.

My guest’s impending birthday gave us all the excuse we needed to order sweets to end the meal. The birthday girl chose the trademarked Big Blitz with Snickers Bar Pie from the commercial dessert menu and was (rightfully) not in the mood to share her celebratory dessert, so the Molten Chocolate Cake also made its way to the table. A testament to the good business sense displayed by leaving the baking to professional bakers; our sweet tooths were perfectly satisfied by both well-crafted desserts. The pie was generously studded with its namesake candy bar’s ingredients then embellished with caramel and chocolate sauces and a spritz of whipped cream. The decadent chocolate cake had been heated to the perfect temperature so that the deep dark chocolate ganache filling oozed out on command as we broke into it with two spoons.

Sok’s features a full bar and has focused several recent promotions around its growing selection of craft beers, including single brewery tasting nights. They also offer live entertainment on weekends and occasional theme nights such as a recent beach themed event.

With summer just around the corner, we’ll most likely return on a sunny day for appetizers and cold drinks on the roof top deck, all the while crossing fingers for a busy day on the landing strip as satisfying free entertainment.

Dining out

Restaurant: Sok’s Runway

Address: 110 Airport Road, Westfield

Telephone: (413) 642-3219

Website: http://www.soksrunway.com/

Hours: Tuesday an Friday, 11:30 a.m. to 9 p.m.; Saturday, 8 a.m. to 9 p.m.; and Sunday, 8 a.m. to 2 p.m.

Entree Prices: $9 - $20

Credit cards: Discover, MasterCard, Visa

Handicapped access: Accessible; rest rooms in terminal equipped for wheelchair use

Reservations: Accepted