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The Basics: Bambara Restaurant restaurant information

Bambara Restaurant

25 Edwin H Land Boulevard
Cambridge, MA 02141
617-868-4444

Bambara Restaurant restaurant information
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Bambara, the Hotel Marlowe’s award-winning Cambridge restaurant, features a mouthwatering New American menu that celebrates the bounty of New England and the flavors of the season. Dishes focus on quality, presentation and balance, and partner well with the guest-friendly wine list with selections form across the globe.

The 170-seat dining room, with its floor-to ceiling windows and bustling open kitchen, is relaxed yet lively. Locals and visitors alike find the inviting, rich jewel tones of the room and the comfortable banquettes welcoming, whether they’re in business suits or blue jeans.

News and Events at Bambara Restaurant restaurant

Mark Your Calendar for Chefs in Shorts
Save the date for this year’s Chefs in Shorts on Friday, June 14th.

16th Annual Cooking Matters
Chef-owner Andy Husbands gets a few of his fellow chefs together to fight childhood hunger at his annual Cooking Matters ...

Gluten Free Goodies at Bambara
Go gluten free for the evening with some culinary assistance from chef Jay Silva.

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scallops

by Chef Jay Silva

  • food
  • chef
  • info
Pan-seared sea scallops with local zucchini puree, corn shoot salad, rhubarb gastrique and crispy shallots
 
 
Dictionary
 
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Charcuterie
1. noun The French term for delicatessen-style items.
Chorizo
1. noun Crumbly, spiced pork sausage.
Coulis
1. noun A thick puree or sauce.
Crème anglaise
1. noun Rich custard sauce, often used as a topping or plating accompaniment to fruits and pastries.
Frisée
1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
Frisee
1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Ragu
1. noun Tomato and meat sauce from Bologna.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Shank
1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.