1 Kendall Square
Cambridge, MA 02139
617-494-9034
Tucked away in Kendall Square, The Blue Room has been acquiring regulars from near and far by quietly and consistently producing some of the best food in Cambridge. Once part of the American Woven Hose factory, the subterranean dining room features exposed beams and an open kitchen where a wood burning grill sears dishes with Mediterranean, Asian and Latin American influences. By working directly with local farmers and “mom & pop” purveyors, The Blue Room’s kitchen crew is able to put the best and freshest ingredients on their frequently changing menu. Talented chefs have helped solidify its reputation for great, internationally-inspired American cuisine.
One Long Table
If you missed last summer's collaborative dinners between Bay End Farm and The Blue Room - count your lucky stars ...
Taste of Cambridge - POSTPONED
Due to a wretched weather forecast - windy with scattered thunderstorms - this year's taste of Cambridge has been rescheduled for ...
The Blue Room's Urban Farm Dinner
Remember last summer when the team from The Blue Room headed to the Cape for dinner in a field at ...

Born in Aveiro, Portugal, Chef Jorge Lopes emigrated to Milford, Massachusetts in 1977 at the age of seven. A graduate of the Johnson & Wales Culinary Program Lopes went on to work in a number of Boston area kitchens including Spinnazola's in Framingham, Bennet St. Cafe in the Charles Hotel and On the Square in Watertown.
In 1993, Lopes joined the staff at Hamersley's Bistro as a Line Cook. He remained at Hamersley's for two years working his way through the kitchen under Chef Gordon Hamersley, (1995 Best Chef Northeast by The James Beard Foundation).
In July of 1996, Lopes was hired as the opening Sous Chef by Deanna Briggs, Nick Zappia and Chef Steve Johnson - the team that had just bought and renovated The Blue Room in Kendall Square.
During his tenure as Sous Chef, The Blue Room received numerous accolades in local as well as national press. In the summer of 2003, upon Steve Johnson's departure, Lopes was elevated to the Chef's position, where he continues The Blue Room's tradition of quality, excellence and value.
Lopes' emphasis remains on simple flavor-driven dishes using native, organically grown ingredients, farm raised meats, and local seafood. Depending on seasonal availability, the menus change about eight times a year. Lopes wouldn't have it any other way.
