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The Basics: Flora restaurant information


190 Massachusetts Ave.
Arlington, MA 02474

Flora restaurant information
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Located in the heart of East Arlington, Massachusetts, Flora Restaurant has been a favored local dining destination since 1996. Housed in the renovated Arlington Five Cent Savings Bank, the restaurant makes use of the 1920's brick and granite exterior as well as the dramatic barrel vaulted ceiling, two story windows and original mahogany vestibule.

Against this elegant backdrop, chef-owner Bob Sargent serves a menu of simple, heartfelt, American classics reinterpreted with French and Italian influences. He builds his dishes - and the menu - around local foods (especially seafood and farm-fresh produce) whenever he can.

Flora features Private Dining Rooms available for all size parties, a cool bar open during dining hours and a Sunday Buffet Brunch that can't be beat. Flora is also just a block away from the Capitol Theater, making it the perfect spot for a pre-theater dinner or after-movie dessert.

News and Events at Flora restaurant

Happy Birthday, Mr. Burns
Arlington’s Flora is pulling out all stops for a Scottish celebration of poet Robert Burns on Sunday, January 25th.

Flora Gets Crafty
Wrap up your Christmas shopping (or just get started) on Saturday, December 6th at Flora, where chef-owner Bob Sargent is ...

Family Fun and Local Fare
Flora will be taking part in the 16th annual Feast of the East on Saturday, June 14th.


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190 Massachusetts Ave., Arlington, MA 02474

lentil and beet salad

by Chef Bob Sargent

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Beluga lentil and beet salad with endive, orange supremes, pistachios and cardamom creme
by Chef Bob Sargent
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.
1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
1. noun Granular semolina popular in North Africa.
1. noun Young portobello mushrooms.
1. noun a) French for hazelnut; b) small, very tender round steak, usually of lamb beef or veal, cut from the rib or loin; c) as in beurre noisette: butter heated until it turns nut brown; used as a finishing touch for many dishes, especially fish;
1. noun Cured Italian bacon.
1. noun Edible pumpkin seeds.
1. noun A seasoned rice or other grain dish in which the rice is sautéed before the liquid and other ingredients are added.
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.

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