Garden at the Cellar
991 Massachusetts Ave.
Cambridge, MA 02138
617-475-0045
From its unassuming spot on Massachusetts Avenue, Garden at the Cellar, the quintessential gastropub, offers upscale comfort food from within a casual pub atmosphere. The dining room and bar are lush with fragrant herbs and plants from local farms and gardens.
With a reasonably-priced, accessible menu that pays homage to the bounty of the garden and the seasons of New England, Garden at the Cellar is a neighborhood restaurant worth going out of your way for.
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Brandon Arms
Chef at Garden at the Cellar
Chef Brandon Arms began his career in restaurants in 1993 as a dishwasher at a family-owned Italian restaurant, Paisan's, located in the heart of downtown Madison, WI. Soon he was working in some of the finest kitchens in the Madison area, including Tami Lax's Harvest, the Edgewater Hotel and Maple Bluff Country Club. It was at the latter that he specialized in tableside cooking reminiscent of bygone French dining service, adding guest interaction to the pressure of precision cooking. Finally, after years of professional training, he enrolled at the New England Culinary Institute, graduating in 2006.
Arms returned to the site of his culinary school externship to further his education in one of Boston's finest, and most challenging kitchens: chef Ken Oringer's flagship restaurant Clio. In this environment Arms saw how limitless a kitchen could be. Continuously deepening his knowledge of ingredients and techniques, finding new intersections between them became a critical aspect of his cooking.
In 2009, Garden at the Cellar founder Chef Will Gilson hired him as his Sous Chef. Arms brought a new set of skills and ideas to Cambridge kitchen and the Garden team, adding a creative flair, which often combines humble, labor intensive methods with modern molecular techniques.
The Garden at the Cellar strives to provide a comfortable neighborhood environment, producing inventive food that nurtures the community. Since Arms has taken over as Chef and Owner he has delighted in the opportunity to continue these pursuits. He has maintained strong partnerships with suppliers, the areas fisherman and farmers, as well as other neighborhood businesses. As for the food, it is as comforting and delicious as ever, and continually offers new fun, and thoughtful surprises.
Chef Brandon Arms began his career in restaurants in 1993 as a dishwasher at a family-owned Italian restaurant, Paisan's, located in the heart of downtown Madison, WI. Soon he was working in some of the finest kitchens in the Madison area, including Tami Lax's Harvest, the Edgewater Hotel and Maple Bluff Country Club. It was at the latter that he specialized in tableside cooking reminiscent of bygone French dining service, adding guest interaction to the pressure of precision cooking. Finally, after years of professional training, he enrolled at the New England Culinary Institute, graduating in 2006.
Arms returned to the site of his culinary school externship to further his education in one of Boston's finest, and most challenging kitchens: chef Ken Oringer's flagship restaurant Clio. In this environment Arms saw how limitless a kitchen could be. Continuously deepening his knowledge of ingredients and techniques, finding new intersections between them became a critical aspect of his cooking.
In 2009, Garden at the Cellar founder Chef Will Gilson hired him as his Sous Chef. Arms brought a new set of skills and ideas to Cambridge kitchen and the Garden team, adding a creative flair, which often combines humble, labor intensive methods with modern molecular techniques.
The Garden at the Cellar strives to provide a comfortable neighborhood environment, producing inventive food that nurtures the community. Since Arms has taken over as Chef and Owner he has delighted in the opportunity to continue these pursuits. He has maintained strong partnerships with suppliers, the areas fisherman and farmers, as well as other neighborhood businesses. As for the food, it is as comforting and delicious as ever, and continually offers new fun, and thoughtful surprises.
- 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.
- Celeriac
- 1. noun More commonly known here as celery root.
- Chèvre
- 1. noun French for "goat," as in cheese.
- Confit
- 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.
- Crostini
- 1. noun The Italian word for "little toasts" (referring to bread, not grappa).
- Enophile
- 1. noun A person who is knowledgeable about and enjoys wine.
- Farro
- 1. noun Tuscany's mainstay, a small, light brown grain.
- Foie gras
- 1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
- Limoncello
- 1. noun Lemon liqueur.
- Panna cotta
- 1. noun Egg-less Italian custard.
- Pâté
- 1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
- Pâte
- 1. noun French for dough, paste or batter.
- Poivre
- 1. noun French for "pepper."
- Porcini
- 1. noun Smoky, meaty wild mushrooms.
- Quinoa
- 1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
- Risotto
- 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
- Romesco
- 1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
- 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.
- Terrine
- 1. noun An earthenware container, or the dish cooked therein.
- Verbena
- 1. noun A lemon-flavored South American herb.
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