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The Basics: Area Four restaurant information

Area Four

500 Technology Square
Cambridge, MA 02139
617-758-4444

Area Four restaurant information
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Among a crop of new restaurants to open in Cambridge's technology-driven Area IV neighborhood in late spring 2011, Area Four combines two distinct yet complementary concepts: a bakery/coffee house and a bar/oven.

Operating from early morning into late night, the restaurant starts its day serving coffee and freshly baked pastries, as well as sandwiches and other savory lunch items. On the other side of the 8x8-foot reclaimed barn door, the adjoining restaurant (open for lunch and dinner) serves simple, communal dishes presented "oven to table" from two showpiece, custom-built, wood-fired ovens that anchor the room and produce more than 90% of the menu.

Throughout both spaces, polished concrete flooring, floor-to-ceiling chalkboard menus, exposed ducting and quirky light fixtures set the tone for the Area Four experience - there are no extra frills; simplicity gives way to value. The beverage program is also deceptively simple with twelve rotating taps for local beers and twelve wines.

News and Events at Area Four restaurant

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The city’s top culinary talent have banded together in support of The One Fund, donating a percent of their ...

Chocolate Madness
Pastry chefs, chocolatiers, confectioners, bakers and makers of sweets come together at the Cyclorama for a full-on cocoa fest at ...

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Join the fight against hunger – and more than fifty of the city’s most talented chefs – on Thursday, April 18th ...

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Chefs

at Area Four

 

Chef Michael Leviton
A Newton native, Chef Michael Leviton learned his first cooking basics from his mother Roberta, ...

Chef Katie Kimble
Having worked as a pastry chef for some of the area's best chefs, including Gabriel ...

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Dictionary
 
Charcuterie
1. noun The French term for delicatessen-style items.
Gremolata
1. noun Minced parsley, lemon peel and garlic.
Hummus
1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Puttanesca
1. noun Spicy, bold tomato sauce (hence the name, deriving from the Italian word for whore) made distinct with anchovies, capers and black olives.
Romesco
1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
Tapenade
1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.