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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

Taste of Cambridge - POSTPONED
Due to a wretched weather forecast - windy with scattered thunderstorms - this year's taste of Cambridge has been rescheduled for ...

Chefs in Shorts 2010
On Friday, June 25th, nearly thirty-five of the city's most talented chefs will be trading in their standard kitchen ...

Bambara's Summer Dinner Series
In celebration of the season, chef Jay Silva has mapped out three super summery dinners at Bambara. Whether your ideal ...

Jay Silva

Chef at Bambara Restaurant

Chef Jay  Silva at Bambara Restaurant

Raised in Malden and on Cape Cod, Chef Jay Silva developed a taste for the flavors of New England from a young age.

A graduate of Newbury College's Culinary program, Silva has trained in some of the city's finest kitchens, including the Boston Harbor Hotel, Ritz Carlton Boston, Pigalle, Sage and Pho Republique.

Known for his keen eye, passion and his commitment to sourcing the best of ingredients, Silva takes the helm at the environmentally-friendly Bambara at the Hotel Marlowe in Cambridge. In his new role, Silva will focus on regional New England cuisine, capitalizing on the bounty of fresh seafood, meats and locally-grown vegetables.

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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.
Coulis
1. noun A thick puree or sauce.
Crème fraîche
1. noun Cream that is allowed to set and thicken to a velvety rich texture.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
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.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.