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The Basics: OM Restaurant and Lounge restaurant information

OM Restaurant and Lounge

92 Winthrop St.
Cambridge, MA 02138
617-576-2800

OM Restaurant and Lounge restaurant information
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Two levels of enlightenment beckon food worshippers to Harvard Square with the arrival of OM. The dining room’s authentic Buddhist sculptures and Mandala paintings, custom wood-carved doors and hand-placed stone walls promise a calming, richly textured journey through the far east, while its sleek lower Zen Den teases the lounge set with sumptuous seating, a mesmerizing water wall and signature aromatherapy martinis.

The new American menu interprets modem dishes with a global edge, neatly aligning with OM's ancient principle of paying homage to the universe.

News and Events at OM Restaurant and Lounge restaurant

Helping Haiti
Boston restaurants are reaching out to help victims of the recent earthquake in Haiti.

An Evening of Vegan Eats at OM
On Tuesday, January 26th, vegans get the royal treatment at OM Restaurant | Lounge.

Valentine's Day at Boston Restaurants
Flowers and chocolates are all well and good but how about treating your sweetie to a truly romantic evening of ...

Michael Madden

Executive Chef at OM Restaurant and Lounge

Chef Michael  Madden  at OM Restaurant and Lounge

With an impressive resume that includes stints at some of the region's most celebrated restaurants, chef Michael Madden showcases his culinary talents as Executive Chef at Harvard Square's exotic OM Restaurant | Lounge.

A graduate of Johnson & Wales, Madden first shined in Providence, RI as Sous Chef at XO Café and then at Lot 401. Working alongside Chef Rachel Klein, Madden was instrumental in earning Lot 41 national acclaim from Esquire, which named it "Best New Restaurant" in 2004.

After a short stint in Florida, Madden reunited with Klein at OM and then at Aura at the Seaport Hotel on Boston's waterfront. In the spring of 2009 Madden and his wife Clarissa, a pastry chef, headed back to Cambridge to take over at OM. Their invigorating menus, combining passion and a refreshing international perspective, draw inspiration from Southeast Asian street food.

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Dictionary
 
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.
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).
Frisée
1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
Frisee
1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
Gremolata
1. noun Minced parsley, lemon peel and garlic.
Lemongrass
1. noun A lemon-scented herb used liberally in Thai cooking.
Paillard
1. noun A thin slice of meat, grilled or sautéed.
Panko
1. noun Coarse breadcrumbs used in Japanese cooking.
Shiitake
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
Sorrel
1. noun A sour, buckwheat-related herb.
Tempura
1. noun Batter-dipped, deep-fried fish, poultry or vegetables.
Udon
1. noun A thick Japanese noodle.