Chef David Bazirgan has teamed up with longtime friend and sushi guru Ken Oringer as the new Executive Chef at Uni. Bazirgan may be known for his work on western shores but his story starts on the East Coast. With classically humble beginnings, washing dishes in his hometown of Newburyport, Massachusetts, Bazirgan went on to study French technique at the Cambridge School of Culinary Arts in Boston. After graduating, Bazirgan worked through a number of renowned Boston area restaurants, but after his tenure under Barbara Lynch, he sought change and headed to the Pacific Coast to take on new roles. In 2016 he returned to the east coast to take the helm at Bambara in Cambridge creating menus that reflected his inventive, Mediterranean-influenced takes on classic bistro fare.
Uni is known for offering innovative sashimi interpretations of exotic fish, using the freshest seafood and a host of exceptional ingredients, and marrying worldly flavors with traditional Japanese techniques. With an outdoor dining space with a bar program mirroring the thoughtful yet lighthearted approach to food, Uni is an upbeat, casual eatery with spirited staff creating award-winning eats. Book a seat in the dining room, which re-opens for indoor dining on June 1st, out on their Mass Ave patio, or get one of their sushi omakase boxes to-go and see what chef Baz is making.
