Bambara Cambridge — Restaurant in Cambridge

When in the course of human dining, it becomes necessary for one restaurant to rise above the oft-trodden culinary landscape and to assume, among the eateries of Cambridge, the superior and distinguished status to which the Laws of Epicureanism and of Gastronomy's own accord, a decent respect to the opinions of gastronomes requires that they should declare the causes which impel them to the dinner reservation.

We hold these truths to be self-evident, that all restaurants are not created equal, that they are endowed by their chefs with certain unalienable Flavors, that among these are Freshness, Creativity, and the Pursuit of Deliciousness.

That to secure these flavors, Bambara Kitchen & Bar is instituted among Men, deriving its just powers from the consent of its guests, --That whenever any form of dining experience becomes destructive of these ends, it is the Right of the People to alter or to abolish it, and to institute a new Dining, laying its foundation on such principles and organizing its courses in such form, as to them shall seem most likely to effect their Palate's Safety and Happiness.

I am delighted to declare that Bambara has risen to such a state of culinary glory. The braised Wagyu, tender to the fork's touch and rich in flavor, was a true testament to the chef's commitment to quality, its succulence telling the tale of its carefully monitored and controlled preparation. Each mouthful was an unadulterated declaration of love for fine dining, a sensory experience akin to the lifting of a velvet curtain revealing a spectacle of opulent flavors.

And then there were the oysters with mignonette sauce, as delightful in texture as they were in taste. The oysters were shucked to perfection, their briny goodness perfectly complemented by the sharp, vinegary mignonette. It was as if the Atlantic Ocean itself had delivered a personal greeting in the form of these briny bounties, with the mignonette acting as a perfect counterpoint, a vibrant conductor to this symphony of flavors.

We, therefore, the representatives of the United Plates of America, appealing to the supreme judge of the world for the rectitude of our intentions, do, in the name and by the authority of the good people of this city, solemnly publish and declare, that Bambara Kitchen & Bar is, and of right ought to be, a five-star gastronomic institution, that it is absolved from all allegiance to the uninspired and the mundane, and that all culinary connection between it and the state of mediocrity, is and ought to be totally dissolved.

In support of this declaration, with a firm reliance on the protection of divine providence, we mutually pledge to Bambara our return patronage, our forks, and our...

My wife and I were looking for an outdoor eating opportunity for Saturday night dinner. We were referred to Bambara by our gourmand and exquisitely tasteful grandson. We implicitly trust his food sensibilities, so off we went after making a reservation, never expecting the gustatory celebration that was to follow. While many have reviewed the quality of the food - worthy of the above 5 star rating - the back story is what intrigued us. The presence of Executive Chef David Bazirgan at this well-hidden secret reminded us of the fable of the Jewel in the Robe, wherein a wealthy man sows a priceless jewel into the hood of his poor and unsuspecting friend's cloak while he slept, and then must leave unexpectedly. Years later, when he finds his friend still impoverished, the wealthy man inquires as to how this could be. Upon discovering the hidden gem, the pauper's life is instantly changed.

While I admit that our dining experience was not quite as earthshaking, it was nonetheless a great surprise to experience one of the best meals we have dined on here in our fair city. And the truly remarkable fact is that for whatever the reason it was one of the most reasonably priced meals we have experienced in Boston - and we dine out not infrequently. We echo Ted Weesner's 2017 Boston Globe review: our dining experience was at the hands of a master chef.

We started with one of the real standouts in the white wine category, a glass of J. Lohr Chardonnay, a fine, well-oaked yet buttery selection chilled to perfection. This was followed by the Choereg bread loaf with honey butter, a sophisticated take on a traditional Armenian Easter bread. Soft, succulent, delightful.

We eschewed any further appetizer distractions and went right to the main courses - an order of the House made Fusilli and the Kutobuta Pork Chop. The pesto and pecorino infused fusilli with snap peas and asparagus was zesty, rich, and complex, and completely enjoyable. The pork chop was thoughtfully complemented with goat cheese grits, a first for me, broccolini - broccoli's much more flavorful cousin, and grilled peaches, the perfect complement to the rich yet not overbearing spicing of the pork.

The sole desert offering, the apricot tart, needed no competition. It was perhaps the best part of the meal. Of course I have a serious sweet tooth, so from that standpoint I am biased.

While we hate like hell to give away our secrets, it is one we simply could not keep to ourselves. We hope you enjoy it as much as we...

Bambara is the epitome of approachable 6 Fine Dining with Kimpton Hotels & Restaurants, and Peter (our Server) is the best when it comes to amazing expert recommendations and knowledgeable insights into the different dishes on the menu. I highly recommend both the swordfish and the steak and my partner and I both thoroughly enjoyed the oysters and the clam chowder to start.

I also want to remind people that oysters are two for $3 between 5 p.m. and 7 p.m., and while we did not take advantage of this since we ate later in the evening on Valentine's Day, the oysters were still amazing. Fresh and local from Barnstable!

The sides are generous, and we enjoyed the fingerling potatoes delicata squash anymore taking some of the sides home. The food is elevated, customizable and also quite delicious.

If you are in the area, whether it be at MIT just across the river in Boston, for passing through the area, I highly recommend asking for Peter at them Bambara restaurant. When you call you may get John, who I believe is one of the managers, and handles everything deftly making all dinner and hotel guests feel welcome.

Hot tip: ask for one of the booths! Very romantic if you are looking for that.

Drinks are sublime - ask about the Old Fashioned and also the bartender's favorites.

Oh and don't skip when it comes to dessert! Creme brulee bananas over a chocolate mousse with oatmeal cookies finished off the evening - elevated presentation and delicious!

Don't think twice - just make a reservation or walk in and know you are in for a...