Brasserie 28 calls upon fresh, local ingredients to inspire their dynamic dinner menu of European-spun sustenance. Practice your dish-passing skills during the Thanksgiving off-season by sharing tasty offerings with your table, such as warm, aged cheddar cheese fondue served with a toasted baguette ($12) and local Wellfleet oysters with pickled black radish, spicy Bloody Mary, and celery sprouts ($8). Move into the meat of a meal with specialty entrees such as the juicy duBreton farm pork chop paired with french lentils, root vegetable, and wilted swiss chard ($24). To upgrade childhood memories, try the snickers dessert, a grown-up pairing of dark chocolate, peanut-butter mousse, caramel nougetine, and a dash of fleur de sel ($8). A three-course prix fixe menu is available Thursday, Friday, and Saturday during Valentine's Day weekend, ensuring that every forkful is introduced to your sweetheart’s mouth while it's smiling ($39 per person).
No matter what country her family was living in at the time, Longteine “Nyep” De Monteiro—the wife of a Cambodian diplomat—always heard the same thing when she served dinner at one of her lavish parties: “This is so good! You should open a restaurant!” It wasn't until the rise of the Khmer Rouge forced Longteine and her family to relocate to America that she began to seriously entertain the idea. Longteine finally opened The Elephant Walk in 1991, where she filled the menu with a mélange of her favorite Cambodian and French recipes.
Since then, Longteine’s daughter Nasda and her son-in-law Gerard Lopez helped her expand The Elephant Walk to three locations. All three Elephant Walks separate their kitchens into French and Cambodian preparation lines, each staffed with chefs adept at both traditional and contemporary dishes. Each dish makes meticulous use of flavorful, wholesome ingredients such as ripe plum tomatoes, fresh tuna, Vermont goat cheese, and organic tofu. The Elephant Walk also serves up a host of vegetarian, vegan, and gluten-free variants.
The Elephant Walk loves to feed the mind as much as the mouth. During its regularly scheduled Cafe Science series, Brandeis professors deliver compelling lectures on a variety of topics from the Large Hadron Collider to explaining why science alone cannot turn water into chocolate milk. The restaurant has since given upwards of $200,000 to local, national, and international nonprofit organizations fighting poverty.
Whenever possible, the chefs at Pejamajo Café craft their signature crepes from sustainable ingredients—ranging from meats to eggs to flour—culled from local suppliers. They offer a variety of French-style crepes, including sweet crepes such as Nutella and banana as well as savory crepes such as the unique crepesadilla with Vermont cheddar and salsa. Both pair well with the café’s own line of signature-blended coffee. Each Pejamajo location also houses pastry chefs who spend each day transforming globs of dough into fresh cookies, scones, and edible swords for sword-swallowing apprentices. Pejamajo’s relaxed atmosphere, original coffees, and daily baked pastries have become its signature, and led to an appearance on an episode of HGTV’s House Hunters.
Lumière's menu features cleanly executed, creative French cuisine crafted from local and sustainable ingredients by world-class chef Michael Leviton. First-course favorites include the Verrill Farm corn fritters ($14) and sea scallops wearing a caramelized coat and accessorized by locally grown beets, orange, ginger, and chervil ($16). Tickle tongue bumps while calming your conscience with a bite of humanely raised, succulent veal loin reclining on a luxurious bed of braised greens, kalamata olives, and tzatziki ($30). Or, catch Skippy's mustard-crusted Chatham bluefish, swimming through monotonous mealtimes with a retinue of Verrill Farm zucchini, buoyant spring onions, potatoes, and salsa verde ($26). A $35 prix fixe menu grants guests two choices for three courses, including the dessert decision between a decadent dark chocolate and peanut butter mousse parfait doused in caramel sauce, Chantilly cream, and candied peanuts, and a lightly sweet watermelon sorbet.
Sandee’s Restaurant’s chefs sizzle an Empire State Building–sized menu of American breakfast, lunch, and dinner dishes that have helped the eatery earn awards from The Item. Diners can commence a morning meal with a sweet treat such as cranberry walnut pancakes or a belgian waffle drizzled with what snowmen wear on their birthdays: fruit and homemade whipped cream. Or, browse the menu’s selection of 10 specialty omelets stuffed with varying combinations of 17 ingredients, including feta, peppers, and applewood-smoked bacon. Traditional eggs benedict crowns croissant with ham, poached eggs, and creamy hollandaise sauce, while its Bostonian counterpart’s croissant dons scrambled eggs and corned beef hash, a mix of ingredients inventive enough to induce reconsideration of traditional notions that prevent serving breakfast for dinner or at 3 a.m. at thumping nightclubs.