Your next meal awaits at Stearns and Hill's Bistro in Melrose.
Watching your diet? Stay on track at Stearns and Hill's Bistro, a local restaurant with gluten-free and low-fat options.
Enjoy a drink with your dinner — Stearns and Hill's Bistro has a full bar to serve up a glass of wine, beer, or more.
With its kid-friendly vibe, Stearns and Hill's Bistro is a great spot for families to chow down.
Groups of all sizes can easily be seated at Stearns and Hill's Bistro.
Tables at Stearns and Hill's Bistro are available first-come, first-served, so be sure to show up a bit earlier on busy weekends.
It's time to take out your best dress and get ready for a beautiful meal.
If time is of the essence, Stearns and Hill's Bistro's take-out option may be a better fit.
If you're hoping to make a smashing impression at your next soiree, you can also have Stearns and Hill's Bistro cater for you.
Park on the street for easy access to name.
Stearns and Hill's Bistro makes bikers feel at ease with the multiple storage racks outside.
Treating yourself doesn't mean breaking the bank, come taste the great dishes Stearns and Hill's Bistro has to offer.
Breakfast, lunch, and dinner are all served at the restaurant, but the dinner menu is the real standout.
Located in Mr Crepe, Mr Crepe's crepes have a gooey inside and crisp outside.
There are no low-fat options here, though, so save a few extra calories for your next visit.
Let the kids come too! Little ones love the food and atmosphere at Mr Crepe just as much as their parents do.
Warm weather brings out Mr Crepe's highly coveted patio seating.
Arrive a little on the early side for your pick of the prime tables — no reservations are accepted at Mr Crepe.
No need to gussy up for a trip to Mr Crepe, where patrons dress for comfort and fun.
Or, take your food to go.
Drive or take public transit to Mr Crepe, a conveniently located restaurant with parking options and public transit access nearby.
Diners that drive to dinner will find street parking readily available at Mr Crepe's Davis Sq address.
For those who travel by bike, Mr Crepe offers bike racks for diners.
Delicious food doesn't have to be expensive, as shown by the delicious fare coming out of Mr Crepe's kitchen.
Chow down on breakfast, lunch, or dinner fare at Mr Crepe — they're open for all three meals.
To say The Elephant Walk's co-founder Kenthao de Monteiro had an extremely exciting life before opening up the eatery is putting it a bit mildly. The French-educated politician was once an important diplomat in Cambodia, working as the minister of education and vice president of the Cambodian National Assembly and then serving as the Cambodian ambassador to Taiwan.
According to the New York Times, he was working as the ambassador when the Khmer Rouge took over Phnom Penh in 1975. He and his wife, Longteine de Monteiro, lost everything and spent the ensuing years in Taiwan and France, where they opened a restaurant that displayed Longteine's cooking skills. They eventually made their way over to America in the early '90s and opened another restaurant, The Elephant Walk.
The Elephant Walk now serves up traditional Cambodian entrees, such as the cubed beef tenderloin in black-pepper sauce and lemongrass chicken breast, as well as classic French dishes, such as steak in red-wine beef jus. The menu also caters to vegans, vegetarians, and those with gluten allergies. For those who want to learn how to re-create the dishes at home to impress family, friends, and judgmental cats, The Elephant Walk offers cooking classes led by Longteine, her daughter, Nadsa, and French chef G?rard Lopez.
Leaning on more than 35 years of experience championing French cuisine, Sandrine's Bistro's co-owner and chef, Raymond Ost, brings the same blend of classic and contemporary flavors to Cambridge that earned him knighthood from the French government. According to the Boston Globe, Chef Ost began his culinary career at 13 with an apprenticeship in Alsace, France. Today, many of Sandrine's menu items hail from and are inspired by the region, such as traditional tarte flambées made with crispy flatbread and nutmeg-scented fromage blanc. A fireplace flickers off the zinc bar where mixologists craft specialty cocktails, pour wine, and blend liquors from an extensive bar menu. The decor is elegant, with white-draped tables popping against deep-burgundy pillars and sage walls. Chandelier light enlivens an avant-garde mirror divided into geometric shapes, and sumptuous draperies remind diners to pick their togas up from the dry cleaner.
It’s impossible to predict what will come out of Bondir’s kitchen at any given time. Chef Jason Bond makes sure of that. Growing up in Wyoming and Kansas, Jason was exposed to a “root-cellar” style of cooking that he still practices now—meaning that his menu relies entirely on whatever his local farmers have for him each day. So though you might see dishes such as Alaskan Ivory King salmon and stone-ground blue corn grits on one evening's menu, what you'll see the following evening really depends on the season and the veggies, fish, and meats that Jason’s network of producers has reaped that morning. That's not to say he has no part in the process, of course—he personally collaborates with the purveyors to sustainably raise unique vegetables and rare breeds of livestock to keep Bondir’s cuisine interesting. The approach has definitely garnered attention, earning countless press accolades from the likes of Zagat and The Boston Phoenix, along with an invitation for Jason to team up with Harvard to create recipes for its Science and Cooking curriculum.
You might think a James Beard-nominated chef would be a control freak about his menu, and in a sense Tony Maw is: he insists all his dishes reflect his locavore principles. But beyond that, local farmers have almost as much input as Maw does—it’s they who supply the fresh produce, seafood, and meats the chef uses to design the evening’s slate of rustic French-inspired cuisine.