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).
Not to be confused with fusion cuisine, chef Chris Chung’s fare is distinctly Japanese and distinctly French. Hand-cut sashimi shares the menu with classic French dishes such as lamb stew. Both sides of the menu have at least one thing in common: fresh ingredients sourced from small, local farms.
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.
Inside Chez Henri, owner and chef Paul O’Connell draws on his training at Johnson & Wales University to add Caribbean flourishes to classic French fare, earning his restaurant press accolades and seven Best of Boston awards. Appetizers include braised wild-boar sausage served over cabbage escabeche, and the pan-seared flounder entree arrives with house-made chorizo and West Indian spices. Wash down international flavors with signature cocktails and spirits or a pitcher of fruity sangria from the full bar.
Inside Chez Henri’s simply decorated dining room, handblown glass lighting illuminates warmly colored walls, and huge windows proffer views of the bustling streets between Harvard and Porter Squares. Paul and his staff also transport their delicate fare to catered events of up to 400 people, such as weddings, graduations, or the shared birthday of an NFL team made by cloning Joe Montana.