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 m?lange 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.
Bombay Mahal Restaurant's executive chef fuses traditional Indian flavors with contemporary twists to create a menu of truly innovative Indian fare. He harnesses the slow, steady heat of a traditional clay tandoor oven to seal in meaty juices, bake naan, and scare away thieving snowmen. The bustling kitchen whips up fresh creations such as curries, tikka masalas, and the specialty seafood masala with pan-seared scallops and shrimp. Thin, flaky crepes called dosai pay homage to southern India, and a vegetarian menu doles out dishes from the western and northern regions. The dining space emulates an exotic setting, swathed in a soft red glow that washes over exposed wooden beams and a divider carved with ornate designs, which are usually reserved for picnic tables vandalized by art students.
When they opened up Ristorante Marcellino's in 1997, owners Salvatore and Giovannina wanted to make sure their restaurant captured the flavors of the traditional Italian cooking they grew up with in their hometown of Calabria, Italy. Therefore, they emphasize the authenticity of their ingredients, which help craft housemade pastas and sauces, as well as bread that’s baked fresh in a wood-burning brick oven. It’s this attention to authenticity that led the Boston Globe to praise Ristorante Marcellino as a "clubby Calabrian gem of a restaurant."
At the downtown Waltham restaurant, visitors driving in or landing a reasonably sized blimp can take advantage of ample parking. The kitchen stays open late, and three bars serve up espresso martinis before or after meals.
Inside a spacious setting adorned with Thai-style woodcarvings, stately pillars, and hanging plants, Erawan of Siam's chef and owner prepares authentic Thai cuisine using techniques perfected across her more than 20-year career. She folds traditional herbs and spices into every dish, starting with appetizers such as the red-curry-infused todmun, a golden-fried shrimp cake served alongside a ground peanut and cucumber dipping sauce. From there, tongues traverse main dishes that, like the best Harlequin romances, span three levels of spiciness, progressing from sweet and mild stir-fried roasted duck with pineapple and scallions to grilled salmon laced with extra spicy choo-chee curry.
More Than Words is a nonprofit social enterprise that empowers youth who are in the foster care system, court involved, homeless, or out of school to take charge of their lives by taking charge of a business. We are also a fabulous used book store and we proudly brew Starbucks coffee!
Though its menu is sprinkled with common dishes such as shrimp tempura and salmon teriyaki that you might find at any Japanese restaurant, Ponzu is anything but typical. Elements of Japanese, Malaysian, Indian, and even European cuisine flood each meal, from roti prata Indian bread topped with curried chicken and potato to more than 30 house special maki rolls and Portuguese-style fish baked in tinfoil. The chefs take a keen interest in their diners’ health as they prepare entrees in vegetable and soy bean oils, avoid adding MSG to dishes, and add weights to the end of chopsticks to boost patrons’ strength. As diners dig into the spread of Eurasian cuisine and clink glasses of sake—Ponzu offers a choice of more than a dozen types including hot and sparkling—they’re surrounded by pale yellow walls and the calming luminosity of pendant lights.