Press About Bambara

5 Tips to Make Your Super Bowl Party the Best on the Block

01-30-2019 | The Boston Herald

17 Restaurants Taking Last-Minute Thanksgiving Reservations

11-12-2018 | Boston Magazine

What to Eat (& Drink) This Weekend

10-26-2018 | Boston Magazine

The Offering Tequila Cocktail

10-24-2018 | Imbibe Magazine

Rum’s the Word: Top Rum Cocktails to Sip This September

09-06-2018 | Opentable

How Chef Bazirgan Got His Start in the Culinary World

02-09-2018 | Improper

Even today, Bambara chef David Bazirgan remains shocked that he didn’t get fired from his first cooking gig in Boston. As a 21-year-old at Cambridge School of Culinary Arts, he landed a job in 1995 as garde manger at Barbara Lynch’s Galleria Italiana, thanks to a recommendation from his instructor, Susan Logozzo. 

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9 Under the Radar Chefs in the Boston Area

01-26-2018 | Zagat

Bazirgan built quite a bit of buzz for himself on the West Coast, where he helmed San Francisco's Fifth Floor and Dirty Habit. But he's actually a native New Englander, and even served as chef de cuisine at star restaurateur Barbara Lynch's flagship No.9 Park back in the early aughts.

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What to Eat (and Drink) This Weekend

04-07-2017 | Boston Magazine

Another weekend, another two days to subsist on a huge meal of eggs, doughnuts, and bottomless bloody Marys.
David Bazirgan also introduces brunch both days at Bambara Kitchen this weekend. Check out the full, Armenian-inspired menu on Eater Boston.

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Bazirgan’s Bambara Brunch: Beignets, Benedict, Bagels

04-06-2017 | Eater Boston

Last summer, David Bazirgan assumed the role of executive chef at Bambara in East Cambridge, and this week he will unveil his first brunch menu for the restaurant.
Launching Saturday, April 8, the new brunch menu reflects influences from Bazirgan’s Armenian heritage and inspiration from seasonal ingredients, along with a spin on Bambara’s New American cuisine.
Here’s a peek at the menu, which includes...

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At Cambridge Bambara Kitchen & Bar; a secret far too good to keep

02-07-2017 | BostonGlobe.com

If this were a spoken-word review, it would have to be whispered. Because this is a place part of me would like to keep a secret. 

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Chefs add ethnic dishes to Thanksgiving table

11-18-2016 | Boston Herald

Turkey. Squash. Corn. Glance around most Thanksgiving dinner tables, and you’ll find a certain predictable assortment of dishes. Whether slathered in brown gravy or covered in cranberry sauce, they reflect our cliche Yankee notions of what those first Plymouth Colony Pilgrims ate during their earliest harvests.

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