Cuisine:

• American
• New American
• Others
• Contemporary

Bambara Description:
Linked to the slinky, Art Deco-retro Hotel Marlowe, this contemporary restaurant fits right in. There's the requisite back-lit bar, plus plenty of plush, in deep jewel tones offset by creamy neutrals. Populating the scene is a bevy of biotechies from nearby labs, who come for the after-work tipples rather than the nibbles. Chef Jay Silva, the amiable veteran of Boston kitchens as far ranging as Pigalle to Pho Republique, has put a premium on seasonal American fare. Pan-seared scallops are far more exciting than usual when paired with braised pork bruschetta and smoked tomatoes; ditto hearty cubes of yellowfin tuna ringed with ribbons of green mango. The hot lobster sliders are a terrific bar nibble; the light-as-air date cake goes down easy, too. Bambara also draws guests with themed weeks---everything from "Lobster Week" to "Earth Week," thus keeping the menu lively.


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