Cuisine:

• Mediterranean
• American
• New American
• Others
• Bistro

Central Kitchen Description:
For a long time Central Square was nothing but Harvard's dodgy, low-brow neighbor. It was the realm of the $5 cover band, the $2 draft and the dollar store, with falafel and burritos for all. But in the years since Central Kitchen opened up, the area has begun to draw another crowd, hinting at the possibility of upward mobility. Hardwood floors, a blue-tile bar and post-modern wine-bottle lamp fixtures frame a dimly lit room that has a minimalist coolness quotient. Obscure boutique wines from all over the world---including Greece and Austria---flow into the glasses of sophisticated singles and khaki-club academics. Back in the kitchen, chef-owner Gary Strack serves a signature brand of stripped-down, sultry cuisine that presents the Southern Mediterranean on a local foundation---chicken fricassée gets even earthier with wild mushroom ragoût, while a salad of endive, spiced pears and walnuts comes sprinkled with Great Hill blue cheese. Graze all night, or gobble a quick plate of steak frites: suddenly, it's all doable in Central Square.


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