Thanksgiving brings together old friends and new, to celebrate over delicious food. We’re grateful for old friends, who have been our restaurant partners since the beginning, and our new friends, who have recently joined us to bring you better hospitality. We’re also thankful to you for letting Reserve be part of your good times out with friends and and sharing in your special moments.
Bergamot cooks up progressive American cuisine with a focus on local ingredients and classic wines. Chef Keith Pooler helms the open kitchen at the edge of the dining room and improvises daily with freshly delivered produce. The restaurant’s globally influenced bar and tremendous wine list complement the prix fixe menus and a la carte classics, all artfully presented.
Mei Mei dishes out Asian-American fusion cuisine. The expansive open kitchen, brightly illustrated chalkboard walls and yellow-hued furniture create a laid back, upbeat vibe. Inventive non-alcoholic beverages, beers, and pitchers of cocktails for sharing, are available.
At Bondir in Cambridge, Chef Jason Bond crafts a daily changing menu with a focus on seasonal produce, sourced from his own Concord farm. The 29-seat, farmhouse-style American eatery is inspired by French provençal cooking, also suggested by the rustic interior: the dining room boasts farm-fresh flowers in the warmer months and a roaring hearth in the cold New England winters. The beverage program leans heavily on a by-the-bottle wine list that criss-crosses continents and also features curated beers and classic aperitifs.
Located in Harvard Square, Alden & Harlow serves thoughtfully sourced, honest American food. Inspired by the gathering of family and friends at his home kitchen table, Chef Michael Scelfo prepares personal, flavorful dishes in a subterranean modern space. The large and sweeping bar is a comfortable spot to enjoy a beer or handcrafted cocktail.
Located in the heart of Chinatown, Shojo offers diners modern Asian cuisine with a seasonally updated menu and a focus on small, shareable plates conceived by Chef Mark O’Leary. The bar is home to a rum-focused, tiki-influenced selection of craft cocktails. Murals by local artists hang on the walls of the dining room, which also features brick accents and finished wood tabletops.