Join us on April 1st at 7PM for a special Guest Chef Dinner featuring Chef David Bazirgan. For one-night-only experience, Chef Bazirgan will present a thoughtfully curated four-course menu celebrating seasonal ingredients and bold, vibrant flavors. The dinner is $89 per person, and a portion of the proceeds will be donated to No Kid Hungry, a cause close to our guest chef’s heart.

*Due to the popularity of this annual celebration, Credit Cards will be required at time of reservation to hold your spot, however they will not be charged. Failure to cancel your reservation prior to NOON ON Tuesday, March 31st or failure to honor your reservation will result in a cancellation fee of the full amount per person of $89 which will be reimbursed in the form of a gift card.

THE MENU

FIRST COURSE

Kanpachi Sashimi

Blood Orange, Fennel, Balsamic

SECOND COURSE

Roasted Local Mushrooms

Fromage Blanc, Bergamot Oil, Parmesan

THIRD COURSE

Halibut

Fava Leaf Chermoula, Rangpur Lime, Leeks

FOURTH COURSE

Grilled Short Ribs

Rhubarb Glaze, Radish, Dill, Lovage, Pink Peppercorn Vinaigrette

Guest Chef Dinner!

Wednesday, April 1st at 7PM

4 courses $89 per person –

Wine Pairing Available

*Reservations Required

Meet our Guest Chef

David Bazirgan is a Newbury, Massachusetts native whose passion for cooking was sparked early, inspired by his mother’s home cooking, his father’s shish kebab, family trips to Watertown for Armenian staples, and his grandmother’s borek. Those formative experiences fostered a deep love for food, hospitality, and the power of cooking to connect people.

In 1996, Bazirgan pursued formal training at the Cambridge School of Culinary Arts, where he met his first mentor, Barbara Lynch. He quickly rose through Boston’s culinary ranks, working under Todd English before becoming Chef de Cuisine at No. 9 Park when it opened in 1998, helping define one of the city’s most influential restaurants.

In 2003, Bazirgan relocated to San Francisco, where he spent 14 years refining his craft across a wide range of concepts. During his time with the Kimpton Group, he became the first chef of the now-closed Fifth Floor, a restaurant that helped launch the careers of many notable chefs. While with Kimpton, he also served as a task-force chef, opening restaurants and leading kitchens in Amsterdam, Washington, D.C., Portland, and Palm Springs, building a strong foundation in leadership and globally influenced cuisine.

Bazirgan returned to Boston in 2016 to lead Bambara in Cambridge, where his Mediterranean-inspired cooking earned widespread acclaim and reestablished him as a defining voice in the local dining scene.

In 2021, longtime friend Ken Oringer invited Bazirgan to lead the kitchen at Uni, one of Boston’s most celebrated dining destinations. While at Uni, he traveled extensively throughout Japan to deepen his understanding of Japanese ingredients, technique, and culinary philosophy. He continues to push boundaries there, blending tradition with global influences and refined execution.

Bazirgan is also a partner in Hayz Dog in San Francisco’s Hayes Valley, a boutique hot dog concept known for its irreverent, chef-driven “loaded” dogs, reflecting his ability to move seamlessly between fine dining and approachable, creative concepts.