History and innovation go hand in hand at Bambara, from the décor to the menus. Critically acclaimed and locally loved, Bambara’s grand arched windows, original brass accents and travertine marble blend stylishly with its contemporary design. In Chef Nathan Powers’ dynamic exhibition kitchen, ingredients from local farmers and ranchers are reimagined as inspired New American bistro plates. In a nod to the diversity of tastes and preferences of our clients, we are happy to offer a range of vegan, vegetarian and gluten-free options in addition to our regular menus.
Meet Executive Chef Nathan Powers
With more than 20 years experience in the kitchens of some of the world's most celebrated restaurants, Chef Powers defines his style as cooking “from the soul, from the hip, from the right brain and the left, and always with passion." Born in Rochester, New York, Chef Powers was midway through his studies at the Culinary Institute of America (CIA) when he brazenly asked for a job at San Francisco’s legendary Stars restaurant, on a dare from a classmate. The gamble paid off, and he was hired sight-unseen. Since graduating with honors from CIA, he’s cooked at Hawthorne Lane, Farallon and Bambara’s sister restaurant in Cambridge, Mass. When he’s not in the kitchen, he can be found skiing or restoring vintage Italian bicycles.