French fusion in Boston’s Back Bay, and seafood specialties in Cambridge

REFINED FRENCH AIR WITH A TWIST. TUCKED AWAY IN BOSTON’S BACK BAY IS A PASSPORT TO PARIS. NO PLANE REQUIRED. >> WE WANTED A SPACE WHERE YOU WILL FEEL WELCOME. YOU COME IN HERE AND IT IS WARM. >> NICE AND — ARE THE PROPRIETORS OF CAP FACE ABOLISHED. — OF CAFE SAUVAGE. ANTOINE STARTED A CAREER IN THE RESTAURANT INDUSTRY, WORKING HIS WAY UP IN THE SOUTH END, THEN CAMBRIDGE IS CO-LED –COLLETT. HE VENTURED OUT ON HIS OWN AND OPEN THE CAFE WITH HIS WIFE WHO WORKS IN DIGITAL MARKETING. >> WE WILL TAKE OUR KNOWLEDGE AND PUT IT TOGETHER. >> SO WE ARE JUST TRYING TO PLAY WITH THE FRENCH DISHES AND THEN TRYING TO ADD SOME EXPERIENCE FROM ALL OVER THE WORLD. WE HAVE A CROQUE BY DOM. >> IT COMES WITH A CLASSIC SAUCE BUT WITH A LESS TRADITIONAL LAYER OF MUSTARD INSIDE THE TOASTED BRIOCHE BREAD. >> IT IS A DIFFERENT VERSION THEN YOU CAN FIND. >> THE MENU INCLUDES A NOD TO HER WEST AFRICAN ROOTS. >> MY MOM IS FROM THE CONGO. OF ROASTED CHICKEN IS MY MOM’S RECIPE. >> THE MARINATED CHICKEN IS SERVED WITH PLAN TEENS AND RICE AND TOP WITH CRISPY SHALLOTS. >> EVERYBODY SHOULD TRY IT ONCE IN THEIR LIFE. >> A MORE RECENT ROUGHEST STAPLE, AVOCADO TOAST COMES WITH A GARNISH OF PICKLED MUSTARD SEED AND A HARLEM BOILED A — HARD-BOILED EGG. THE FUSION FARE HAS BEEN A WELCOME ADDITION TO THE NEIGHBORHOOD. SINCE IT OPENED IN OCTOBER OF 2021. >> WHEN WE FIRST OPENED, ALL OF THE NEIGHBORS SHOWED UP FOR US AND THEY WERE LIKE WE ARE SO HAPPY YOU ARE HERE. >> THE FRENCH WORD FOR IT WILD, THE DECOR IS SOPHISTICATED, YET SOFT LIKE THE GREEN VELVET SOFAS. >> I THINK THE RESTAURANT IS ELEGANT BUT CASUAL AT THE SAME TIME. >> A WILD IDEA DEVELOPED FROM A DREAM INTO REALITY WITH COMMUNITY SUPPORT AND ENCOURAGEMENT. >> WE REALLY WANTED TO BE THE GOOD NEIGHBOR RESTAURANT. IT MAKES ALL THE DIFFERENCE TO HAVE THOSE PEOPLE BEING LIKE OK, WE WERE WAITING FOR YOU. >> THE OWNERS OF SOMERVILLE’S FIELD AND VINE RESTAURANT AND REBEL REBEL WINE BAR HAVE A NEW JOINT VENTURE. >> IT’S A NEIGHBORHOOD BAR THAT HAPPENS TO SERVE NATURAL WIND AND PESKY CARRION FOOD. >> THE CO-OWNERS OPENED DEAR ANNIE IN CAMBRIDGE IN NOVEMBER 2020 ONE. >> IT IS WHATEVER YOU WANTED TO BE. IT IS JUST A FAMILIAR SOUNDING NAME. >> HERE, THE COZY COMMUNAL DINING AREA FEELS LIKE YOU HAVE BEEN INVITED INTO SOMEONE’S HOME, WHERE THE WIND BEING POURED IS ALL NATURAL. >> WITHOUT ANY MANIPULATION, A LOT OF THE GRAPES ARE ALLOWED TO BE THEMSELVES WITHOUT FUSS. >> THE CAREFULLY CURATED WINE LIST IS COMPLICATED BY A MORE SUSTAINABLE LOCALLY SOURCED SEAFOOD MENU. >> BECAUSE IT IS A WINE BAR WE GO WITH SMALLER OPTIONS. >> ONE OF THOSE SIGNATURE SNACKS IS A SEASONAL NOT ATTENDED FISH REPAIRED AND PRESERVED IN ALL OF OIL. >> WE HAVE HAD OCTOPUS, BLUEFISH, MACKEREL, COD. MUSCLES. >> NOW ON THE MENU A SMOKED SPANISH MACKEREL. >> GARNISHED WITH PICKLED MUSTARD SEEDS WHICH GIVES IT AN INTERESTING BARBECUE FLAVOR. >> THEY ALSO OFFER AC DOG AND AN AQUATIC TAKE ON A HOT DOG. >> SEAFOOD SAUSAGE. WE USE SHRIMP, SCALLOPS AND WHITEFISH. >> THERE IS ALSO A CRUNCHY SALAD AND A ROTATING SELECTION OF SMALLBATCH CHEESES, SERVED ALONGSIDE THE MENUS CORNERSTONE, HOUSE MADE BREAD. >> WE BEG A LOT OF SOURDOUGH IN-HOUSE. >> IF YOU ARE LOOKING TO VISIT, MAKE SURE TO KEEP YOUR EYES PEELED. THERE IS NO SIGN IT WITH THE DEER ANY NAME. ONLY THIS SET OF NEON PEEPERS IN THE WINDOW. >> WHEN WE ARE CLOSED, THE EYES WILL BE SHUT AND WHEN WE ARE OPEN, THEY ARE OPEN. AND SOMETIMES YOU HAVE THEM A WINKING, WHICH MEANS THAT WE ARE OPEN EARLIER. >> AND THIS YEAR DEAR ANNIE WAS NAMED ONE OF THE 50 BEST NEW RESTAURANTS BY THE NEW YORK TIMES AND BON APPETIT. >> SINCE WE VISITED THE CAFE THEY HAVE TOLD US THAT THE

French fusion in Boston’s Back Bay, and seafood specialties in Cambridge

Local restaurants build a following in the wake of the pandemic

Updated: 8:00 PM EST Nov 30, 2022

There’s a restaurant tucked into Boston’s Back Bay neighborhood that offers a passport to Paris – no plane required. Cafe Sauvage features a chic French fusion menu courtesy of its Parisian proprietors — husband and wife — Antoine and Anaïs Lambert. The owners of Somerville’s Field and Vine restaurant and Rebel Rebel wine bar have a joint venture: Dear Annie. Co-owners Andrew Brady and Lauren Friel opened the Cambridge eatery in November 2021 – offering cozy, communal dining with a more sustainable, locally sourced seafood menu and an all-natural wine list.

There’s a restaurant tucked into Boston’s Back Bay neighborhood that offers a passport to Paris – no plane required. Cafe Sauvage features a chic French fusion menu courtesy of its Parisian proprietors — husband and wife — Antoine and Anaïs Lambert.

The owners of Somerville’s Field and Vine restaurant and Rebel Rebel wine bar have a joint venture: Dear Annie. Co-owners Andrew Brady and Lauren Friel opened the Cambridge eatery in November 2021 – offering cozy, communal dining with a more sustainable, locally sourced seafood menu and an all-natural wine list.