Bazirgan’s Bambara Brunch: Beignets, Benedict, Bagels

Last summer, David Bazirgan assumed the role of executive chef at Bambara in East Cambridge, and this week he will unveil his first brunch menu for the restaurant. Launching Saturday, April 8, the new brunch menu reflects influences from Bazirgan’s Armenian heritage and inspiration from seasonal ingredients, along with a spin on Bambara’s New American cuisine.

Here’s a peek at the menu, which includes beignets filled with red currant preserve, French toast made with an Armenian sweet bread called choereg, eggs Benedict, a turkey and avocado tartine, lobster fettuccine, smoked salmon on a bagel, and more.

Bazirgan relocated to Boston last year from San Francisco, where he worked at Bakara, Dirty Habit, Chez Papa Resto, and Fifth Floor. He’s originally from Newbury, MA and previously worked at Olives and No. 9 Park.

Bambara is open for brunch from 8 a.m. to 2 p.m. on Saturday and Sunday.

Provided

• Chef David Bazirgan IN at Bambara [EBOS]