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Porgy and Bess Program [pdf] - American Repertory Theater
Porgy and Bess Program [pdf] - American Repertory Theater Porgy and Bess Program [pdf] - American Repertory Theater
Dining Out NUBAR If you were familiar with the old-fashioned restaurant formerly at the landmark Sheraton Commander Hotel in Harvard Square, then Nubar, the newly renovated eatery that stands in its place, will be a revelation. For those who weren’t familiar with the Commander’s old dining space, welcome to one of Cambridge’s newest places to enjoy the freshest New England cuisine around. With a modern and stylish decor highlighted by dark wood floors, cream-colored walls, a sleek bar and a cozy lounge warmed by a gas fireplace, Nubar boasts an elegant and breezy atmosphere thanks to its high ceilings and open floor plan. The decor is not the only thing that is brand new, however. The menu has been reinvented as well, taking advantage of the bounty available throughout the region with a heavy emphasis on local ingredients. Updated takes on crowd pleasers like grilled steak frites and the Nubar burger (Angus beef served on a brioche bun) are joined by Nubar’s variations on Yankee staples, such as Maine peeky toe crabcake, Gloucester cod, Pat’s littleneck clam roast (served on angel hair pasta with baby shrimp in a garlic and 62 AMERICAN REPERTORY THEATER NUBAR Sheraton Commander Hotel 16 Garden St. 617-234-1365 Refer to Dining Guide, page 57 “ Cambridge’s newest place to enjoy the freshest cuisine around. ” white wine sauce), pan seared diver scallops (accompanied by wild mushrooms, spinach and potatoes) and a thick-as-can-be New England clam chowder, garnished with steamed littlenecks still in their shells and crumbled bacon. Innovative dishes that give a nod to seasonal fare include appetizers like the blue fish fingers and the asparagus, golden beet and goat cheese salad. New England’s ethnic heritage is highlighted as well in starters like the Taleggio polenta served with wilted baby spinach and a crispy poached egg, entrees such as potato gnocchi with seasonal vegetables and even a savory meatball sandwich loaded with marinara sauce and mozzarella. Tasty flatbreads are also available and can be topped with everything from caramelized onion, bacon and gruyere to duck confit, mushrooms and Manchego cheese. Nubar even keeps it local with desserts, serving Cambridge’s own Christina’s ice cream, among other sweet treats. A wonderful wine, beer and cocktail selection and a friendly, knowledgeable waitstaff help complete a dining experience sure to stay as enjoyable and ever-surprising as the changing of the seasons.
Dining Out NUBAR If you were familiar with the old-fashioned restaurant formerly at the landmark Sheraton Commander Hotel in Harvard Square, then Nubar, the newly renovated eatery that stands in its place, will be a revelation. For those who weren’t familiar with the Commander’s old dining space, welcome to one of Cambridge’s newest places to enjoy the freshest New England cuisine around. With a modern and stylish decor highlighted by dark wood floors, cream-colored walls, a sleek bar and a cozy lounge warmed by a gas fireplace, Nubar boasts an elegant and breezy atmosphere thanks to its high ceilings and open floor plan. The decor is not the only thing that is brand new, however. The menu has been reinvented as well, taking advantage of the bounty available throughout the region with a heavy emphasis on local ingredients. Updated takes on crowd pleasers like grilled steak frites and the Nubar burger (Angus beef served on a brioche bun) are joined by Nubar’s variations on Yankee staples, such as Maine peeky toe crabcake, Gloucester cod, Pat’s littleneck clam roast (served on angel hair pasta with baby shrimp in a garlic and 62 AMERICAN REPERTORY THEATER NUBAR Sheraton Commander Hotel 16 Garden St. 617-234-1365 Refer to Dining Guide, page 57 “ Cambridge’s newest place to enjoy the freshest cuisine around. ” white wine sauce), pan seared diver scallops (accompanied by wild mushrooms, spinach and potatoes) and a thick-as-can-be New England clam chowder, garnished with steamed littlenecks still in their shells and crumbled bacon. Innovative dishes that give a nod to seasonal fare include appetizers like the blue fish fingers and the asparagus, golden beet and goat cheese salad. New England’s ethnic heritage is highlighted as well in starters like the Taleggio polenta served with wilted baby spinach and a crispy poached egg, entrees such as potato gnocchi with seasonal vegetables and even a savory meatball sandwich loaded with marinara sauce and mozzarella. Tasty flatbreads are also available and can be topped with everything from caramelized onion, bacon and gruyere to duck confit, mushrooms and Manchego cheese. Nubar even keeps it local with desserts, serving Cambridge’s own Christina’s ice cream, among other sweet treats. A wonderful wine, beer and cocktail selection and a friendly, knowledgeable waitstaff help complete a dining experience sure to stay as enjoyable and ever-surprising as the changing of the seasons.
- Page 11 and 12: Miles Davis and Nina Simone, popula
- Page 13: Charlie Haydock, CFA Chief Investme
- Page 17 and 18: Cast (in order of appearance) Clara
- Page 19 and 20: ADDITIONAL STAFF Dialect Coach.....
- Page 21 and 22: Courtesy of Ira and Leonore Gershwi
- Page 23 and 24: ALLISON BLACKWELL Woman of Catfish
- Page 25 and 26: cast (continued) pearances include
- Page 27 and 28: cast (continued) BRYONHA MARIE PARH
- Page 29 and 30: orchestra (continued) LEO EGUCHI Ce
- Page 31 and 32: orchestra (continued) GREG NEWTON T
- Page 33 and 34: creative team (continued) Venus (19
- Page 35 and 36: creative team (continued) and Misal
- Page 37 and 38: creative team (continued) JULIE BAL
- Page 39 and 40: A.R.T./MXAT Institute For Advanced
- Page 41 and 42: annual fund donors (continued) $1,0
- Page 43 and 44: A.R.T. EDUCATION EXPERIENCE & COMMU
- Page 45 and 46: Staff AMERICAN REPERTORY THEATER ST
- Page 47 and 48: guide to local theater (continued)
- Page 49 and 50: guide to local theater (continued)
- Page 51 and 52: SLASHER, Apollinaire Theatre Compan
- Page 53 and 54: Direct from its sold-out run at the
- Page 55 and 56: guide to cambridge dining (continue
- Page 57 and 58: guide to cambridge dining (continue
- Page 59 and 60: ELL RADCLIFFE YARD CAMBRIDGE ST GAR
Dining Out<br />
NUBAR<br />
If you were familiar with the old-fashioned<br />
restaurant formerly at the l<strong>and</strong>mark Sheraton<br />
Comm<strong>and</strong>er Hotel in Harvard Square, then<br />
Nubar, the newly renovated eatery that st<strong>and</strong>s in its<br />
place, will be a revelation. For those who<br />
weren’t familiar with the Comm<strong>and</strong>er’s<br />
old dining space, welcome to one of<br />
Cambridge’s newest places to enjoy the<br />
freshest New Engl<strong>and</strong> cuisine around.<br />
With a modern <strong>and</strong> stylish decor<br />
highlighted by dark wood floors,<br />
cream-colored walls, a sleek bar <strong>and</strong> a<br />
cozy lounge warmed by a gas fireplace,<br />
Nubar boasts an elegant <strong>and</strong><br />
breezy atmosphere thanks to its high<br />
ceilings <strong>and</strong> open floor plan.<br />
The decor is not the only thing<br />
that is br<strong>and</strong> new, however. The<br />
menu has been reinvented as well, taking advantage<br />
of the bounty available throughout the region<br />
with a heavy emphasis on local ingredients.<br />
Updated takes on crowd pleasers like grilled steak<br />
frites <strong>and</strong> the Nubar burger (Angus beef served on<br />
a brioche bun) are joined by Nubar’s variations on<br />
Yankee staples, such as Maine peeky toe crabcake,<br />
Gloucester cod, Pat’s littleneck clam roast (served on<br />
angel hair pasta with baby shrimp in a garlic <strong>and</strong><br />
62 AMERICAN REPERTORY THEATER<br />
NUBAR<br />
Sheraton<br />
Comm<strong>and</strong>er Hotel<br />
16 Garden St.<br />
617-234-1365<br />
Refer to Dining<br />
Guide, page 57<br />
“ Cambridge’s<br />
newest place to<br />
enjoy the<br />
freshest cuisine<br />
around.<br />
”<br />
white wine sauce), pan seared diver scallops (accompanied<br />
by wild mushrooms, spinach <strong>and</strong> potatoes)<br />
<strong>and</strong> a thick-as-can-be New Engl<strong>and</strong> clam<br />
chowder, garnished with steamed littlenecks still in<br />
their shells <strong>and</strong> crumbled bacon.<br />
Innovative dishes that give a nod to<br />
seasonal fare include appetizers like the<br />
blue fish fingers <strong>and</strong> the asparagus, golden<br />
beet <strong>and</strong> goat cheese salad. New Engl<strong>and</strong>’s<br />
ethnic heritage is highlighted as well in<br />
starters like the Taleggio polenta served<br />
with wilted baby spinach <strong>and</strong> a crispy<br />
poached egg, entrees such as potato<br />
gnocchi with seasonal vegetables <strong>and</strong><br />
even a savory meatball s<strong>and</strong>wich loaded<br />
with marinara sauce <strong>and</strong> mozzarella.<br />
Tasty flatbreads are also available <strong>and</strong><br />
can be topped with everything from<br />
caramelized onion, bacon <strong>and</strong> gruyere to duck confit,<br />
mushrooms <strong>and</strong> Manchego cheese.<br />
Nubar even keeps it local with desserts, serving<br />
Cambridge’s own Christina’s ice cream, among<br />
other sweet treats. A wonderful wine, beer <strong>and</strong><br />
cocktail selection <strong>and</strong> a friendly, knowledgeable<br />
waitstaff help complete a dining experience sure<br />
to stay as enjoyable <strong>and</strong> ever-surprising as the<br />
changing of the seasons.
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