Chef
David Bazirgan

Boston

My Venues

Bambara
25 Edwin H Land Blvd
Cambridge, MA

Accolades

Three and a Half Stars (Fifth Floor)
San Francisco Chronicle
Three Stars (Chez Papa Resto)
San Francisco Chronicle

Rising Star Chef
San Francisco Chronicle

View all accolades ▾

Featured Content

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Best Seat in the House: Sarma, Somerville, MA

March 4, 2019

David Bazirgan, chef of Bambara in Cambridge on how to soak up the Mediterranean vibes at this Somerville all-star.

Teriyaki Sweetbreads with David Bazirgan | Secret Sauce

Watch

1:36

Teriyaki Sweetbreads with David Bazirgan | Secret Sauce

May 5, 2016

The preparation of sweetbreads requires versatility—precisely why teriyaki, a melange of both sweet and sour profiles, is up to the task. For Chef David Bazirgan of San Francisco’s Dirty Habit, teriyaki sets the stage for a full roster of flavors surrounding a centerpiece of crispy offal; bright pineapple, toasty cashew, and the soft heat of Thai bird chili and scallion. Sponsored

Where I Go Out

Pho

Miss SaiGon

$, Vietnamese, South Of Market

"Added to ChefsFeed by David Bazirgan"

Chef

David Bazirgan

Bambara

Guanciale and Egg Pie

Roberta’s

$, Outdoor Seating, Pizza, Full Bar, Lucerne Higuera

"Guanciale and Egg Pie!"

$$, Japanese, Full Bar, Ramen, Noodles, Lower East Side

"Killer Shio Ramen."

Roli Roti Gourmet Rotisserie

$$, Food Truck, Breakfast, Food, Embarcadero

"Thomas Odermatt has a rolling truck with a built-in spit where he cooks his delicious pork and serves it on a soft Acme roll with caramelized onions, pepper cress and crispy pork skin. Mmmm."

Chef

David Bazirgan

Bambara

Two-way combo barbecue

Memphis Minnie's BBQ

$$, Bbq, Lower Haight

"This cool spot in the Lower Haight is owned by Bob Kantor. It's a fine establishment, named after an American female blues artist. I get pulled pork or beef ribs with cole slaw and baked beans. Wash it down with an Anchor Steam and it's all good."

$, Vietnamese, Sandwiches, Breakfast, Tenderloin

"This excellent bánh mì hole-in-the-wall is located at the edge of the Tenderloin. The meatballs have great seasoning, the sauce is delicious, the rolls are warm and toasty. There's always the right amount of julienned vegetables, cilantro, and jalapeños."

Chef

David Bazirgan

Bambara