“Boston’s Holiday Tradition – the Gingerbread House Class at Zebra’s Bistro” 13th Annual Parent-Child Gingerbread House Making Class – with our pastry chef Build Christmas Memories with your children. This is the one Christmas experience your child will...Read More
Awarded by Boston Magazine
Farm to Table and Nose to Tail
We embrace the “nose to tail” philosophy of cooking and use whole heritage breed hogs, free range Vermont chickens and free range Long Island ducks. In addition, our house made charcuterie and cheese menu provides the perfect start to your meal or just a bite to accompany drinks in the wine bar.
Learn a bit more about us and our friends; from our Chef to our kitchen garden and honey bees, and the local farmers, fishermen and artisans we work with each week; and connect with us.