Garden at the Cellar

Specialties

In its unassuming location between Harvard and Central Square in Cambridge, the Garden at the Cellar is a neighborhood spot offering inventive, seasonal small plates in a warm and comfortable setting.

History

Established in 2006.

In 2009, Garden founder Chef Will Gilson hired Brandon as his Sous Chef. Brandon brought a new set of skills and ideas to Will’s kitchen and the Garden team, adding a creative flair, which often combines humble, labor intensive methods with modern molecular techniques. The Garden at the Cellar strives to provide a comfortable neighborhood environment, producing inventive food, that nurtures the community. Since Brandon has taken over as Chef and Owner he has delighted in the opportunity to continue these pursuits. Chef Brandon has maintained strong partnerships with our suppliers, the areas fisherman and farmers, as well as other neighborhood businesses. As for the food, it is as comforting and delicious as ever, and continually offers new fun, and thoughtful surprises.

Meet the Business Owner

Brandon A.

Business Owner

Chef/​Owner Brandon Arms began his career in restaurants in 1993 as a dishwasher at a family-​owned Italian restaurant, Paisan’s, located in the heart of downtown Madison, WI. Soon he was working in some of the finest kitchens in the Madison area, including Tami Lax’s Harvest, the Edgewater Hotel, and Maple Bluff Country Club. It was at the latter that Brandon specialized in table side cooking reminiscent of bygone French dining service, adding guest interaction to the pressure of precision cooking. Finally, after years of professional training, he enrolled at the New England Culinary Institute (N.E.C.I.), graduating in 2006.

Brandon returned to the site of his N.E.C.I. externship to further his education in one of Boston’s finest, and most challenging kitchens: Chef Ken Oringer’s flagship restaurant Clio. «There are so many things out there, if you know where to look and what to do with them, the possibilities are endless.»