At Bambara, chef Nathan Powers dazzles guests nightly with his superb, but unpretentious fare. (His own favorite dish on the menu is steak frites.) With its full-exhibition kitchen, you’ll be able to enjoy dinner and a show at Bambara. I still can’t resist Bambara’s warm house-cut potato chips slathered with bleu cheese, or delectable crab-stuffed piquillo peppers with corn tartar sauce and crisp chorizo. And the lavender-grilled ahi tuna with heirloom tomato bread salad, salsa verde and black olive aioli is marvelous. Manager Art Cazares runs a very tight ship, and Bambara’s service is top-notch in every way, leaving you to only concern yourself with licking your plate clean, which will come quite naturally.
