Area Four and our A4 outposts are united by creativity, fearlessness and an unrelenting commitment to quality. Our team is made up of passionate and forward-thinking specialists on the cutting edge of their craft. We aren’t fancy or fussy. We believe in real, straightforward food and drink.
SIMPLE IS HARD. WE DO IT RIGHT.
Posted on 05 Sep 2013 Comments Off on Press
phone: 617.375.9700
email: asasso@marlomc.com
Yankee Magazine
What makes the pizza here so good? Chef Jeff Pond uses a 12-year-old starter in his dough, then lets it ferment for nearly three d...
Best of Boston
"The buttery garlic knots are a meal unto themselves, but you’ll want to save room for the farm-fresh salads and blistery p...
Best of Boston 2014
"To find espresso this good—hot and potent, with a nutty crema—served sans withering disdain is a rare thing indeed."...
Boston Magazine
"The founders of Area Four identified a need and filled it: a cafeteria for the Cambridge tech crowd proffering consistently ...
Zagat: Best Outdoor Dining
To be honest, it's only because of the restaurant that we even know this zone nestled between Kendall and Central squares is techn...
Flavor & the Menu
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Boston Where
The founders of Area Four like wood-fired ovens so much that he had one custom-designed for their Cambridge spot and cooks the ent...
The Boston Globe
...Actor Michael Keaton, in town shooting "Clear History" with Larry David, had lunch at restaurant Area Four on Wednesd...
The Tasting Panel
The cooking at Area Four is built around a pair of wood-burning ovens that glow inside the open kitchen, out of which come an arra...
The Improper Bostonian
The dough is made with the same starter developed for Cambridge's Area Four, and the style of the pie--with the deep char traditio...
The Boston Globe
Jeff Pond, the chef at the new A4 pizza spot in Union Square, Somerville, planned his menu around the fall beers. ...
The Boston Globe
Those 36 seats are highly covetable. First, there is A4's great pizza--wood-fired; crisp, charred crust made from 10-year-old sour...
The Boston Globe
From Dec. 8-16, Area Four pastry chef Katie Kimble offers her take on sufganiyot -- a light yeasty dough laced with vanilla and fi...
The Boston Globe
Just about everything, from handmade mozzarella and smoked bluefish to a sourdough crust that the chef has been nursing for 12 yea...
The Boston Globe
...There have been other efforts raising awareness about eating lesser-known fish. Chefs Collaborative hosted a "Trash Fish S...
The Boston Globe
The Area Four chef is almost poetic about his oven. "There is something so primal about the nature of cooking with fire that ...
Plate
"I grew up camping, so I love s'mores. It's a nostalgia thing for me; my favorite part is the marshmallow. I make them for ou...
The Boston Phoenix
Attention chefs, line cooks, servers, bussers, and dish-washers! There ain't anything in this world quite like post-shift hunger, ...
Nylon Guys
Everything about this Cambridge, Massachusetts, pizzeria is smart, from its location (practically on the campus of MIT) to its cli...
National Culinary Review
Area Four, a bakery, cafe and restaurant in Cambridge, Mass., also does a cheesecake, but with a Vermont Coulommiers, similar to b...
The Improper Bostonian
Area Four. The Moniker sounds like something from a realtors map, but the food is anything but dull. The pizzas--with thick cut mo...
The Improper Bostonian
Pizza isn't the only kind of pie coming out of Area Four's wood-fired ovens. In fact, the slice of the day is the head-lining dese...
The Improper Bostonian
Chicken wings are an enduring bar snack, but Area Four swaps Buffalo-sludged drunkstocks for bites bursting with umami flavor than...
GQ
...Head to Area Four for the Hot Mess, a farm-fresh variation of the classic trucker scrambler... ...
Boston Globe Magazine
These three "spreads," as Area Four so humbly calls these fabulous meze, are packed with flavor... It seems like there's...
Esquire
For me, cooking at home is less about being a chef and more about being a dad. I have a limited time frame and a "do no harm&...
Das Auto
Area Four, a new Internet-age bakery/restaurant, has taken Kendall Square by storm with organic food, including award-winning pizz...
The Dallas Morning News
The chef and co-owner of Area Four has turned his passion for creating scrumptious dishes brimming with local, sustainable ingredi...
The Boston Herald
For some folks, fruit and yogurt just won’t do it for breakfast. For them, the morning meal must be creative, indulgent and, yes...
The Boston Phoenix
Area Four's Web site describes it as "Coffee, Bakery, Bar, Oven." If the area near MIT and Kendall Square does not deman...
Boston Magazine
Since opening in 2011, this all-purpose spot has become Kendall Square's community dining room, the place Cantabrigians gather to ...
Boston Magazine
Why It's Great: The co-owners have perfected the art of the casual, local-leaning eatery....
The Boston Herald
Buffalo Chicken Pizza is nothing new. But few do it with the same decadent skill as A4 Pizza in Somerville, the new neighborhood j...