WellesleyWeston Magazine


Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: https://wellesleywestonmagazine.epubxp.com/i/936516

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Page 185 of 227

gastronomy table with a view culinary delights restaurants dining out cuisine in good taste local cuisine BERNARD'S 55 Boylston Street Newton, MA 02467 617.738.3388 price range: Dinner menu: $4.25-$16.95 (appetizers) $5.25 (soups) $17.25-$29.50 (spa selections) $16.75-$42.95 (entrées) hours: Lunch: Seven days 11:30 a.m. to 4:00 p.m. Dinner: Monday-Saturday 4:00 p.m. to 11:00 p.m. Sunday 4:00 p.m. to 10:00 p.m. Sunday Dim Sum noon to 4:00 p.m. dress: Upscale casual liquor: Full with bar parking: Free mall lot payment: VISA, MC, AMEX handicapped access: Yes reservations: Suggested Function room: Private dining area for small events Bernard's Redux A Contemporary Take on Chinese Cuisine R I C H A R D L . C R AVAT T S writer from the day it first opened in the Chestnut Hill Mall in 1989, Bernard's, the eponymous eatery of the gracious and elegant Bernard Leung, differentiated itself from the area's many other Chinese restaurants to which diners had become accustomed. Leung, a Wellesley resident, decided to avoid the typical highly-stylized Chinese décor defined by bright reds and golds, as well as cornstarch-thickened sauces, thick batters on fried foods, and Americanized corruptions of classic dishes from Mandarin, Cantonese, Shanghai, and Hunan traditions. Instead, the original Bernard's had a sleek, contemporary look; a kitchen that delivered elegant, lighter sauces and preparations; and an obsession with using the freshest ingredients sourced from local suppliers. That formula for creating a very different Chinese restaurant experience was obviously suc- cessful, since loyalists have been packing Bernard's since it first opened its doors. Since 2013, B E T H F U R M A N 184 W e l l e s l e y W e s t o n M a g a z i n e | s p r i n g 2 0 1 8

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