500 Technology Square
Cambridge, MA 02139
617-758-4444
Among a crop of new restaurants to open in Cambridge's technology-driven Area IV neighborhood in late spring 2011, Area Four combines two distinct yet complementary concepts: a bakery/coffee house and a bar/oven.
Operating from early morning into late night, the restaurant starts its day serving coffee and freshly baked pastries, as well as sandwiches and other savory lunch items. On the other side of the 8x8-foot reclaimed barn door, the adjoining restaurant (open for lunch and dinner) serves simple, communal dishes presented "oven to table" from two showpiece, custom-built, wood-fired ovens that anchor the room and produce more than 90% of the menu.
Throughout both spaces, polished concrete flooring, floor-to-ceiling chalkboard menus, exposed ducting and quirky light fixtures set the tone for the Area Four experience - there are no extra frills; simplicity gives way to value. The beverage program is also deceptively simple with twelve rotating taps for local beers and twelve wines.
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Having worked as a pastry chef for some of the area's best chefs, including Gabriel Frasca and Amanda Lydon of Straight Wharf Restaurant and Provisions, Todd English and his four Boston restaurants, and as a personal pastry chef for a prominent family who summered on Nantucket, Pastry Chef Katie Kimble deftly combines high-end baking with accessible seasonal favorites.
Currently at the helm of Michael Leviton's Area Four bakery/oven/bar in Cambridge, she specializes in craquelin, croissants, homemade cookies, almond croissants and English muffins for the A4 breakfast sandwich made with housemade sausage and local farm egg frittata.
Though she's the first professional chef in her family (she graduated from Culinary Institute of America in 2005), her gardening mother (who cooked with produce from the family's garden nightly) and amateur baking father set the tone for a lifelong passion.
