Little Donkey is the latest collaboration of James Beard Award-winning chefs Ken Oringer and Jamie Bissonnette. Located in Central Square, one of Cambridge’s grittier neighborhoods, they cleverly claim their inspiration comes “from Jersey to Japan”. While the area doesn’t look like much, Central has a lot to offer like Improv Boston, Brick and Mortar, rated one of the best bars in the country and Zuzu, one of the only places with a steady weekend dance party.
Aside from the neighborhood attractions, you can bank on Little Donkey delivering outstanding food and cocktails—just keep in mind you’re not heading toward the quaint cobblestones of the Freedom Trail. You will find street parking on Mass Ave., but you may have to walk a few blocks to enjoy this great new spot.
On a scorching Friday night, Little Donkey was running an hour and a half wait. We lucked into two seats at the bar, giving us a great view of the bustling warehouse, country-style setting.
The lofted ceiling along with the endless square footage shattered my assumption that I would walk into a closet. Little Donkey’s spacious dining room has a pulse that creates a vibrant scene.
Two words make the meter parking and tolls a distant memory: Octopus Ceviche.
Suggested by our bartender, the Octopus Ceviche was served with yuzu, nepitella, and ahi amarillo. From the first bite to the last, the citrus, herb, and hot pepper all balanced together exquisitely. I considered getting another one but I had to explore.
For my second selection I opted for the Tuna Poke and Pickled Bean Sprouts, a delicious combination on par with my experiences in Kailua-Kona. Next up, I tried the BLT Lettuce Wraps. The wraps came out with lamb bacon, pimento cheese, tomato jam, and pickled red onion. When assembled the ingredients were fresh and decadent.
The bartenders were knowledgeable and professional. I trusted them to make my summer favorite—an Aviation, however, many people were sipping drinks straight out of grapefruits so I had to oblige and order their signature drink. The Donkey Punch includes tequila, cassis, agave, and lime. They shake it and pour it over crushed ice in a grapefruit. It’s overly complicated. It’s delicious. It’s easy to drink very quickly.
To finish up the night, I selected the Swordfish with Zucchini and Marcona Almond Tabouleh. The flavor was good, however, the swordfish was a tiny bit overcooked. Overall everything I had was exceptional. Next time, I’ll modify and order some red meat.