I'm giving a talk at Harvard in October and as a somewhat scholar of food culture, I've been asked if I have any suggestions. I wanted Craigie but they're totally booked that day. I'd love something that's either been important historically (but is still good) or something that's considered to represent cutting edge Cambridge cooking now. I like Oleana but it's a little too far from where we'll be (I need to catch a train after).
It would help if it were a place where conversation can be heard.