History Salamander began to first take a tangible form in 1993. The intent was to create a restaurant that would pursue an adventurous, Asian-tinged cuisine, served with grace and care. As the project evolved and more people joined in, the restaurant began to develop a persona of its own. The original restaurant opened in 1994 in Cambridge, Massachusetts. During the summer of 2000 we moved our home, and a new Salamander was built overlooking Copley Square in Boston's historic Back Bay. The restaurant features 15-foot windows, a Satay Bar, our Chef's Table and a Private Dining Room loaded with high-tech gadgets. Visit us for the first time or return and enjoy the Asian-inspired cuisine of Chef Stan Frankenthaler. You will be well cared for in our dining room led by managing director, Jim Smith. Environment In ambiance, Salamander has always been rich with saturated colors and a variety of materials like zinc, copper, bamboo, and raw cotton. The members of our dining room staff practice knowledgeable, friendly, genuine service. Our wine directors have always sought out the best wines and makers, and our chefs have continually delighted and amazed our guests with innovative, delicious foods. Mission Our philosophies run deep. We have strong ideals for our workplace and the opportunities our company can provide its staff. We procure our ingredients from small producers, artisans, and local farmers. We buy from over 90 purveyors and like to know each of them. Our kitchen cooks seasonally and we change our menus often. Salamander must sit on fertile ground because we have no shortage of creativity. We appreciate our community and feel supported by it. In turn, we try our best to give back to the community especially to hunger relief groups, AIDS organizations, and those advocating sustainable food choices.