chef jason bond
“With Bondir, Jason Bond joins the ranks of our top artisan chef-owners. His intimate restaurant deserves to be a place of pilgrimage for visiting and local foodies alike. …In its humble way, Bondir serves some of the most elegantly conceived and executed dishes in the area. Bond manages to avoid the overwrought pretension that runs through too much of the current farm-to-table approach.”

— Corby Kummer, Boston Magazine

Chef/ Owner Jason Bond grew up in Wyoming and Kansas and was raised around farming and preserving the harvest. This “root cellar” style has shaped the food he prepares today. Bond moved to the East Coast in 1995 to pursue a culinary career and has worked with and learned from many passionate and idealistic chefs over the past 20 years in environments ranging from slow-smoked BBQ to Relais & Châteaux properties. Today he focuses on developing a network of food purveyors whose goals are to steward the environment and produce the best quality vegetables, fish, and meat in the world. Jason works directly with producers to find interesting vegetables and rare breeds of livestock and strives to combine traditional and modern techniques to prepare honest and flavorful food. Chef Bond opened Bondir Cambridge in November 2010.

Menus showcase the pastoral and marine bounty of our New England region and offer a finely curated selection of American and European wines and beers. Our offerings–vegetables picked the same day, fish hours out of the ocean, pasture-raised meats–will change daily, and will always be tasteful in preparation and presentation.

Each homespun dish—hand-rolled tagliatelle with chicken; braised lamb shoulder—is available in either a half or a full portion, encouraging sharing. And then there’s the fireplace, appealing staff, and intimate setting that, yes, make it feel like you’re eating in grandma’s country house. And that’s a very good thing.
— Andrew Knowlton, Bon Appétit Magazine
Small and sweet and serious without the slightest gimmickry, as homey as it is vibrant.
— John Mariani, Esquire Magazine