Setting The Table For A New Chapter:
Announcing The New Five Course Menu At Bondir Cambridge
We are excited to announce that nearly five years after Chef-Owner Jason Bond opened Bondir Restaurant in Cambridge, we are introducing a New Five-Course Menu created by Chef de Cuisine Brendan Joy for $68. Our new menu transitions away from the à la carte format, and is meant to be enjoyed in its entirety.
Almost a year in the making, this five-course menu was designed to give guests a complete dining experience from start to finish for a great value, and to allow our kitchen to fully express themselves using the best seasonal ingredients brought to us each day.
The new menu will also bring a renewed focus to our wine program, elevating the experience with expertly paired wines for an additional $68. ”Every night the menu will showcase a progression of flavors that build off one another dish by dish, further enhanced by each thoughtfully chosen wine,” says Chef Joy. “This shift suits the intimacy of our 26-seat restaurant, allowing us to create a more complete culinary narrative for our guests.”
Chef Brendan Joy began his training with several of Boston’s most renowned chefs, including Michael Schlow, Ken Oringer, and Barbara Lynch. Over the past year leading the kitchen at Bondir Cambridge, Joy has introduced his deeply rooted passion for Italian cuisine to the menu, shaped by his most recent experiences at acclaimed SPQR in San Francisco and Lincoln Ristorante in New York.
The five-course menu, which can be tailored to dietary restrictions with a little advance notice, will be offered nightly Wednesdays through Mondays from 5pm to 10pm beginning Wednesday September 9th. To make a reservation, please call the restaurant at 617-661-0009 or visit www.bondircambridge.com/reservations.
Good table availability exists on weeknights and non-prime times on weekends. Reservations and walk-ins are always welcome.
Five Courses, $68
Smoked Green Tomatoes
Cured Scituate Fluke, Braised Seaweed, Buttermilk
Wild Lobster Mushroom
Potato Pancake, Black Garlic, Pickled Husk Cherry
Egg Yolk Raviolo
Summer Truffles, Brown Butter Brioche, Truffle Milk
~~~ Hudson Valley Foie Gras ~~~
Cincinnati Radish, Opal Basil, Hakurei Turnip
Rib of Wagyu Beef
Nigella, Amaranth, Sauerkraut Broth
Goat Milk Gelato
Green Strawberry Meringue, Buckwheat, Apricot Caramel