News & Events
Make-Your-Own-Pasta Class ~ Tuesday, August 2nd from 6PM to 9PM
Past News & Events
Summer Solstice Party at Steel & Rye, Tuesday, June 21, 2016
This Tuesday . . enjoy food, drinks, silent auction, and raffle prizes all while supporting a really great cause.
The Boys and Girls Club of Dorchester provides children a safe place to learn and grow, relationships with caring adult professionals, and life-enhancing programs and character development experiences.
Bondir Cambridge Chef de Cuisine Pierce Kelley joins a team of great chefs in support of a great cause!!! Please consider buying a ticket to attend this fantastic event hosted by Steel & Rye in Milton, MA. Thank you!
Visit the Eventbrite page for details, and tickets.
Mother's Day, 2016
Join us for a special Market Lunch on Mother's Day. We are featuring two separate 3-course menus - one completely vegetarian. Both menus will be created "day-of" from the Fresh produce at the farmer's market that morning, as well as the week's best offerings from our local farms, as usual.
Sunday, May 8th
Noon - 4PM
$45 Per Person
For Reservations, 617-661-0009
Sprouted Grain Porridge
Quail egg, asparagus, spring onion
Charred Little Gem
Hazelnut, huckleberry, wild rice
Horseradish, romaine, garlic
Porcini, baby turnip, chili
Angel Food Cake
Grapefruit, bee pollen, ginger
Cocoa nib, sorrel, nasturtium
Easter Brunch, Sunday March 27, 2016
Join us for an Easter-inspired lunch menu!
March 27th from 12 to 4PM
3-Course Menu, $55 per person
Reservations: OpenTable or call 617-661-0009
Cider, Macadamia, Sabayon
Caramelized Sauerkraut, Maitake, Smoked Butter
Herb Crust, Baby Carrot, Baby Onion
Black Walnut, Persimmon
Sorrel Granita, Marshmallow
February 12th, 13th, & 14th, 2016
Valentine's Day Weekend at Bondir
5 Courses, 75
Black Bass Crudo
Caramelized Apple, Coriander, New Olive Oil
Kale Stem, Egg Yolk, Kelp Butter
Preserved Lemon, Goat Cheese, Poppy Seed
Broccoli, Sage, Preserved Mushroom
Sultana Caramel, Walnut, Creme Fraiche Gelato
January 6, 2016
Bondir Chef de Cuisine Brendan Joy named one of "16 to watch in 2016" by Restaurant-Hospitality.com
From RestaurantHospitality.com: "In a hotly competitive business like restaurants, it takes more than mad cooking skills or business smarts to survive. It takes something special, often a passion, and these 16 individuals have it. Keep an eye on these people—we expect big things from them." Click to read about Chef Brendan Joy
December 31, 2015
A New Year's Eve Celebration
Five Course Seasonally-Inspired New Year's Eve Menu, $75 per Person. For Reservations please call 617-661-0009 or reserve online via OpenTable. A special selection of champagnes chosen to compliment the menu will be on offer for this celebratory evening.
Live Scallop Crudo
Preserved Blood Orange, Kefir Cream, Ice Plant
Yellow Eye Beans, Mussels, Broccoli
Fonduta, Smoked Black Trumpets, Black Garlic
~~~~Black Truffle Gnudi~~~~
Truffle & Ham Brodo, Olio Verde, Castelmagno
Beef Rib Confit
Budino di Pane, Radicchio Marmalade, Bordelaise
Preserved Summer Strawberries
Buckwheat, Gianduja Pudding, Basil
November 22, 2015
Guest Chef Leo Asaro Joins the Bondir Kitchen for One Night Only
6 Course Tasting Menu, $68 pp
Reservations from 5PM to 10PM
Please call 617-661-0009
or reserve online with Open Table
Chef de Cuisine Brendan Joy has invited his old friend, Chef Leo Asaro, to join him for one night as a guest chef in the Bondir Cambridge kitchen. Originally from St. Louis, with deep Italian roots, Chef Leo Asaro spent family summers in Cape Cod, digging clams with his brother and learning how to cook the local larder found in the northeast. Upon his graduation from Johnson & Wales University in Providence, RI, Chef Asaro served an externship under Daniel Boulud in New York. He has worked for Chef/Restaurateur Michael Schlow for more than 10 years: at Radius Restaurant where he worked alongside Chef Brendan Joy, as Executive Chef of Via Matta; and most recently, as Executive Chef at Tico Restaurant. This dinner reunites Asaro and Joy behind the pass for the first time since their days as line cooks at Radius Restaurant.
Red Dulse, Jersey Cow Yogurt, Black Radish, Sumac
Cashew Milk, Nori
Rhode Island Greening, Tomme, Pine Nut
Charred Baby Octopus
Autumn Berry Mojo, Wild Watercress, Shepody Potato
Chickering Farm Veal Loin
Matsutake, Treviso Radicchio, Fermented Mushroom Jus
Beeswax Roasted Quince
Pine Meringue, Chestnut Honey, Brown Bread Gelato
-Asaro & Joy
September 20, 2015
Bondir Chef-Owner Jason Bond receives very first Culinary Stewardship Award from WGBH.
Bondir Chef-Owner Jason Bond was "...really honored to receive the first Culinary Stewardship Award from WGBH. Thanks for a fabulous day among great people and great chefs/wine peeps," via Chef Bond on Instagram.
From the WGBH Food and Wine Festival: "The award celebrates a chef who educates or informs on food topics or cooking techniques, inspires others to try new things, and contributes to the improvement of food quality by investing in a sustainable food supply chain."
September 9. 2015
Announcing! Our New Five Course Menu Begins September 9th.
August 18, 2013
First Garden Harvest Dinner
Please join in celebration of Bondir Gardens first harvest! For 2 weeks in August we will feature a special four course, prix fixe menu composed of fresh, seasonal ingredients locally-grown at the garden. Bondir Gardens is farmed by Veronica Chudik, as part of Tufts University’s New Entry Sustainable Farming Project. The menu will be accompanied by an optional drink pairing featuring wine and homemade sodas accentuated with foraged flowers, roots and aromatics.
Snow Leopard Melon and Fennel
Rye Berries with Walnut Vinaigrette, Belted Galloway Bresaola, Bronze Fennel, Oat Tuile
Chilled Scituate Lobster
Haricots Verts, Boothby Blonde Cucumber & Kohlrabi Salad, Coquillage Vert
Apple Street Farm Pork Shoulder
Piperade, Dressed Tomatoes, Purslane
Confit and Caramelized Tomato
Green Tomato Tart, Lemon Gem Marigold Frozen Yogurt, Fresh Herb & Spice Caramel
July 30, 2013
A Summer Food Opera
A Summer Food Opera
Chef Jason Bond and iconoclastic composer Ben Houge team up for their third collaboration, “Beside the White Chickens: A Summer Food Opera,” at Bondir in Cambridge, MA, on July 30, 2013. “Food opera” is the term coined by Houge and Chef Bond to describe their unique, multisensory events, which pair taste and sound to an unprecedented degree. Houge adapts interactive music techniques from his seventeen-year career in the video game industry to generate a responsive, real-time score for Chef Bond’s acclaimed, innovative, and locally-focused cuisine, celebrating a meal as a time-based art form and exploring their shared vocabulary of texture, timing, color, counterpoint, morphology, and memory. Article & video about event: New Music Box
EVENT: January 8, 2013
Mangalitsa Pig Butchering Demonstration and Dinner
Join Chef Jason Bond for an informative afternoon in the Bondir dining room as he leads a Mangalitsa pig butchering demonstration, with dinner to follow, for an intimate group of ten guests. Chef Bond will show participants his butchering techniques on this heritage breed of pig, known as “the Kobe Beef of Pork.” (Chef Bond introduced the Mangalitsa pig to New England in 2009.) Participants will experience a complete hands-on demonstration as techniques from traditional to modern are demonstrated, including sous-vide, curing, dry-aging, and the use of “difficult” parts of the animal. The afternoon will include discussions on strategies for managing and pacing of usage of animal from delivery of animal through its final serving. The demonstration will conclude at 6:00 p.m. and a Mangalitsa menu from the day’s work will be served.
November 8, 2011
A Special Dinner to Celebrate WILD FLAVORS by Didi Emmons
Please join us and our good friends Didi Emmons and Eva Sommaripa for a special dinner to celebrate the release of Didi’s new book WILD FLAVORS, One Chef’s Transformative Year Cooking From Eva’s Garden. Didi and her inspiration – celebrated organic farmer Eva Sommaripa, will share stories and read from the book. Chef Jason Bond will offer a menu based on the ingredients and recipes from Wild Flavors.