News & Events

Creative Entrepreneurs Conversation: Exploring the Links Between Music and Food - Thursday, April 20, 2017

We're open for Lunch!
Please join us on Easter for a 3-Course Easter-Inspired Menu

Sunday, April 16, 2017, $55 per person

Reservations are available between 12PM and 4PM.

Please call 617-661-0009 or reserve your table online.


Easter Lunch Menu


Traditional Condiments


Cucumber Salad

Sesame and Dulce


Duck with Tare

Gai Lan, Miso Mustard


Black Bean Marinated Daikon

Gai Lan, Miso Mustard


Tarragon Ice Cream

With White Chocolate


Carrot Cake

With Mascarpone Mousse



New Year's Eve 2016

Please Join Us For A Warm Celebratory Evening on Saturday, December 31st as we ring in the new year. We Will Be Offering A Five-Course Prix Fixe Menu That Will Include A Champagne Toast With Dessert! A Suggested Five-Course Wine Pairing Will Also Be Available.

Reservations Available between 5 pM and 10 PM.

To reserve Please call 617-661-0009 or online via Open Table


❧ MENU ❧

Nantucket Bay Scallops
Maine Dulse, Summer Berry Vinegar, Cultured Cream

Long Island Cheese Pumpkin
Pollen Vinaigrette, Chestnut Pesto

Alaskan King Salmon
Rice Milk, Bronze Fennel, Caraway

Bone-Roasted Monkfish
Parsley Curry, Marrow, White Sesame

Chioggia Beet Ice Cream
Dark Chocolate, Sorrels

$115 per person / Optional Wine Pairing $85


Make-Your-Own-Pasta Class ~ Tuesday, August 2nd from 6PM to 9PM

Please Click For Details.


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. 

We'll be visiting: South End Farmers Market @ SoWa and Boston Public Market

Sunday, May 8th
Noon - 4PM
3-Course Menu
$45 Per Person

For Reservations, 617-661-0009

Sample Menu
1st Course:
Sprouted Grain Porridge
Quail egg, asparagus, spring onion
Charred Little Gem
Hazelnut, huckleberry, wild rice

2nd Course:
Poached Mackerel
Horseradish, romaine, garlic
Braised Burdock
Porcini, baby turnip, chili

Angel Food Cake
Grapefruit, bee pollen, ginger
Honey Semifreddo
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


Roasted Parsnip
Cider, Macadamia, Sabayon
Rabbit Lasagna
Fonduta, Nasturtium

Corned Celeriac
Caramelized Sauerkraut, Maitake, Smoked Butter
Lamb Loin
Herb Crust, Baby Carrot, Baby Onion

Maple Semifreddo
Black Walnut, Persimmon
Chocolate Cremeux
Sorrel Granita, Marshmallow




Valentine's Day Weekend at Bondir

5 Courses, 75

Black Bass Crudo
Caramelized Apple, Coriander, New Olive Oil
Celeriac "Rice"
Kale Stem, Egg Yolk, Kelp Butter
Beet Pansotti
Preserved Lemon, Goat Cheese, Poppy Seed
Hen Saltimbocca
Broccoli, Sage, Preserved Mushroom
Carrot Genoise
Sultana Caramel, Walnut, Creme Fraiche Gelato


January 6, 2016

Bondir Chef de Cuisine Brendan Joy named one of "16 to watch in 2016" by

From "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


Sunchoke Cassoulet

Yellow Eye Beans, Mussels, Broccoli


Saffron Lasagna

Fonduta, Smoked Black Trumpets, Black Garlic


~~~~Black Truffle Gnudi~~~~

Truffle & Ham Brodo, Olio Verde, Castelmagno

Supplement, 40


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.


Diva Cucumbers
Red Dulse, Jersey Cow Yogurt, Black Radish, Sumac

BBQ Beetroot
Cashew Milk, Nori
Celeriac Pyramid
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.