We look forward to seeing you and celebrating the 2014 holiday season. We will close for a few days over the holidays to spend time with our families. Please join us when we re-open during this great time of year in Cambridge!


We will close Tuesday, November 25th through Thursday, November 27th and re-open at 5:00 on Friday, November 28th.


We will close Tuesday, December 23rd through Thursday, December 25th and re-open at 5:00 on Friday, December 26th.

New Year’s Eve

Please join us on Wednesday, December 31st  for a very special New Year’s Eve celebration. Reservations are now being taken. Two seating times at  6:00 PM and 9:00 PM. More details coming soon! Please call for more information. 617-661-0009

New Year’s Day

We will be closed on Thursday, January 1st and re-open at 5:00 on Friday, January 2nd.

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For more details about this event, please visit the 50 Local website and click the “Events” link on the top of the page.

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JUNE 1ST, 2014, 2PM – 6PM

The Fairmont Battery Wharf

3 Battery Wharf Park, Boston, MA 02109

“CREATE is a celebration of art, food, drink and music by Chef Louis DiBicarri. Now in its third year, the festival draws inspiration from Chef DiBiccari’s strong ties to the local artistic community, and aims to showcase homegrown talent. CREATE both locates and celebrates nascent talent, pairing upcoming artists with the next wave of the city’s great chefs. You may not know their names, and in many ways you’re not supposed to. The point is that you won’t be able to forget them after seeing and tasting their work.”- CREATE BOSTON 2014

Read about last years event:
Artscope: New Englands Culture Magazine

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Celebrate Mother’s Day at Bondir!

Special 4-Course Dinner Menu

Reservations are welcome from 5 PM to 10 PM.

Please call us at 617-661-0009 or make your reservation online with Open Table.


Handmade Burrata
Greenhouse Greens, Shaved Petite Vegetables, Artichoke Barigoule, Toasted Pistachio Vinaigrette
Smoked Scottish Sea Trout
Fava Bean and Spelt Fettunta, Shaved Fennel, Fines Herbs, Cultured Cream
Triticale Pici with Braised Rouen Duck Leg, Dandelion Greens, Pickled Sultanas, Anchovy Breadcrumbs
Shirred Farm Egg
Braised Morels with Roasted Shitakes, Wheatberries, Spring Onion, Mustard Green Broth
Scituate Scallops
Roasted and Shaved Heirloom Radishes, Berkshire Ramps, Meyer Lemon-Garum Vinaigrette
Dry Aged Massachusetts Beef Striploin
Glazed Celeriac and Fiddlehead Ferns, Stewed Soldier Beans, Red Wine Jus
Maine Chocolate Potato Cake
Cardamom Ice Cream, Salted Scottish Shortbread, Muscat Grape Jam
Rhubarb Semifreddo

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Please join us at Bondir between Monday May 5th and Sunday May 11th when we participate in the 15th Annual Boston Bakes for Breast Cancer event.  We have also joined the 50% Club which means that fifty percent of all dessert sales for that week will support the Dana-Farber Cancer Institute and Bakes for Breast Cancer.

We hope to see you! Don’t forget to save room for dessert!

For more information please visit:

Boston Bakes For Breast Cancer

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We are so excited to be participating in Taste of the Nation Boston on April 29th. Get your tickets now and please join us.

Taste of the Nation Boston
April 29, 2014
6:00 p.m. VIP/7:00 p.m. GA – 9:30 p.m.
Cruiseport Boston at Black Falcon Pier
1 Black Falcon Avenue
Boston, MA 02210

100% of ticket sales support No Kid Hungry’s efforts to end childhood hunger!

For tickets and more information please visit:

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Chef Jade Taylor (Sous Chef, Bondir Cambridge) prepares a 4-course dinner in the TR Street Foods “Studio” space!

Tavern Road

343 Congress St. Boston, MA 02210

Monday, April 14, 2014 from 7:00 PM to 10:00 PM

For Complete Details Please Visit:

Eventbrite – Chef’s Studio Dinner with Jade Taylor

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Valentine’s Day Weekend at Bondir Restaurant
Special 4-Course Prix Fixe Menu

* *  For Friday 2/14, Saturday 2/15, & Sunday 2/16 * *

$85 Per Person

$125 with Wine Pairings



Pickled Pastured Hen Egg

Heirloom Chicories, Confit Mushrooms, Hazelnut, Pickled Quince


Poached Winter Shellfish

Cider Apple Dashi, Braised Celery Root, Ossetra Caviar, Fried Bread Crumbs


Foie Gras and Forono Beet Torchon

Spice Poached Beets, Mustard Greens, Almond Biscuit

($16 Supplement)


Smoked Venison Heart

Confit Potato Salad, Charred Cabbage, Caraway, Cultured Cream


Durum Wheat Cavatelli

Preserved Tomato, Garden Snails, Braised Greens


Hard Cider Poached Scituate Lobster

Rutabaga Roasted in the Fireplace, Prunes, Sauce Americaine, Fines Herbes


Braised Vermont Veal Breast

Roasted Sunchokes, Brussels Sprouts, Pistachio, Caramelized Milk


Chocolate and Earl Grey Tea Cremeaux for Two

Cara Cara Orange, Oat Biscotti, Homemade Sea Salt


Mock Coffee Pudding

Oat Crumble, Cocoa Nib Dacquoise, Medjool
Date Jam, Confit Lemon


Buttermilk & White Flint Corn Pound Cake

Meyer Lemon Macaroon, Paw Paw Sabayon, Lip Stick Chili Chantilly

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Image Credit: From the collection of the Boston Athenaeum. William Sharp [1803-1875], The Real Scotch Polkas, circa 1846. Chromolithographic sheet music cover. 13 x 10 inches [sheet]. Gift of David Tatham, 2004

**** UPDATE (1/23/14) – This event is currently sold out. If you are interested in attending, please give us a call to be placed on our waiting list.

On Tuesday, January 28th, 2014 please join us at Bondir in Cambridge for a traditional Burns Night Supper in celebration of the legendary poet Robert Burns and his birthday. The menu will feature a five-course dinner prepared by Chef de Cuisine Marc Sheehan and will highlight traditional Scottish fare with an emphasis on wild game dishes paired with craft brews. Burns devotees will enjoy poetry readings, dancing, and live music. Scottish attire encouraged!

Scottish poet and lyricist Robert Burns, is regarded as the pioneer of the Romantic Movement. Celebration of his life and work became nearly a national charismatic cult during the 19th and 20th centuries, and his influence has long been strong on Scottish literature. Burns Suppers began in 1802 in conjunction with ‘Robert Burns Day’ celebrate on January 25th, the poet’s birthday. Historically, Burns enthusiasts would gather together and read works of the famed poet along with dining on Scottish dishes on this day. Suppers are held around the world in honor of this influential Scottish cultural icon.

To reserve, please call Bondir Cambridge at (617)-661-0009. Seating is limited and reservations are required.

WHERE: Bondir | 279A Broadway | Cambridge, MA 02139

WHEN: Tuesday, January 28th, 2014 – 6:00PM

COST: $85 per person includes beer pairings (tax and gratuity not included)

RSVP: To reserve, please call Bondir Cambridge, (617) 661-0009


Brown Bread

Oat and Honey Brioche

Cultured Drambuie Butter


Highland Game Soup Lorraine

Game Bird Dumpling, Green Kale, Anchovy

Jack D’Or, Pretty Things Beer & Ale Project, Somerville, MA


Heather Poached Pollock

Oat and Turnip Clapshot, Soused Shellfish, Partan Bree Sauce

Trappist #6, Brasserie de Rochefort, Belgian Ale



Mashed Turnip and Roasted Celeriac,

Braised Red Cabbage

Founders, Breakfast Stout, Grand Rapids, Michigan


Axis Venison Leg

Colcannon, Carolla Potato Stovies, Roasting Jus

Traquair House, Jacobite Ale, Peeblesshire, Scotland


Queen of Puddings

Buttermilk Cake, Meyers Lemon Marmalade, Poppy Seed Meringue

Ommegang, Witte, Cooperstown, NY

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