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Events

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

~

Menu:

Pickled Pastured Hen Egg

Heirloom Chicories, Confit Mushrooms, Hazelnut, Pickled Quince

-or-

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

-or-

Durum Wheat Cavatelli

Preserved Tomato, Garden Snails, Braised Greens

***

Hard Cider Poached Scituate Lobster

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

-or-

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

-or-

Mock Coffee Pudding

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

-or-

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

MENU

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

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Heather Poached Pollock

Oat and Turnip Clapshot, Soused Shellfish, Partan Bree Sauce

Trappist #6, Brasserie de Rochefort, Belgian Ale

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Haggis

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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Four-Course Truffle Menu

Prepared by Chef Jason Bond

Invite your closest friends or most valuable business associates to this intimate and festive truffle dinner party atBondir Restaurant in Cambridge. Enjoy an alternative to the big holiday party, with a roaring fire and Chef Jason Bond’s special menu featuring black and white truffles in every course.

One Seating

6:30 PM - Passed Canapés by the Fireplace, 7:00 PM - Sit Down Dinner

$150/Person Includes Wine Pairings (Excluding tax & gratuity)

Limited seating

Please call 617.661.0009

~

Menu

Hors d’Oeuvres:

Raclette from the Fireplace with Mangalitsa Prosciutto
Truffle Tartine with Ricotta, Caramelized Onion & Anchovy
Truffled Pecorino Canederli

–Jo Landron, Atmospheres Brut, Loire, France–

Dinner:

Frisée au Lardon
Smoked Pork Rib, Alba Truffle Scented Quail Egg,
Perigord Truffle Vinaigrette

–2012 Schloss Gobelsburg, ‘Gobelsburger,’ Kamptal, Austria–

Raviolo con Uovo al Tartufo di Alba
Jersey Butter Sauce

—2010 Olivier Merlin, Macon-La Roche Vineuse, France—

Poulet en Vessie Demi Deuil
Mushroom Ragú, Pommes Aligot, Pickled Wild Leek

—2010 Chateau Maro de Saint Amant, Saint Emilion Grand Cru—

Citrus Sorbet
Tarragon and Campari

Apricot Soufflé
White Truffle Ice Cream & Almond Dragées

—2011 Selbach-Oster, Zeltinger Sonnenuhr, Mosel, Germany—

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Celebrate the arrival of the New Year with two special seating times at Bondir!


New Year’s Eve ~ First Seating, 5:30 & 6:00

For guests who prefer to dine before they ring in the New Year, we will be offering a seating that begins at 5:30 and 6:00 PM and concludes at 8:30 PM. This experience will include a celebratory seasonally inspired 4-course menu with optional wine pairings.

$85. per Guest / Optional Wine Pairing, $125.

Menu

New Year’s Eve ~  Second Seating, 9:00

For guests who prefer to ring in the new year here at Bondir, our second seating begins at 9:00 PM. Guests will be greeted with a Champagne reception and passed canapés by the fireplace. Join us for a celebratory seasonal 5-course tasting menu crafted specifically for the New Year’s Eve celebration. The evening will conclude with a Champagne toast at midnight with the Bondir team.

$110. per Guest / Optional Wine Pairing, $155.

Menu

RESERVATIONS: To reserve your seats for New Year’s Eve please call 617-661-0009 or you can also reserve online at OpenTable.


MENU
First Seating

Amuse

~

Salad of Roxbury Russet Apple and Ossetra Caviar

Hazelnut Mousseline, Marinated Parsnip, Chervil

or

Wakame Cured Foie Gras Torchon

Smoked Salsify, Kale, Preserved Dill, Brown Bread

~

Scituate Scallop

Roasted and Shaved Fennel, Cider Must, Saurkraut

or

Sunchoke and Red Winter Wheat Porridge

Soused Oysters and Mussels, Persillade, Green Juniper Froth

~

Hard Cider Poached Scituate Lobster

Boston Lettuce, Creamed Celery, Finnan Haddie

or

Braised Maine Lamb Shoulder

Charred Red Cabbage, Bean Pot Onion, Anchovy Jam, Horseradish Gremolata

~

Bitter Chocolate and Smoked Black Tea Cremeux

Freekeh, Buttermilk Sorbet, Homemade Sea Salt

or

Sassafras Panna Cotta

Autumn Olive Jam, Caramelized Yellow Carrot, Caraway Meringue

or

Rye Shortbread

Goats Milk, Preserved Prunes, Black Walnut Brittle

~

Cheese

MENU
Second Seating

Passed Hors d’Ouevres

~

Salad of Roxbury Russet Apple and Ossetra Caviar

Hazelnut Mousseline, Marinated Parsnip, Chervil

or

Wakame Cured Foie Gras Torchon

Smoked Salsify, Kale, Preserved Dill, Brown Bread

~

Scituate Scallop

Roasted and Shaved Fennel, Cider Must, Saurkraut

or

Sunchoke and Red Winter Wheat Porridge

Soused Oysters and Mussels, Persillade, Green Juniper Froth

~

Stinking Bishop Agnolotti

Barlett Pear Butter, Chestnut Preserved in Vin Santo, Crispy Quinoa, Bitter Greens

or

Aroostook Savory Supper

Soft Poached Farm Egg, Mangalitsa Lonza, Confit Potato, Leek, Truffle

~

Hard Cider Poached Scituate Lobster

Boston Lettuce, Creamed Celery, Finnan Haddie

or

Braised Maine Lamb Shoulder

Charred Red Cabbage, Bean Pot Onion, Anchovy Jam, Horseradish Gremolata

~

Bitter Chocolate and Smoked Black Tea Cremeux

Freekeh, Buttermilk Sorbet, Homemade Sea Salt

or

Sassafras Panna Cotta

Autumn Olive Jam, Caramelized Yellow Carrot, Caraway Meringue

or

Rye Shortbread

Goats Milk, Preserved Prunes, Black Walnut Brittle

~

Cheese

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Thursday, November 21, 2013 – Bondir’s 3rd Birthday in Cambridge!

Join the Bondir family in celebrating three years in our cozy first home by the fireplace. The evening’s menu will be an ode to the menus and dishes from our first few days. Plus, Bondir mini-birthday cakes for every table!

Some reservation times are still available.  617.661.0009

Come join our birthday celebration!

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Bondir Restaurant is very excited to be a participant in this year’s Boston Magazine Annual TASTE Event, on Monday November 18th, which celebrates the Boston food and dining scene, as well as benefiting the Greater Boston Food Bank. The event coincides with the release of Boston Magazine’s special November food issue. Chefs from featured restaurants will be in attendance, and guests are invited to enjoy special dishes from each restaurant prepared exclusively for the event.

This year Boston Magazine is choosing to partner one restaurant with a health-related organization, and we were thrilled to learn that Bondir was chosen to present a dish in partnership with Boston Children’s Hospital.  This partnership is particularly meaningful to Bondir because a member of the family of Chef Jason Bond and Monica Higgins has been helped so much in recent years through Children’s Hospital.

Leslie Rathfon is a Clinical Nutrition Specialist with the Optimal Weight for Life (OWL) program at Boston Children’s Hospital. Leslie was invited to participate in the event alongside the Bondir team in order to help create a healthy, kid-focused dish to serve at the event. We spoke to Leslie a little bit about her involvement at TASTE and how she feels about partnering with Bondir.
_________________

What is the OWL Program and your role within it?

Leslie Rathfon, MS, RD, LDN: “Boston Children’s Hospital and the New Balance Foundation have a common goal to combat childhood obesity. In January 2011, they united their efforts to form the New Balance Foundation Obesity Prevention Center (NBFOPC), which allowed the Optimal Weight for Life (OWL) Clinic—founded by David Ludwig, MD, PhD, in 1996—to become even more impactful . The OWL Program at Boston Children’s Hospital is a multidisciplinary clinic dedicated to treating children who are overweight or obese, and those with or at risk for type 2 diabetes. Dietary modification is a primary treatment used in the OWL program, and we help our patients by using a combination of nutritional counseling and behavior modification. We prescribe the “low glycemic load” diet to help control excessive appetite, thus reducing overeating.  In my role as a Clinical Nutrition Specialist, I work with patients, meeting them where they are at, to ease the transition toward a more healthful way of eating. I work closely with the medical provider a medical doctor (MD) or a nurse practitioner (NP) and the behavior medicine specialist to provide the patients and families with tools for success, and support them toward their health goals.”

How will the partnership between Children’s Hospital and Bondir affect Bondir’s contribution at the Boston Magazine TASTE event?

LR: “In my experience as a pediatric dietitian, children often view eating vegetables as an unexciting chore. This can prove as an uphill battle when trying to promote healthful behavior change! There is often a stigma that healthful food isn’t tasty. This couldn’t be farther from the truth – the challenge is communicating that.  That said, given our unique opportunity to collaborate with Bondir at Boston Magazine’s TASTE event, we can dispel this myth, and shed a new light on how healthful food can be flavorful and healthful. We worked on a dish that would satisfy the need for a delicious, flavorful and healthful dish that is aligned with the kind of nutrition messaging that the NBFOPC and the OWL Program are promoting.”

Were you already familiar with Bondir or Chefs Jason Bond and Marc Sheehan?

LR: “Absolutely! We are lucky to be matched with creative minds that value high quality, whole, sustainable, local foods. I am completely honored to work with such a renowned team who is so willing to take on the challenge!”

Is this your first time participating in TASTE?

LR: “Yes, it is.”

What do you hope people will come away with after enjoying the menu Bondir is sharing at TASTE?

LR: “I am confident that the collaboration will translate the message that healthful food does not need to be “cookie cutter.””

Is there anything else you’d like to mention about the program or the upcoming event?

LR: ”Thank you for the opportunity to work with the esteemed Bondir team, who has given us this platform to promote our mission.”

We’d like to thank Leslie and the Boston Children’s Hospital not only for the incredible work that they do but also for helping Bondir to make our contribution to this great event even more special!

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Tuesday Evening, November 12, 2013
Reception, 6:00 PM, Dinner, 6:30PM
$150 Per Person
Four-Course, Seasonal Menu + Tax & Gratuity
Seating is limited
Please call to reserve: 617-661-0009

Join us at Bondir Restaurant for an intimate wine dinner event when we welcome Terry Theise, winner of the James Beard Foundation Award for Outstanding Wine and Spirits Professional. Mr. Theise is a highly respected importer of boutique wines from Germany, Austria, and the Champagne region in France. A four-course, seasonal menu created by Chef de Cuisine Marc Sheehan will be served as Theise shares a selection of wines from his portfolio, hand-picked to complement the meal.

~~~

PASSED HORS D’OEUVRES:

Corned Grassfed Beef Tongue with Broccoli Marmalade and Unlaid Hen Egg

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Washed Rind Custard Cheese Tartine with Carrot Relish and Mustard Oil

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Roasted Fennel Soup with Burnt Wheat Bran and Cultured Cream

~

Teff Blini with Cured Local Albacore Tuna and Green Tomato Marmalade

2012 Muller-Catoir Haardt Scheurebe Trocken

2011 Heidi Schrock Gelber Muskateller


MENU
:

Salmagundi of Cauliflower and Nantucket Bay Scallops, Newtown Pippin Apple, Buckwheat, Fall Piccalili, Horseradish

2012 Geil Bechtheimer Scheurebe Kabinett

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Waldoboro Greeneck Turnip Roasted in the Fireplace, Confit Capon Wing, Foie Gras, Anadama Breadcrumbs, Maine Dulse Consomee

2011 Von Winning Sauvignon Blanc

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Dry Aged Beef Striploin, Poached Oysters, Charred Baby Leek, Sunchoke,Crispy Kale, Roasting Jus

2009 Gysler Spatburgunder

2010 Darting Durkheimer Spielberg Scheurebe Spatlese

~

1998 Messmer Rieslaner Spatlese

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Sorbet made with 2012 Kruger-Rumpf Scheurebe Spatlese

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Mock Coffee Pudding, Barley Crumble, Lemon Confit, Paw Paw Frozen Yogurt



More Information About Terry Theise:

Washington Post: Terry Theise, a Wine Importer Who Has Folks Talking

Michael Skurnik Wines: Terry Theise. The man, the myth, the legend.

University of California Press: Reading Between The Wines

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Bondir Restaurant is pleased to be a part of this great event! To Purchase Tickets Please Visit: Ultimate Tailgate Party

The Party

On Sunday, November 10th, 2013, Lovin’ Spoonfuls will host the third annual Ultimate Tailgate Party overlooking Boston’s scenic waterfront at Sam’s. The annual event, hosted byEsti & Drew Parsons, co-owners of Sam’s, and emceed by Charlie Rose of City Year, features 16 of Boston’s “MVP” chefs cooking high-end versions of their favorite tailgate food, a silent auction, entertainment and much more. Former Patriots player Matt Light will be on hand with his new KEEL Vodka for cocktails shaken by Sam’s own Jon Parsons and the legendary Josh Childs. We are honored to welcome Mayor Thomas M. Menino as we thank him for his relentless commitment to the city of Boston and his support of our organization.  The theme of the event resonates the ‘Spoonfuls mission: combatting hunger is a team sport!

The Cause

Currently 1 in 5 Bostonians are classified as food insecure, meaning they don’t know where their next meal will come from. Since its founding in 2010, the Lovin’ Spoonfuls team has collected more than 750,000lbs of fresh, healthy food that would otherwise be thrown away, and distributed it at no cost to local soup kitchens, homeless shelters and crisis centers throughout the city. Last year’s ultimate tailgate party allowed us to put another truck on the road, increasing our ability to pick up and drop off rescued food, and this year aims to do the same!

The Chefs

This year an all-star team of Boston’s premiere chefs will once again join the party by cooking their own creative takes on their favorite tailgate food. Guests will be able to enjoy creative comfort food from Lovin’ Spoonfuls board members Jamie Bissonnette (Coppa and Toro), Joanne Chang (Myers + Chang and Flour Bakery), and Jeremy Sewall (Row 34, Lineage, Eastern Standard Kitchen and Island Creek Oyster Bar), as well as Karen Akunowicz (Myers + Chang), Asia Mei (Sam’s at Louis Boston), Colin Lynch (Menton, No. 9 Park), Louis DiBiccari (Tavern Road), Mary Dumont (Harvest),  Alex Sáenz (Lineage),Michael Scelfo (Alden & Harlow), Daniel Bojorquez (La Brasa), Jason Bond (Bondir),Christine & Carla Pallotta (Nebo), and Joe Cassinelli (Posto). Yes, this really includes previews from 3 of Boston’s most-anticipated new restaurants in Row 34, Alden & Harlow, and La Brasa!

Tickets and Schedule of Events

The party kicks off with an exclusive VIP hour hosted by Frank McClelland of L’Espalier, from 6:00pm – 7:00pm. A limited number of VIP tickets are available for $250, which allows guests entry into the VIP hour and includes bites from the L’Espalier team, champagne, a meet & greet with the chefs, exclusive “buy it now” privileges for all silent auction items, and a VIP gift bag full of swag from some of our local supporters.

The main event will start at 7:00pm, and general admission tickets are $100. The ticket price includes access to chefs tasting stations and complimentary signature cocktails from sponsorKEEL Vodka, beer from Peak Organic Brewery, as well as wine and champagne from sponsor M.S. Walker. The Tailgate Party will also feature a silent auction with exclusive food and New England experiences, plus a photo booth stocked with everyone’s favorite football memorabilia.

Complimentary valet parking will be available.

The ticket fee is a tax-deductible donation as all proceeds from the event go directly to Lovin’ Spoonfuls.

To Purchase Tickets: Ultimate Tailgate Party

To Learn More: Lovin’ Spoonfuls

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Tuesday Evening, November 12, 2013
Reception, 6:00 PM, Dinner, 6:30PM
$150 Per Person + Tax & Gratuity
Seating is limited. Please call to reserve: 617-661-0009

Please join us at Bondir Restaurant for an intimate dinner event when we welcome Terry Theise, winner of the James Beard Foundation Award for Outstanding Wine and Spirits Professional. Mr. Theise is a highly respected importer of boutique wines from Germany, Austria, and the Champagne region in France.

A four-course, seasonal menu created by Chef de Cuisine Marc Sheehan will be served as Theise shares a selection of wines from his portfolio, hand-picked to complement the meal.

To Learn More About Terry Theise Please Visit These Links:

Washington Post: Terry Theise, a Wine Importer Who Has Folks Talking

Michael Skurnik Wines: Terry Theise. The man, the myth, the legend.

University of California Press: Reading Between The Wines

Read More