“At first glance, it looks like just a baked potato. But let us reassure you that Rachel Miller’s salt-baked potato is anything but ordinary. The Southern transplant is the sous chef of Bondir, in Cambridge, Massachusetts, and is still acclimating to New England winters. She created her potato recipe as a panacea for cold nights …”
Read the rest of “A Day In The Life of Rachel Miller” and get her recipe, Salt-Baked Potatoes with Junpier Compound Butter, here: Tasting Table – Sous Chef Series
Read Full Article Here: Gauge
With a promising investor dinner planned for tonight, Jason Bond, chef-owner of Bondir in Cambridge, is confident he’ll have what it takes (financially and otherwise) to open a second restaurant in Concord this summer.
“I think it’s going to work out,” said Bond in a conversation with Zagat. “That’s always good news.”
Read Complete Article Here: Zagat
Other recent press about Bondir’s second location:
Wicked Local Concord
Bondir’s tiny kitchen welcomes its first sous-chef
By CASSANDRA LANDRY | November 27, 2012
“. . . When Jason Bond first opened Bondir’s heavy barn doors in November of 2010, his contemplative, cozy, daily-changing dishes made him an instant rock star with the food community. The 28-seat Cambridge dining room is perfectly intimate (so intimate that I always feel like I should help with the dishes after our meals there, and then share cinnamon-spiked port by the fire with the staff into the night), but in many ways, that first year was defined by solitude behind the scenes. Bond was the Lone Ranger of the kitchen range, and he came to realize he needed someone to share his vision for the little farmhouse-style spot on Broadway, across from the bodega and the body shops.
“So now Miller, at 24 years old, finds herself sharing the helm of one of the Boston area’s most in-demand restaurants, in a position that many young chefs would kill for …”
Read Full Article Here: THE BOSTON PHOENIX
“This is the time of year we can look forward to spring ingredients beginning, slowly, to reappear on plates around town. How does that work in the midst of a comfort food revival?
“Bondir in Cambridge (pictured) serves one very extraordinary sauerbraten, or German pot roast, made with Wagyu beef… It’s absurdly tender”
– Devra First, Globe staff
Read Article Here: Boston Globe
Tangerine Dream at Bondir
From New York Magazine and Grub Street NY
“To find all the picks on this list, Grub Street’s editors scoured their respective cities, then put the call out to critics around the country and chefs such as Andrew Carmellini, Michelle Bernstein, and Seamus Mullen. What we found were some of the most impressive, eye-popping creations we’d ever seen.”
Continued Here: Tangerine Dream at Bondir