Press
"And then there's the fireplace, appealing staff, and intimate setting that, yes, make it feel like you're eating in grandma's country house. And that's a very good thing." - Andrew Knowlton, Bon Appetit, Best New Restaurants 2011
"Bondir is special. It’s the rare restaurant equally suitable for regular weeknight visits and celebratory occasions. Eating here is a highly personal experience, never quite the same twice. You will find ingredients you’ve never tasted before, and familiar ones prepared new ways." - Devra First, Boston Globe
"Dinner on night two is at Bondir, where each dish on the wildly inventive menu (think: local scallops with apple, pickled garlic scapes, and coriander froth) is available in whole or half portions." - Mark Byrne, GQ Magazine
"With Bondir, Jason Bond joins the ranks of our top artisan chef-owners. His intimate restaurant deserves to be a place of pilgrimage for visiting and local foodies alike." - Corby Kummer, Boston Magazine
"Jason Bond is one of Boston’s least-known best chefs. He’s a quiet, self-effacing guy, seemingly more comfortable behind a stove than in front of a camera. His food is equally laid-back. It’s confident, misleadingly simple fare that celebrates ingredients and the seasons." - Matt Schaffer, Boston Herald
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Plate Magazine: “Squash, Fennel, and Brûléed Marshmallow Top this Autumn Danish at Bondir” October 2020
“The chef's work-of-art rotation of pastries are inspired by the seasons, extra ingredients from other dishes, or preserved items he scores in the pantry (like candied rose petals he pickled two years ago that top his baklava croissant).”
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The Boston Globe: “Unexpected croissants from Bondir. Jason Bond built a reputation for creativity in the kitchen at his Cambridge restaurant Bondir, and he’s still at it.” September 2020
“It’s a labor-intensive process that takes hours of rolling the dough and folding in slabs of cold butter repeatedly, so most pâtissiers use machines. His {Jason Bond’s} burnished, crispy, and airy croissants come plain and embedded with chocolate, but he’s also turning out more elaborate creations using the croissant as a canvas, as you might a crepe. “We’re take-out, for now but still want to give people something new,” he says. Bondir’s croissants are available at Formaggio Kitchen, 244 Huron Ave., Cambridge, 617-354-4750, and 94 Hampshire St., Cambridge, 617-714-5758;Lamplighter Brewing Co., 284 Broadway, Cambridge, 617-945-0450, and at Bondir, 279A Broadway, Cambridge, 617-661-0009.”
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Boston.com: “From fine dining to takeout: How some of Boston’s most upscale restaurants are adapting to the coronavirus pandemic” April 2020
““We’re not cutting down on quality, but the price is lower and the preparations are simpler,” Bond said, sharing that while there’s less caviar on the menu, he’s still using top-notch fish and beef.”
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THRILLIST: “Cozy Up at These Romantic Restaurants in Boston” February 2020
“Jason Bond’s cozy, farmhouse-like space is catnip for romantics, and not just because of the tiny fireplace lounge up front.”
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THE INFATUATION: “Where To Eat And Drink During A Snowstorm.” January 2019
“ . . . Bondir is basically the cozy Berkshires cabin that would fall out of the sky if Martha Stewart were struck by a bolt of lighting while cross-country skiing.”
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Fresh New England Interviews Chef Jason Bond June 2018
“My goal is to come as close as possible to my idea of the ideal meal which, at its most basic is, Grandma goes out and cuts asparagus along the fence line and cooks it for me for dinner. That’s it. But the care she took in selecting the best asparagus and the care she took in cooking it and making it just right for people she cares about – that is the goal for us.”
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"L'avis du Petit Futé sur BONDIR" June 2018
"Ici, on ne vient pas dîner, on vient chercher une expérience gustative. Vous n'y trouverez pas seulement de l'originalité, mais une identité. Derrière cette humble façade, une des meilleures tables d'hôtes du Massachusetts où l'on vient s'octroyer une parenthèse gastronomique unique."
Translation: "Here, one doesn't come to dine, one seeks a sensory experience of the palate. You will not only find originality, but an identity. Behind this humble facade is one of the best tables d'hôtes in Massachusetts, where one indulges in an unique gastronomic diversion."
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The Food Lens: "Tableside with a Somm: Bondir Cambridge" by Ellen Bhang May 2018
"...“I’m trying to hang onto the experience,” says the chef-owner of Bondir Cambridge, reflecting on a recent journey to Argentina. Fortunately—for us and for him—he’s pouring a couple of special bottles that call to mind his April sojourn."
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Boston Globe: "From the Bar: At Bondir, grüner harmonizes with grilled squid" by Ellen Bhang October 2017
"As autumn progresses, don’t be surprised if squid gives way to mackerel, and pumpkin replaces the sweet nightshade. “It’s fun to do what we do,” Bond says. “We find special ingredients and let them express themselves.”"
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Travel and Leisure: "Boston's Surprising New Food Scene" by Corby Kummer August 2016
"... Jason Bond, whose cozy Cambridge restaurant Bondir serves pitch-perfect food based strictly (but never showily) on local ingredients."
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MassRealty: "Bondir Restaurant Brings 'Positive Message' to Cambridge" May 2016
"Within walking distance to Central, Kendall and Inman Squares, Bond says it's common to see both locals and tourists walking, biking and enjoying the area every day. To match the locale, Bond describes his storefront as a simple, but welcoming place."
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Conde Nast Traveler: "The Perfect Weekend in Boston" August, 2015
"Warm and intimate and rich with rustic detail, the small Cambridge dining room is perfectly suited to food that dances across the slender intersection of imagination and technique, flashing rare mashups of fearlessness and thoughtful care."
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USA Today Travel: "Made in Boston: Beantown's flagship flavors" July, 2015
"Since opening in a tiny Cambridge space in 2010, Bondir has changed the way many locals think about seasonal, New England farmhouse-inspired cuisine."
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Opinionated About Dining (OAD) - FRESH List 2015: "Bondir Cambridge, New England Regional Winner" July, 2015
"The FRESH List celebrates the 100 best American restaurants that feature; F – Farm-to-Table cuisine; R – Regional American Cuisine; E – Ethnic Cuisine; S – Sustainable Ingredients; served with American-style H – Hospitality."
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Yankee Magazine: Best Dining In Boston 2015 Editor's Choice Awards: "Most Romantic Spot, Bondir Cambridge" May. 2015
"There’s no better place to spark a new flame or rekindle an old one."
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TimeOut Boston: "The Best Boston Restaurants" March, 2015
"..an enchanting farmhouse dining room, a roaring fireplace and a daily edited menu that takes full advantage of the ebb and flow of seasonal and local ingredients."
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Boston Magazine: "How Jason Bond is Going Green With Bondir Gardens" June, 2014
"In this locavore-obsessed era, where chefs are judged as much for their carbon footprint as their skill in the kitchen, Bond has taken his commitment to organic and local ingredients even further."
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Modern Farmer: "Global Guide to Local: Where to Eat Around the World" January, 2014
"Like many farm-to-table chefs, Jason Bond focuses on what’s seasonal and his menu changes constantly — but he isn’t afraid to experiment."
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Opinionated About Dining: "Top 25 Farm-To-Table Restaurants" May, 2013
"One such place is Jason Bond’s restaurant, where he explores how to create what appears to be a simple farm-to-table cuisine using techniques devised by the world’s most forward-thinking chefs."
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Design, Dine & Wine: "The secret’s out as diners flock to taste chef Jason Bond’s improvised farm-to-table cuisine" April, 2012
"The name is Bond. Jason Bond. And what he’s doing in Cambridge’s Area 4 section is no secret."
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Boston Magazine: "Inside the Food Nerd World of Bondir's Jason Bond" March, 2012
"Get a peek at the chef’s extensive book collection, antiques, and family mementos in his Cambridge condo."
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CBS Boston: "Connoisseur’s Corner: Bondir, Cambridge" December, 2010
"BOSTON (CBS) – WBZ’s Jordan Rich talks with Annie Copps, senior food editor of Yankee Magazine, about a new restaurant."