Bondir
Latest Reviews
-
Opened by Jason Bond in 2010 and still one of Massachusetts most celebrated farm-to-table restaurants today, Bondir has received almost universal prai…
Michael U.
Bondir
-
Non US review. Having sampled the delights of French cuisine (in France), and having enjoyed food the world over. I have come to the conclusion that a…
Jay
Bondir
-
In love with Bondir!. The servers were so lovely, the food was so delicious and inventive. Handmade pasta, ice cream and breads. Couldn't get enough!…
Amanda
Bondir
About
Bondir serves American and French. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
Feature List
indoor seatingReviews
Leave a Review
You must be logged in to post a comment.
6 Reviews on “Bondir”
Opened by Jason Bond in 2010 and still one of Massachusetts most celebrated farm-to-table restaurants today, Bondir has received almost universal praise ever since opening and although only 28 seats with a single nightly menu, a recent visit showed the restaurant every bit on par with the Mentons and LEspaliers in terms of its execution, now under the direction of Chef de Cuisine Pierce Kelly. Often described as an unexpected location, the tiny Broadway storefront across from some sort of upcoming Bar or Brewpub presenting convenient access to both Harvard and MIT, entry to Bondir sees diners face-to-face with a small hostess podium adjacent fireplace and small waiting area, the dining room extending back to the kitchen with wooden pews lined up around the edges and chairs at the center.Not particularly a comfortable setting, though pillows do help cushion the bottom while wide spacing and soft music shield the sound from surrounding diners, each night sees the Chef create a different tasting based on availability of products, and although accommodations are made for allergies or indiscretions the best course of action for most is to trust the Chefs discretion, giving the kitchen their complete trust.Going great lengths to present a menu in tune with the season, wines offered as pairings or by the bottle for those who choose to imbibe, palates were cleansed by way of a herbal Mead on this particular evening and doing best to limit the housemade Sourdough it bears mention that this will be harder than usual thanks to the cultured Butter that itself would warrant its own course in trendier restaurants, an opening course of Heirloom Tomatoes in Rice Milk with Pea Shoots instead officially kicking of the degustation with the inspired addition of sizable Raspberries tip-toeing a fine line between sour and sweet.Getting fresher by the minute by way of Squash Blossoms, some gently charred while others were fried crisp beneat, course two complimented the Courgettes with crumbled Pistachios and whole Blueberries dressed in garden Herbs and Garlic, the follow-up of thinly sliced Scallops delivering their intrinsic sweetness alongside similarly layers of Potatoes beneath Salsa Verde and local Bee Pollen.More substantially portioning each plate than the typical Tasting Menu Only venue, course four presented Locally caught Striped Bass in Dashi with ribbons of Seaweed and aromatic oils of Chili and Garlic, the light linger on the lips soon to washed away by Cucumber Sorbet with Yogurt, candied Sunflower components and a crunchy Brittle a texture like Granola but the flavor of Root Vegetables. endoedibles.com
Non US review. Having sampled the delights of French cuisine (in France), and having enjoyed food the world over. I have come to the conclusion that anyone who rates this place highly, is seriously under travelled. The food was very much characteristic of a meal aimed at flare rather than flavor. This may please the unassuming palet but at the same time be seen as a conflict of flavours to the more experienced consumer. Further, the term less is more ceases to apply here as I currently feel under fed. Coupled with the price of the meal, my only thought leads to extortion. I am a firm believer in value for money as well as good food. Bondir was a real bank breaker and I would love to see what kind of profit margins these guys are making. My top tip would be to try it and make up your own mind, but be prepared to spend some serious money for your fairly limited pleasure. Don’t be fooled by good branding!
In love with Bondir!. The servers were so lovely, the food was so delicious and inventive. Handmade pasta, ice cream and breads. Couldn’t get enough!
Just outstanding. Very clean flavors, fresh ingredients, well prepared. Not at all pretentious or fussy, just what Boston needs.
Random walk in. Awsome restaurant Loved our food
Food fantastic. Staff great. Decor cozy. Location easy. Romance perfect.