Press


 

"You could be forgiven for thinking you’d stepped back to Thoreau’s time upon sitting down to dinner inside chef Jason Bond’s cozy Concord outpost, with its roaring hearth, cream and pink tablecloths, and elegant bud vases. The kitchen’s wholehearted commitment to celebrating New England’s bounty, however, is utterly timeless." – Boston Magazine, 2014 Best New Restaurant, West
"Upping the ante of the tiny Cambridge original, this 80-seat spot in Concord retains all the qualities that make its predecessor great. Chef Jason Bond’s menu changes daily, but the focus is always on sustainable modern American cuisine, such as New England bouillabaisse and roasted duck with walnut and sage stuffing. A fireplace, antiques, and some fabulous old church pews create a lovely ambience." – Boston Globe, Best of the New, 2014
 "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." - Boston Herald
“Fine wines are poured, unique and delicious appetizers and entrees are served by the crackling fire and suddenly you’re in a place that transcends time.” - Fresh New England

 

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Food Republic: "In Season In Early July: Lovage, Wild Strawberries, Trombonecino (A Neat Squash!)"  July, 2015

"Right now the stands are bursting with tasty produce, even in chilly Boston, where chef Jason Bond’s Bondir is located. Luckily for Bond, he doesn’t have to rely on just the markets for his greens — he has his own garden for the restaurant. “One of the cool things about having your own garden is having complete access and planting what we want,” he says. “We use every single part from the seeds to sprouts, then the flowers and even the fresh seeds.”"

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National Culinary Review, “A Toast To Lunch”  March, 2015

“Jason Bond, chef/owner of Bondir, with locations in Cambridge and Concord, Massachusetts, also likes offering toasted bread specialties as comfort foods with a casual vibe. “There’s a long tradition associated with toasted foods such as bruschetta, tapas and pitas, because they are a great way to highlight flavors and physically carry a food in a way that is comforting,” he says. “You can’t be uptight when you’re eating toast.”

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Boston Globe: “Winter Recipe Series: Carrot and Fennel Soup”  March, 2015

“Jenny [Johnson] and the BCAE teamed up to create delicious recipes perfect for keeping warm during New England’s coldest months.”

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Boston Magazine: "Dining By Design"  March, 2015

“The region’s finest restaurants have plenty to teach us about interior design. Here, we take a closer look at Bondir Concord, where exposed brick, folk art, and plenty of Americana complement the intensely local fare.” By Rachel Slade

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Boston Magazine: ”Bondir Is Becoming a Mecca of Rare Beer”  March, 2015

“Looking for elusive offerings from Cantillon and Three Floyds? Jason Bond’s Concord restaurant has you covered, for a premium.” By Christopher Hughes

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Bon Appétit:”Single-Origin Hot Chocolate Is Taking Off, and We’re Into It”  March, 2015

“Hardcore chocolatiers are taking a cue from third-wave coffee geeks to create some of the country’s most complex hot chocolate. The result? A few remarkable mugs that prove single-origin is the best thing to happen to hot chocolate since marshmallows. Here are three chocolatiers experimenting with our favorite new advancements in drinkable chocolate, plus a few other cafés and restaurants around the country where you can find cocoa with custom flair.”

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New York Times: “Get Your Freekeh On”  January, 2015

“Chefs are coming up with all sorts of inspiring ideas for grains, and I was lucky enough to learn about some of them at last November’s Whole Grains: Breaking Barriers conference organized in Boston by Oldways and the Whole Grains Counsel. I moderated a panel of three local chefs: Ana Sortun of Oleana and Sarma, Jason Bond of Bondir, and Barry Maiden of Hungry Mother, as well as Liz l’Etoile of Four Stars Farms, a small Massachusetts farm that is producing and milling wheat, corn, rye, barley and hops. Boston area chefs are delighted that they can now get local grains, milled only days before delivery.”

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Food & Wine Magazine: “5 Supremely Cozy New Hot Chocolates to Sip This Winter”  January, 2015

"Spiced Hot Chocolate with Ras El Hanout Marshmallow at Bondir in Cambridge and Concord, Massachusetts."

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New York Times Food: “Prime Rib Regains Its Place as a Restaurant Centerpiece”  January, 2015

“Indeed, for Mr. Bond, of Bondir in Massachusetts, the most important thing is the breed of cattle that the meat comes from; he taps a farm in Maine for cuts of Randall Lineback, a heritage breed with roots in New England.”

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Mise Magazine: "Better Know a Dish"  January, 2015

“Just choosing a restaurant at random—here, Concord, Massachusetts’s Bondir—and dissecting a few dishes off its menu, means triggering an avalanche of people interacting with any given plate. Chef-owner Jason Bond is a wonder in the kitchen, and his creations are absolutely among the most flavorful and thoughtful in the country.”

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Dig Boston: "Ogling Jason Bond's Reserve Beers at Bondir Concord"  September, 2014

“It took over a year for Chef Jason Bond of Bondir Concord, the spectacular eatery known for showcasing the pastoral and marine bounty of our New England region, to amass one of the area’s most impressive rare beer collections. And it’s available for your quaffing pleasure this fall.”

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