Bondir Restaurant

Bondir Restaurant Sustainable Modern American Cuisine by Chef-Owner Jason Bond Chef Bond opened Bondir Cambridge in November 2010 in Area 4 Cambridge.

Bondir, located in Cambridge, Massachusetts, is a cozy, farm-house style restaurant with 28 seats and a small fireplace salon. The menus showcase the pastoral and marine bounty of our New England region and offer a finely curated selection of American and European wines and beers. Chef Jason Bond has spent 20 years in restaurants refining his technique and style, and has developed a simple philoso

phy of quality and care. Our offerings–vegetables picked the same day, fish hours out of the ocean, pasture-raised meats–will change daily, and will always be tasteful in preparation and presentation.

Just got back from Barcelona with Erica R. and we ate at some wonderful restaurants and bars. IG doesn’t let us post a b...
06/13/2026

Just got back from Barcelona with Erica R. and we ate at some wonderful restaurants and bars. IG doesn’t let us post a billion photos, so here’s 10. I’m not a travel writer, but if you’re making a trip, any of these places are worth a visit, and a couple worth a trip on its own. 👇

DIREKTE - amazing flavors, ex*****on and wines.
Bodega Neus - classic tapas, wine and vermouth and so friendly!
BAR[R]A]A - delicious little details in the cooking, great wine, great people. barcelona - cool space, nice food, drinks and people
Restaurante Jamón y Vino - no false advertising, it’s in a tourist area, but nice cooking and nice people (nice people is a theme from the trip)
- a new restaurant in the city, really wonderful couple, excellent food, wine, service and all around fun place to be.
- in Eixample, amazing wine. Delicious food. I wish it was in my neighborhood. I can’t tag them, but you should seek them out.
Dr. Stravinsky - fun and delicious cocktail bar, also a The World’s 50 Best Bars
Bornès Restaurant - Carlos was great. Delicious cooking too.
bitxo_vins and El Bitxo 🌶 - we visited the new location in La Ribera, a 13thC bath house. Amazing space. The owner was tending bar. That’s how you know it’s for real. Amazing.
Bodega del Vermut nice, straight ahead tapas, beer, wine, vermouth. Just a nice place to be on an afternoon.
Vila Viniteca - really incredible wine shop. A must-visit.
Disfrutar Restaurant - wow. Such a team of pros. So nice, so creative, so delicious. Really, really amazing. Lunch is a great way to experience this important restaurant.
Lastly, F1 is in Barcelona right now, and I’m pretty sure the taxi drivers are all racers for their day jobs. 🚗 💨

My first flight with  Tidal Shift bread flour. This 1 kilo boule blew up like a balloon! The dough felt really nice. I’m...
05/20/2026

My first flight with Tidal Shift bread flour. This 1 kilo boule blew up like a balloon! The dough felt really nice. I’m excited to keep playing with their flours!

This is my semiannual anise hyssop push. I’ve got a few thousand seeds.  If you’d like any, let me know. …
04/25/2026

This is my semiannual anise hyssop push. I’ve got a few thousand seeds. If you’d like any, let me know.

I’m cooking at the French Library on Monday, April 27!  Tickets through French Library | Alliance Française of Boston & ...
04/15/2026

I’m cooking at the French Library on Monday, April 27! Tickets through French Library | Alliance Française of Boston & Cambridge website. I’d love to cook for you and celebrate Spring! 🌺 🌱 ☀️

Chocolate time: gianduja 🌰 🍫 🌊 Hazelnuts, vanilla bean, maple sugar, Bolivian cacao bean, cocoa butter, and a wee bit of...
03/14/2026

Chocolate time: gianduja 🌰 🍫 🌊
Hazelnuts, vanilla bean, maple sugar, Bolivian cacao bean, cocoa butter, and a wee bit of nice salt.

Have a grinder? Here’s the recipe. By the way, from whole beans, expect to get a 60% yield after you’ve roasted, cracked and winnowed to get the nibs.

1000g nibs
1100g hazelnuts, roasted
35g whole vanilla beans, chopped
310g cocoa butter
1120g maple sugar
3.5g nice sea salt

Warm the melangeur. Warm all ingredients. Add about 100g at a time and allow to liquify before the next addition, about 5-10 minutes. It gets faster as you have more in the grinder and everything warms up. Once everybody is in the pool, process about 18-24 hours. You’ll hit the 20 micron level before that, but the flavors will be fairly aggressive earlier on. If you can, store this a couple weeks before you eat it all, it will improve a lot. After that, you won’t be able to stop eating it.

I’m so happy to be marking three years with Erica. I’m so lucky. ❤️🙏
02/19/2026

I’m so happy to be marking three years with Erica. I’m so lucky. ❤️🙏

Happy birthday Mom!  I love you. 🎉🎂🥳🎈🎊❤️(Thank you  for the lovely tiramisu cake!)
12/22/2025

Happy birthday Mom! I love you.
🎉🎂🥳🎈🎊❤️

(Thank you for the lovely tiramisu cake!)

Vanilla Bean Creme Brûlée, Spiced Figs, Mascarpone, Grove 45 Extra Virgin Olive Oil …
12/20/2025

Vanilla Bean Creme Brûlée, Spiced Figs, Mascarpone, Grove 45 Extra Virgin Olive Oil

Beet Wellington this weekend, through the 24th. We have beef Wellington too, if you’re into that sort of thing. 🍽️  …   ...
12/19/2025

Beet Wellington this weekend, through the 24th. We have beef Wellington too, if you’re into that sort of thing. 🍽️


Apple cider doughnut, almond frangipane, baked apples and fig, with a splash of hot mulled cider in the bowl. 🍎 … 🍁     ...
10/04/2025

Apple cider doughnut, almond frangipane, baked apples and fig, with a splash of hot mulled cider in the bowl. 🍎

🍁

Address

279A Broadway
Cambridge, MA
02139

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