Bondir Restaurant

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Cambridge, MA
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.

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!
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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.
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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! 🌺 🌱 ☀️
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03/14/2026

Chocolate time: gianduja 🌰 🍫 🌊
Hazelnuts, vanilla bean, maple sugar, Bolivian cacao bean, cocoa butter, and a wee bit of nice salt.
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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.
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1000g nibs
1100g hazelnuts, roasted
35g whole vanilla beans, chopped
310g cocoa butter
1120g maple sugar
3.5g nice sea salt
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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.

02/19/2026

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

12/22/2025

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

(Thank you for the lovely tiramisu cake!)

12/20/2025

Vanilla Bean Creme Brûlée, Spiced Figs, Mascarpone, Grove 45 Extra Virgin Olive Oil
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12/19/2025

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

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10/04/2025

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

08/20/2025

Eat local tomatoes! This was the 40th annual Massachusetts Tomato Contest. Hosted by at the . Congratulations to the farms on a great batch of tomatoes! And big Congrats to on their Heaviest Tomato, a Striped German at 2.84 lbs! 🍅

Some of the winning tomatoes:

Slicing/field:
1. Cucurbit Farm Acton Trust
2 Souza Family Farm Rehoboth Primo Red
3 Grant Family Farm W. Newbury Rubee Dawn
4 Langwater Farm N. Easton BHN 589
5 Coonamessett Farm E. Falmouth Celebrity

Cherry:
1. Upper Hand Farm Beverly Sungold
2 Langwater Farm N. Easton Braveheart
3 Sow and Savor Farm Beverly Sun Peach
4 Verrill Farm Concord Valentine
5 High Road Farm Amesbury Super Sweet 100

Heirloom Category:
1 Red Fire Farm Montague Brandywine
2 Red Fire Farm Montague Purple Zebra
3 Upper Hand Farm Beverly Green Zebra
4 Wally’s Vegetables Haverhill Striped German
5 Wally’s Vegetables Haverhill Brandywine

08/12/2025

It’s not a disco ball chicken, but I did get to cook today. 🪩 Here’s a chicken liver mousse with cognac and smoked fig. A couple sourdough breads, one a rye focaccia, the other a smoked Turkey Red with black pepper and cheddar.
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Address

279A Broadway
Cambridge, MA
02139

Website

http://www.bondircambridge.com/

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