Just Opened: Bondir
Chef Jason Bond spent 20 years in the kitchens of other people’s New England restaurants before venturing out on his own with Bondir. Quite frankly, we’re surprised it didn’t happen sooner. Bond welcomed us into the cozy, 28-seat space with more enthusiasm than one would expect from a man who has been working around the clock for months, overseeing every minute detail.
His philosophy of quality and care in the kitchen has translated into the creation of the rustic atmosphere of the brick box that used to house Atasca. Just as Bond spends his “days off” day-tripping around New England farms in search of fresh ingredients, he’s been hitting the antique market circuit in search of décor to match the grub. The benches that line the walls are actually pews salvaged from an old church; the butcher block in the kitchen was used in a Cambridge butcher shop over 100 years ago; the service station in the back once lived in an MIT lab.
The most notable feature of the space is the huge brick fireplace. Bond plans to create a lounge area where anyone can pop in for a hot cider or a glass of wine and just sit for a while.
“We wanted a different way we could offer our services, where you don’t need to get a table to hang out,” he says of the salon-style space.
The menu will be small (eight or so dishes) but will rotate regularly depending on the availability of ingredients. Bond is in close contact with his farmers, emailing and calling everyday to see what’s good. The wine list will be selected to compliment the menu seasonally.
Bond spoke of other changes that he wants to make, like rotating the shades on the light fixtures with the seasons to alter the mood of the space. He sure seems to know his Cantabrigian audience: he’ll offer a variety of vegetarian-friendly options, and is looking into getting more bike racks on the block. It’s this attention to detail that’s sure to get him noticed among the local foodie crowd.
Bondir, 279A Broadway, Inman Square, Cambridge (617-661-0009, bondircambridge.com)