We will have two seatings, the first between 6 and 6:30 PM and the second between 8 and 8:30 PM.

  

Please call to reserve your Father's Day table. 617.661.0009  

For our annual closing we'll be taking one week off at the end of June. Chef Bond will travel to England to attend courses in an authentic period kitchen at Historic Food. The rest of the Bondir team also plan to travel, research, relax, and enjoy some good meals. As we explore and visit new farms and famous restaurants we will let you know what we are up to with our Facebook posts, tweets, and blog entries.

  

One of the first things we plan to do on our week off is join good friends to help kick-off Whim: The Restaurant at Smolak Farm. Whim is a new outdoor dining experience where guests will be served a three-course dinner under the stars as some of New England's best chefs cook "in the rough." Dinners will be held every Wednesday throughout the summer, and profits will benefit a charity of each guest chef's choosing. Please visit Smolak Farms website to learn more about this unique and delicious event.

  

"Nantucket and Wine do have to be, admittedly, two of my favorite things. Even more so, when these two meet for a long weekend in the beginning of summer, it is a chance you do not want to pass up. The 15th annual Nantucket Wine Festival took place from May 19 - May 22 this year and when I was invited back to take part in the festival, I couldn't decline. The Nantucket Wine Festival is one of those gatherings that are about a lot more than just wine. It is a group of people who have to fly, drive, and sail to a remote island 30 miles out to sea to celebrate some really amazing people and some even more amazing wines. It is about meeting the men and women who are behind picking each grape and vintage and hearing their stories about how they got where they are, and exploring these stories with 40,000 of your closet wine-loving friends."

  

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 philosophy 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.