This past November 21st marked one year since the doors to Bondir Restaurant first opened. We never could have asked for or expected such an amazing year. The enthusiasm we have received has been incredible and humbling. Thank you for joining us and for sharing your thoughtful words of support. It has meant a lot to us. We look forward to the year ahead and to maintaining our goal of offering honest and flavorful food in a comfortable, inviting space. 

Cheers!

Bondir Restaurant

Jason, Monica, Erin, Dan, Matt, Rachel, Emma, Gael, Kathleen, Liz, Laurin, Lissa, Elizabeth, Evan, Roy, & XaXa.

 

 

 

 

 

 

 

On the occasion of Bondir's one-year anniversary, we chose Chef Jason Bond as our next newsletter interviewee. But in order to get some extra meaty questions (pun intended) we decided to let the staff of Bondir do all the interviewing!

  

 

 

JB:  I'm grateful and I feel really lucky I have the opportunity to make someone feel good.

 

  

From Erin, Manager, "Who would make up your dream dinner party? (famous, influential, alive or dead) "

 

JB: Yo Yo Ma, George Blanc, Robert Burns, and the Boston Ballet.

 

 

From Evan, Host, "How would you describe the feelings you had last year as Bondir's doors were getting ready to swing open to the public? And how do you think you'll be feeling on this date next year?"

 

JB: I think the feeling were most of the ones you could name, and mostly at the same time.  Also, a feeling of responsibility, toward the guests who were allowing me the chance to do my best, and the people I am lucky to work with - to give them a place they could feel secure and proud of.

 

 

 

JB: I don't speak French. 

 

  

 

JB: Both allow me the opportunity to create a mental landscape or image of a time/place/activity/other, and to connect with the recipient in a way that affects an emotion.

 

 

From Laurin, Asst. Manager & Back Waiter, "What would you do if you had an extra hour in the day?"

 

JB: Same stuff. When I am elsewhere I just want to get back to the restaurant. Maybe have a sandwich.

  

"What's the very first thing you remember ever cooking?"

 

JB: Probably either egg salad sandwich or pancakes.

  

 

 

JB: My Grandmother used to have chickens and would use the hens for stew with noodles.  After they moved into town and didn't have their own, they would come from neighbors.  It was a big company dish and would take most of the day to make.  The noodles were mixed and rolled out by hand on the kitchen table with her rolling pin.  They had to dry a while and then she would cut them by hand.  The chickens would get cut up and cooked with some broth and maybe an onion.  The noodles would eventually go into the pot too and would simmer for a few hours an soak up all the flavor.  This would get served in a big platter at the table.  The prize of this dish was the egg yolks that came from the hens.  Each hen might have a few eggs that hadn't been laid yet and were still inside.  The ones that didn't get broken while slaughtering and cleaning the chicken got poached in the broth.  There were never many of them, so it was a big deal to get one in your dish.  When I go to a hen processing, I try and save these eggs and this Chicken and Noodles was one the first dishes that I knew I wanted to serve at Bondir.  To me, this dish says everything.  It has an interesting and hard to get ingredient, the flavor of the dish depends on getting good quality fresh product, and it shows the depth and richness of flavor that can come from a few ingredients prepared simply, but well.  The dish, most importantly, comes from family and is an honest dish.  There was no pretense, just mashed potatoes. 

 

 

 

JB: Breakfast/24-hour diner. 

 

 

From Matt, Cook "If you could be any kind of candy, what kind of candy would you be and why?"

 

JB: Necco, the pastel natural flavored ones they just stopped making. 

 

 

From Monica, Director, "When will we see the chicken and noodles on the menu again?"

 

JB: You realize that you are asking me to order the killing of helpless hens?  But probably soon.