Boston foodies rejoiced last month as Chef Jason Bond opened his second Bondir Restaurant location in Concord, MA. The popular farm-house style restaurant is known for their New England fare with a menu that changes daily. Chef and Restaurateur Jason Bond came to the East Coast in 1995 to pursue a career in the culinary arts, and since then, he’s worked his way to the top, making a name for himself in Boston’s culinary landscape.
The chef’s second restaurant location, Bondir Concord, will also offer a daily changing menu based on local and fresh produce, meat and fish. The restaurant is a modern twist on the original location with a warm and airy atmosphere. And according to a release, Chef Bond “chose to knock down the majority of walls…creating an exposed brick and stone accented interior.” The restaurant also features a pizza oven, oak furniture and fireplace, as well as a 13-seat bar.
We decided to ask Chef Jason Bond a few questions about his new venture in Concord. Here’s what the chef and owner had to tell us.
Marian White: Tell us about how and why you decided to open up the original Bondir in Cambridge.
Jason Bond: I like serving neighborhood clientele, so that was one thing that really drew me to Cambridge. The restaurant is located right between Central, Kendall and Inman Squares, so we’re in the middle of a really great community. Also, Cambridge has a really exciting food scene, so when the spot opened up we jumped at the opportunity.
MW: Why did you decide to open a second restaurant in Concord, MA and what can guests expect from the new restaurant?
JB: Guests can expect the same quality that they receive in Cambridge – that’s truly the heart of who we are. We want this to be a neighborhood restaurant where locals can come every night to relax and be taken care of. It’s a formal dining experience without the formality. The diner can trust that they can come in and have a great meal no matter what the occasion.
MW: What is the difference between the offerings at Bondir Concord and Bondir Cambridge?
JB: Concord is similar to Cambridge in that we’ll feature a daily menu, which has an emphasis on local produce, meat and fish, but because of the size of Concord, we have a little more flexibility. We’ve installed a pizza oven and we have a 13-seat bar with a full liquor license so we can play around much more when it comes to our bar offerings.
MW: Tell us what you think makes Bondir Concord unique from other restaurants?
JB: Bondir Concord is a unique restaurant because it is a literal expression of the unique Concord landscape and people.
MW: What is your favorite dish on Bondir’s menu to cook and why?
JB: I really like to cook the chicken we get from Pete & Jen here in Concord. It really is one of the best birds in the world. All the work that Pete & Jen put into raising those chickens makes a super flavorful bird.
Image via website
