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The Basics: Bond Restaurant | Lounge restaurant information

Bond Restaurant | Lounge

250 Franklin Street
Boston, MA 02110
617-956-8765

Bond Restaurant | Lounge restaurant information
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Housed within the elegant and historic former Federal Reserve Bank in the heart of Boston's Financial District, Bond Restaurant | Lounge evokes the opulence of bygone eras. Capitalizing on the grandeur of the room (with its 25 foot ceilings and sparkling chandeliers), Bond incorporates modern elements (plush lounge seating and a 12-foot mirrored bar backdrop) to give the space a modern feel that's full of timeless glamour.

A premiere destination for cosmopolitan dining, cocktails and entertainment, Bond is a shimmering, hip setting for small plate dining options, distinctive cocktails and eclectic music. To complement the venue's international vibe, glitterati can enjoy a globally-inspired menu at dining tables or at more casual lounge seating. For especially festive occasions, the restaurant hosts the Dom Perignon Lounge, an exclusive balcony with seating for private events, overlooking the main restaurant.

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250 Franklin Street, Boston, MA 02110
617-956-8765
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pork belly

by Chef Mark Sapienza

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Grilled Niman Ranch pork belly with heirloom tomatoes, arugula and saba
 
by Chef Mark Sapienza
 
Dictionary
 
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Blini
1. noun Small, leavened buckwheat pancakes; in Russian cuisine, served as an appetizer with sour cream, caviar or smoked fish.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Cavatelli
1. noun Small pasta shells with wavy edges.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
Charcuterie
1. noun The French term for delicatessen-style items.
Chimichurri
1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
Chorizo
1. noun Crumbly, spiced pork sausage.
Compote
1. noun Slow-cooked fruit in syrup.
Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Couscous
1. noun Granular semolina popular in North Africa.
Crème fraîche
1. noun Cream that is allowed to set and thicken to a velvety rich texture.
Emulsion
1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
Enoki
1. noun Crunchy mushrooms that look sort of like vermicelli wearing ski hats.
Florentine
1. noun A cookie of nougatine and candied fruit brushed with a layer of chocolate.
Frittata
1. noun An Italian omelette with a variety of fillings that are mixed with the eggs rather than being folded inside. Like a Spanish omelette, a frittata is cut into wedges and can be eaten either hot or cold.
Gâteau
1. noun French cake.
Gazpacho
1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
Hoisin
1. noun A mixture of soybeans, garlic, chilli peppers and spices, hoisin is a thick, dark-brown sauce, used as a condiment to accompany Chinese meat, poultry and shellfish dishes.
Hollandaise
1. noun An emulsion of egg yolks, lemon juice and hot melted butter, the smooth, rich sauce is often an accompaniment to vegetable, fish and egg dishes.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Lotte
1. noun Most commonly known as "monkfish." Get it filleted, because this sweet-tasting, almost lobster-textured fish is butt-ugly-looking by any name.
Mâche
1. noun Dark, tangy greens used most often in salads.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Mousseline
1. noun A sauce made airy with the addition of whipped cream or beaten egg whites.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Panna cotta
1. noun Egg-less Italian custard.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Poivre
1. noun French for "pepper."
Porcini
1. noun Smoky, meaty wild mushrooms.
Praline
1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Ragu
1. noun Tomato and meat sauce from Bologna.
Ramp
1. noun A wild onion.
Ratatouille
1. noun A Provençal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Sambal
1. noun A condiment made of chiles, brown sugar, salt and other ingredients.
Semolina
1. noun Very coarse flour used to make pizza and bread. Also refers to rounded parts of wheat used to make a pudding of the same name.
Spaetzle
1. noun Tiny flour-and-egg noodles or dumplings.
Tapenade
1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.
Terrine
1. noun An earthenware container, or the dish cooked therein.
Tuile
1. noun A thin, crisp, French cookie.
Yuzu
1. noun A tangy citrus fruit with flavorful rind.

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