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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.

News and Events at Bond Restaurant | Lounge restaurant

World Class Cocktail Talent at BOND
Fans of craft cocktails will want to make for the Financial District on Tuesday, April 1st, when 2012 International Bartender ...

Get A Taste of the Azores
Just when everyone’s ripe for an island getaway, The Langham brings A Taste of the Azores to Boston.

Put the Bite Back in Thursday
Surviving the week just got a lot easier with the addition of BITE Thursdays at BOND in the Langham Hotel.

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

by Chefs Mark Sapienza & Nicholas Gurski

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Tuna tartare with avocado mousse, cumin oil, pickled cucumber and shiso salad, ponzu and adzuki beans chips
 
by Chefs Mark Sapienza & Nicholas Gurski
 
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.
Chantilly
1. noun Prepared or served with whipped cream.
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.
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.
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.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Gremolata
1. noun Minced parsley, lemon peel and garlic.
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.
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.
Pancetta
1. noun Cured Italian bacon.
Panna cotta
1. noun Egg-less Italian custard.
Pepitas
1. noun Edible pumpkin seeds.
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.
Quesadilla
1. noun A flour tortilla filled, folded and then either toasted or fried. The filling usually consists of cheese, salsa, meat and refried beans.
Queso
1. noun Spanish for cheese.
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.
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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