Bond Restaurant | Lounge
250 Franklin Street
Boston, MA 02110
617-956-8765
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.
What’s New for LifeSavor 2013
For the 2013 edition of their annual fundraiser, Community Servings moves LifeSavor to the Westin Boston Waterfront for the evening.
Battle of the Burger Begins
Voting in Boston Magazine’s epic Battle of the Burger is underway as of Monday, May 13th.
Save the Date for Chefs in Shorts
Mark your calendars for this year’s Chefs in Shorts on Friday, June 14th.
Mark Sapienza
Chef at Bond Restaurant | Lounge
Executive Chef Mark Sapienza has been with the Langham Hotel, Boston (formerly Le Meridien) since 1998. The Massachusetts native's appointment marked the first time in the hotel's history that an American chef was selected to guide the Langham's award-winning culinary endeavors. Sapienza's dishes marry seasonal New England ingredients and modern French cooking. He supports local purveyors and uses only farm-fresh ingredients
Sapienza was introduced to the culinary world at a young age. Being of European heritage, weekly family gatherings and holidays always revolved around festive meals and shared family recipes. He attended Johnson and Wales University in Providence, Rhode Island. While there, he worked as a chef at a small Italian trattoria, applying practical experience to his education. He graduated with honors in 1984 with an associate's degree in Culinary Arts and a bachelors degree in Food Service Management.
Following graduation, Sapienza began his career at the nationally recognized Apley's restaurant as Chef Tournant.He later joined Horizon Hotels as Executive Sous Chef. While with Horizon, he worked at various luxury properties along the East Coast, including the Brazilian Court Hotel in Palm Beach, Florida; Montauk Yacht Club & Inn in Montauk, New York; and Arrowood of Westchester in Rye Brook, New York. During his tenure with Horizon, Sapienza had the opportunity to work at the renowned Claridge's hotel in London, England.
Returning from London, Sapienza settled in Boston and began working at the Boston Harbor Hotel, a four-star, four-diamond property. He spent eight years as Executive Sous Chef for the hotel's nationally acclaimed restaurant, The Rowes Wharf. There he received numerous accolades from colleagues and food critics. He was honored with an invitation to present a dinner at The James Beard House in New York as part of their "Best Hotel Chefs in America" series.
Sapienza currently resides in Stoneham, Massachusetts with his wife Donna; two step-daughters, Adriana and Giovanna; and two year-old son Christian.They enjoy spending time together at home, as well as spending time in Maine and traveling throughout New England.
- 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.
- 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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