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.
Chefs in Shorts 2010
On Friday, June 25th, nearly thirty-five of the city's most talented chefs will be trading in their standard kitchen ...
The Langham's Anniversary Tea
On Thursday, June 10th party likes its 1865.
Bond's Sparkly Cocktail
What could possibly make an expertly crafted cocktail better? - diamonds, of course.
calamari
at Bond Restaurant | Lounge
Crispy Point Judith calamari with sweet Thai chili, black sesame and scallion
- Agnolotti
- 1. noun Small, half-moon-shaped ravioli.
- 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.
- Chimichurri
- 1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
- 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.
- Coulis
- 1. noun A thick puree or sauce.
- Couscous
- 1. noun Granular semolina popular in North Africa.
- Crostini
- 1. noun The Italian word for "little toasts" (referring to bread, not grappa).
- 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.
- Foie gras
- 1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
- 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.
- 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 Italian egg custard.
- Panzanella
- 1. noun Italian bread salad with tomatoes, basil, onion, olive oil, vinegar and sometimes other ingredients.
- Pesto
- 1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
- Pico de gallo
- 1. noun A Spanish condiment featuring chopped peppers, cucumbers, onions, jicama, jalapeño and seasonings.
- Pierogi
- 1. noun Crescent-shaped Russian dumplings.
- 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.
- Shiitake
- 1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
- 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.
Follow BostonChefs.com
[ Home ] [ Dining Guide ]
[ News & Events ] [ Industry
Insider ]
[ Recipes ]
[ About Us ]
[ Boston Restaurant
Week ]
Got feedback? We'd love to hear it...email feedback@BostonChefs.com
© 2010 BostonChefs.com | For the Media | Link
to Us | Privacy
Policy | Search | Advertise
with Us
