BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 
Cookbooks by Bosotn Chefs

The Basics: Bond Restaurant | Lounge restaurant information

Bond Restaurant | Lounge

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

Bond Restaurant | Lounge restaurant information
Share Bond Restaurant | Lounge share on LinkedIn share on Twitter share on Facebook

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

A Royal Tea Jubilee at Bond
Pinkies up - Bond at the Langham Hotel wants to help you channel your inner Brit on Sunday, June 10th as ...

Get Your Tickets for Chefs in Shorts
June 22nd may seem a ways off but your savvy, foodie friends are already reserving their spots at this year ...

Battle of the Burger Begins
Nothing gets the food obsessed going quite like a good burger debate.

next

corn

by Chefs Mark Sapienza & Evan Leavy

  • food
  • chef
  • info
Grilled baby corn with espelette, cotija cheese, aioli and lime
 
 
Dictionary
 
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.
Dauphine
1. noun Croquettes made by combining potato puree with pastry dough, forming the mixture into balls and then rolling them in bread crumbs and deep-fried.
Papillote
1. noun The term "en papilotte" is used to describe a dish that is cooked (and usually served) in a parcel of greased parchment paper that protects it from the high heat of the oven and retains aroma and flavor.
Pilaf
1. noun A seasoned rice or other grain dish in which the rice is sautéed before the liquid and other ingredients are added.
Poivre
1. noun French for "pepper."
Terrine
1. noun An earthenware container, or the dish cooked therein.