 |
Bondir
Cambridge, MA
279A BROADWAY
617-661-0009
WWW.BONDIRCAMBRIDGE.COM
Though the terms molecular and farm-to-table would ordinarily be at odds, a movement is springing up in the domestic dining scene that blends the two approaches to cuisine. One such place is Jason Bond’s restaurant, where he explores how to create what appears to be a simple farm-to-table cuisine using techniques devised by the world’s most forward-thinking chefs. Bond is obsessed with expressing the ingredients he sources; after he identifies an ingredient he deems worthy of serving, he spends countless hours engineering the best way to cook it. An example is his sous-vide chicken wing, which he serves with a pullet egg that contains the essence of chicken in each bite. The “cozy atmosphere” and “warm service” add to the experience. During the winter, Jason might abandon his water circulator in favor of a large hearth located in the front of the restaurant, where he cooks all sorts of things over an open fire. |
 |
