Beef stew
$$, Pub, Wellington Harrington
"Rich broth and perfectly cooked vegetables in a great atmosphere. Your food will take a long time because they cook it right, no matter what you order."
ChefJason Bond
Boston
My Venues
Accolades
- Three StarsThe Boston Globe
- Grade: A reviewBoston Herald
- The Best New Restaurants in AmericaBon Appétit
- Best New RestaurantBoston magazine
Where I Go Out
At My Venues
Bread service
$, Modern, New American, The Port
"Everything on menu is fantastic but don't skip the fish course! But you know you are in for a treat when the bread comes to the table. Unique and freshly baked... It's refreshing to see the care taken here in the bread and to look forward to everything that comes afterwards."
Seafood
$, Modern, New American, The Port
"The menu changes daily here, but anything with seafood (or vegetables) is guaranteed to be fresh, local, natural, and amazing."
Fluke cured in seaweed and beets, with pac choi, sesame, hazelnuts
$, Modern, New American, The Port
"Fluke cured in seaweed and beets, with pac choi, sesame, hazelnuts @bondircambridge"
Pickled squash, Mangalitsa head cheese, chestnut
$, Modern, New American, The Port
"Pickled squash, Mangalitsa head cheese, chestnut. #weebite @bondircambridge"
Chestnut apple poached in nettle whey with nettle cheese and olive oil
$, Modern, New American, The Port
"Chestnut apple poached in nettle whey, fresh nettle cheese, Puglian olive oil. @bondircambridge"
Veal mortadella
$, Modern, New American, The Port
"Smoked @chickeringfarm veal mortadella. Who wants a sandwich? #lunch @bondirconcord #concordma #mortadella"