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The Basics: Bond Restaurant | Lounge restaurant information

Bond Restaurant | Lounge

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

Bond Restaurant | Lounge restaurant information
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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

The Dining Docket
October 31st -November 6th
Head out on the town this week - we've got plenty of options for all your ...

Taste Thursdays at Bond
No plans for tonight?

Bond Breaks Out the Bubbles for Yelloween
On Saturday, October 29th join BOND for Yelloween - a Veuve Cliquot-fueled Halloween celebration.

Evan Leavy

Chef at Bond Restaurant | Lounge

Chef Evan Leavy at Bond Restaurant | Lounge

Raised in Vermont where sustainable foods, cheese making, organic produce, and local farmers were all part of daily life, chef Evan Leavy began his culinary journey in high school on a family trip to Paris and Lyon. Upon his return, he took a job as a fish monger, beginning his culinary career.

After a season as a cook on Martha's Vineyard at the exclusive Vineyard Golf Club, he experienced gourmet cuisine and the future was determined. Having the pleasure of cooking for celebrities and dignitaries, he realized he wanted to pursue a future in culinary arts. Leavy spent six years at The Ice House in Burlington, Vermont with the last two years as Executive Chef, overseeing a 10-person kitchen. 

He went on to receive an Associate's Degree through an advanced placement program from New England Culinary Institute. His talents at NECI were recognized and he was nominated by the instructors to represent the school in a Boston Globe sponsored culinary competition against other schools. Leavy was honored with a second place award out of a field of 12 student chefs. He also attended the University of Vermont and graduated with a degree in Graphic Arts.

In October 2007, Leavy joined the culinary team at The Langham, Boston as Sous Chef. His passion for local ingredients was essential in developing the hotel's sustainable brunch, which relies heavily on New England produce and seasonal foods. His talents also played an integral role in developing the menu for The Langham, Boston's newest outlet, BOND restaurant and lounge, which serves a small plates menu of multicultural global cuisine. 

Leavy enjoys searching the city for unique culinary ideas to experiment with both at home and at work. He currently lives in the North End and finds inspiration in the culture and cuisine the city - a far cry from his Vermont upbringing.

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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.
Chorizo
1. noun Crumbly, spiced pork sausage.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
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.
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.
Naan
1. noun Tandoor-baked, unleavened, Indian bread.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Panna cotta
1. noun Egg-less Italian custard.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Pierogi
1. noun Crescent-shaped Russian dumplings.
Poivre
1. noun French for "pepper."
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
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.
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.
Yuzu
1. noun A tangy citrus fruit with flavorful rind.