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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

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Jed Hackney

Pastry Chef at Bond Restaurant | Lounge

Chef Jed Hackney at Bond Restaurant | Lounge

As Executive Pastry Chef at the historic Langham Hotel in downtown Boston, Jed Hackney uses his respect for local produce and a commitment to flavor to create contemporary desserts and all of the baked goods for the hotel including BOND, Café Fleuri and Café Fleuri's famed Chocolate Bar.

Born in upstate New York near his grandmother's apple and cherry orchard and farm, Hackney grew up within the farm culture. His family's commitment to the farming community continued when they moved to Vermont. Inspired by amazing local produce and by his grandmother, Hackney began spending more and more time in the kitchen.

A graduate of New England Culinary Institute in Montpelier, Hackney's career has taken him from the kitchen to the classroom and back again. He was the Assistant Innkeeper at Killington, a Line Cook at the Trapp Family Lodge in Stowe and, more recently, instructor at his alma mater. He spent three years in the pastry department at the Ritz Carlton Bachelor Gutch in Colorado as both Chef de Partie and Executive Pastry Chef, where he trained under Executive Pastry Chef, Jonathan Saliba. Just prior to joining the Langham team, Hackney was the Pastry Chef at Harvest in Cambridge, focusing on contemporary New England cuisine.

As a pastry chef he prefers a simple and straightforward technique. "It really is all about the ingredients. Seasonality is the best part of living here in New England, so my menus will reflect the seasons, with frequent updates. Everything on the plate will be there for a reason; balance and flavor are key."

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Dictionary
 
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.
Chimichurri
1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
Chorizo
1. noun Crumbly, spiced pork sausage.
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.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
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 Egg-less Italian custard.
Pepitas
1. noun Edible pumpkin seeds.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
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.
Quesadilla
1. noun A flour tortilla filled, folded and then either toasted or fried. The filling usually consists of cheese, salsa, meat and refried beans.
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.
Tuile
1. noun A thin, crisp, French cookie.
Yuzu
1. noun A tangy citrus fruit with flavorful rind.