BOND’s New Spring Menu
What: More than simply a bar within a hotel, Bond’s sprawling space boasts vaulted ceilings and over-sized chandeliers. The bar back drop is a simple yet visually stunning display of bottles, presumably vodka, which makes one crave a martini, shaken not stirred.
Atmosphere: Bond can wear many masks depending on your mood and time of day. Its Financial District address makes it an obvious choice for after work drinks with friends and co-workers. Arrive a little later on a Wednesday night and be serenaded by a two piece jazz band. Arrive even later and settle into a swanky low couch for an intimate date.
Cocktails: The cocktails are Bond cover the normal range from gin and vodka to whiskey and bourbon. For something light and refreshing, try the Sawbuck ($12) made with Grey Goose La Poire, Domaine de Canton, fresh lime juice and garnished with a basil leaf.
Bar Bites: From the Chef that brings Boston’s famous Chocolate Bar come a very nice selection of snacks, all suitable for grazing over drinks.
A sophisticated take on a classic, the chicken drummettes keep all of the flavor and fun of traditional wings but make them a little bit easier to eat. Make sure to try the candied ginger with the chicken to experience a small flavor explosion.
Sweet Soy and Ginger Chicken Wings ($10)
If you are just ordering appetizers and want to treat yourself, go for the lobster quesadilla. Four large pieces are stuffed with more than enough lobster meat to justify the price point.
Lobster and Chorizo Quesadilla with queso blanco and sweet corn ($20)
Fried calamari fans will find a delicious rendition at Bond: a light dressing of sweet chili gives these perfectly-cooked calamari rings a Pan-Asian flare that really works.
Crispy Point Judith Calamari with sweet chili, black sesame and cilantro ($14)
Bond takes a classic caprese salad to the next level with colorful heirloom tomatoes stuffed with a creamy stracchino (an Italian cow’s milk cheese). The presentation might fool you, as the cheese in the tomatoes is barely visible, but creates a flavor unlike one I’ve ever had before.
Stracchino Cheese and Heirloom Tomatoes with virgin olive oil and balsamic ($12)
As the summer heat approaches, the Vietnamese spring rolls are light and full of flavor. A coating of crushed peanuts adds a little crunch while the small pieces if chicken add just enough sustenance while maintaining balance.
Vietnamese Fresh Rolls with shrimp, chicken and spicy peanut sauce ($14)
If you miss the Chocolate Bar during the spring and summer months, have no fear! You can still get very tasty desserts, some in the small-portion style of the Chocolate Bar, at Bond. The milk chocolate powder is something any chocolate lover has to try at least once; the sensation of the powder melting in your mouth seems to be work of some scientific magic. The smoked chocolate cake was indeed very smoking, and even as a fan of Talisker 10 scotch, this cake was even too smokey for me. Instead, try the toffee pudding; sweet but not overdone, and delicious.
Pictured right, from top to bottom: Strawberry Rhubarb Gratin with marscapone mousse, mint and black pepper sable ($9), Chocolate Tasting with smoked chocolate cake, milk chocolate powder, white chocolate brulee and guanaja ice cream ($12), Sticky Toffee Pudding with brown butter ice cream, Bookers whiskey caramel ($9)
There are lots of other small bite options on Bond’s menu, as well as dinner entrees for one with a hearty appetite. No matter your choice of food and beverage, Bond delivers.
Do you have a go-to appetizer in the spring months?
Thank you to Bond and The Langham for inviting me to this spring menu tasting. Food and drinks were complimentary however all opinions are my own.