2013 BEST Chef, General Excellence
Jason Bond, Bondir
Bond showcases New England’s bounty like no one else in town, dreaming up quirky-beautiful dishes that feature lesser-known flora, like calaminth, angelica root, and carrot-shaped Shunkyo radishes. And if Bond can blow us away working in a kitchen the size of a walk-in closet, we can’t wait to see what he’ll do when he opens the 2,800-square-foot outpost of Bondir in Concord—which will source items from his new Dracut farm plot—this fall.
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