My trips back to Boston always include two things: good friends and good food. It’s especially nice when I also get to sneak inside a kitchen. On my last visit, I went behind the scenes at Bondir, Jason Bond’s intimate restaurant in Cambridge.
This dish has quite the story behind it, down to every last grit. Jason’s support for sustaining local communities is truly admirable.
Heirloom Keener Grits with roasted pork belly & broccoli, shaved dahlia bulb & black truffle chili vinaigrette.
Thoughtfully composed, texturally balanced, and simply delicious.