Whether it’s dinner at BOND or Brunch at Cafe Fleuri, I always love eating at the Langham, Boston. I was so happy to check out the recently debuted Spring Menu at BOND, which is filled with creative and locally sourced dishes. BOND has recently acquired a new Chef de Cuisine, Joseph Henderek, and he has brought his passion for local and seasonal ingredients to this new menu.
interior of the BOND restaurant at the Langham, Boston
For the entrees on the new Spring menu, I loved the East Coast Halibut, the Pan Roasted Maine Lobster, and the Pan Seared Duck Breast.
East Coast Halibut with fennel pollen, artichokes, fava beans, champagne sabayon
Pan Roasted Maine Lobster with whiskey, herb butter, corn pudding
Pan Seared Duck Breast with pickled cherries, lavender honey, and roasted root vegetables
I also loved the desserts, something the Langham always does so spectacularly. Executive Pastry Chef, Ryan Pike, who oversees Langham’s acclaimed Chocolate Bar, knows how to impress. From the new menu, I really loved the Buckwheat Honey Ice Cream “Baked Alaska,” the Sugardusted Citrus Beignets, and the Fraser Cake.