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Matthew J. Lee/Globe staff
Pictures
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Globe Magazine counts down the best new restaurants in Greater Boston for 2011.
POT ROAST
Bondir in Cambridge (pictured) serves one very extraordinary sauerbraten, or German pot roast, made with Wagyu beef. First it spends about a month in a brine of juniper and warm spices. Next it’s braised in apple cider, white wine, ginger, and more for 12 to 14 hours. When it’s done, chef Jason Bond chills it, then cooks it again in the jus until the meat starts to caramelize and the sauce thickens. It’s absurdly tender. As the season turns, Bond plans to serve it with the likes of roasted wild onions and wild green garlic, green peas in rose hip preserves, and wilted yukina savoy, a tatsoi-esque green.
> 279A Broadway, Cambridge, 617-661-0009, bondircambridge.com
Bondir in Cambridge (pictured) serves one very extraordinary sauerbraten, or German pot roast, made with Wagyu beef. First it spends about a month in a brine of juniper and warm spices. Next it’s braised in apple cider, white wine, ginger, and more for 12 to 14 hours. When it’s done, chef Jason Bond chills it, then cooks it again in the jus until the meat starts to caramelize and the sauce thickens. It’s absurdly tender. As the season turns, Bond plans to serve it with the likes of roasted wild onions and wild green garlic, green peas in rose hip preserves, and wilted yukina savoy, a tatsoi-esque green.
> 279A Broadway, Cambridge, 617-661-0009, bondircambridge.com