I had never been to BOND (or even The Langham Hotel), so I was completely blown away when I walked in. It was absolutely gorgeous inside.
There was even live jazz music on a Wednesday night. So fancy.
The hotel and restaurant were once the original location for the Federal Reserve Bank, so the seal is displayed on the floor in BOND. Cool!
The invitation for the media tasting encouraged guests, so I brought my friend Jen. She’s a great date.
The new spring menu was fabulous. I pretty much loved everything that I tried from it, but here are the highlights.
Vietnamese Fresh Rolls
The Vietnamese Fresh Rolls were made with shrimp, chicken, veggies, and a spicy peanut sauce. They were light yet flavorful and super fresh (hence the name).
Crispy Point Judith Calamari
Oh my goodness. Can we talk about this calamari? It was easily the BEST calamari I have ever eaten. For real. I went on and on about it to Mal for a good 5 minutes when I got home from the event last night. It was pretty much life-changing for me.
The calamari was crispy, but not in a super fried, heavy way like most are. The chef uses evaporated milk in the batter, so it’s sort of light and not really greasy. It’s tossed in sweet chili and black sesame, so the flavor is slightly sweet and sort of tangy. I loved it, and I would definitely go back to BOND to have it again.
Sweet Soy and Ginger Chicken Wings
I’m typically not a huge chicken wing person, but I enjoyed these a lot. They were so, so, so tender and really flavorful—a nice mix of sweet soy and ginger.
The presentation was pretty cool too. Look at those things!
Lobster and Chorizo Quesadilla
The Lobster and Chorizo Quesadilla was another favorite of mine from the evening. Inside is queso blanco, sweet corn, and a whole pound of chunked lobster.
The price point ($20) was pretty high for this dish, but, trust me, it’s worth it. There was a ton of lobster inside, and it was really delicious. The rolls were pretty big too.
Flat Bread Pizza
At this point in the tasting, my stomach was getting full, but I just had to have a piece (ok, two pieces) of this flat bread pizza. It was made with the most amazing, full-flavored Great Blue Cheese. Mmm! The cheese alone is reason to order this pizza. Toppings also included grilled stone fruit, pancetta, and arugula.
Sticky Toffee Pudding
The evening ended with Sticky Toffee Pudding served with brown butter ice cream and Brooker’s whiskey caramel, and it was heavenly. The Brooker’s whiskey caramel was to die for—it was incredibly thick and sweet, but in a good way! I’d also go back to BOND to have this dessert again.
What a wonderful tasting. I love the new spring menu! Thanks so much for the invite, Mallory!