Hours of Operation // Tuesday - Saturday 12:00 p.m. - 7:00 p.m. // Sunday 11:00 a.m. - 5:00 p.m.
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Gather
- Podcast: AND IF THE WORLD IS NOT FLAT? Coming Soon
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Bonde Newsletter: "Zero-Two-Wine-Three-Eight"
- Vol. 1 "Ciel!!! My Rosé!"
- Vol. 2 "Natural Wine...Natural(ly) Misunderstood"
- Vol. 3 "A Very Sparkling Subject...The Nativity"
- Vol 4 "A Very Patriotic Resolution
- Vol. 5 "Genesis...Reading an American Wine Label"
- Vol. 6 "Sulfite or No Sulfite? That's the Question"
- Vol. 7 "Wine Body"
- Vol. 8 "Sommelier"
- VOL.9 "Concord Grape"
- Vol. 10 "The Wine List"
- Vol. 11 "The New Lexicon"
- Vol. 12 "Sweet, Yes You Are!"
- Vol. 13 "Supreme Cork Ruling: TCA v. Stelvin"
- Vol. 14 "Letter to a Cigar Smoker"
- Vol. 15 "Aladdin and the Magical Lamp: The Decanter"
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Casserole & Sommelier: Bertil's Recipes and Wine Pairings
- Herb-Crusted Lamb Chop Duo with Rhubarb Chutney
- Grilled Octopus with Chimichurri
- Beef Rib Roast with Szechuan Peppercorn and Red Wine Sauce
- Salt Crusted Red Millet with Shishito Pepper and Japanese Rice
- Red Wine Poached Pear Tarte Tatin
- Beef Stew with Root Vegetables and Leeks
- Primi: East Coast Small Calamari with Garlic & Lemon Sauce and Classic Gnocchi
- Chilean Black Bass with Fried Parsley, Onion Flakes & Black Garlic Crust . Meyer Lemon Emulsion. Grilled Fennel
- Duo of Mirrored Semi-Cooked Chocolate Tarte with Aromatic Macarons
- Premium Maryland Blue Crab with Sauce Grand-Père
- Lamb Shank Braised in Duck Fat
- Sous Vide Leg of Lamb
- Summer Vegetarian Delight
- Pain Bagnat: The Niçoise Salad Sandwich
- New England Lobster Roll
- Tempura Fried Squash Blossoms with Aioli
- Autumn Roasted Red Kuri Squash Salad
- Butternut Squash Gnocchi with Tarragon Butter
- Winter Vegetarian Moroccan Stew
- Private Consultations
- The Blog: DRINK AGAINST THE CURRENT: Coming soon
- The Black Donkey Project
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