Bondir

You’d never guess that beyond the nondescript brick façade are an enchanting farmhouse dining room, a roaring fireplace and a daily edited menu that takes full advantage of the ebb and flow of seasonal and local ingredients. Chef-owner Jason Bond spent 20 years in New England restaurant kitchens before showcasing his talents via local produce, seafood and meats. It shows in the small yet careful selection of four courses—Maine halibut with baby brussels sprouts and shellfish emulsion, pistachio steam cake with poached figs, for example—and house-made breads. Presentations are elegant, not stuffy. Guests sip an aperitif in front of the fire before heading to their table where old church pews (with cushions!) serve as seats.