"Keep it Simple"

Great food starts with the best ingredients and ends with simple and careful preparation. Bondo Benjamin lives by that credo as co-owner and Executive Chef of BoCa. After many years as head chef for a few local restaurants he believed he could "build a better restaurant". Bondo opened BoCa with Carol Zaremba in 1997, creating a unique menu that covers all the basics but doesn't try to be all things to all people. The public responded and BoCa became a critical success and customer favorite!

There's some adventure to be found in Bondo's food style, which he describes as "big and bold"... Hoisin, wasabi, andouille, and Cognac dress items such as pork tenderloin, scalloped potatoes, fried calamari and chicken. You'll find seafood aplenty on the menu - He takes pride in purchasing locally and domestically whenever possible, Island Creek Oysters from Duxbury are his only choice for the raw bar item. And you won't see customer favorites like Swordfish with Lemon Caper Sauce on the printed menu because he'll only serve it as a special when quality is best.

This summer in '09, he is procuring local baby lettuces for a signature salad.
Portions are big, flavors are bold... Most entrées make a great lunch the next day, that's how large some portions can be! Bondo updates the menu seasonally, keeping customer favorites but changing things up so only the season's best is highlighted.

It is all about the food, in the end... Right?

Check out Bondo's 2009 profile in Pembroke Express
www.pembrokeexpress.com

Chef Bondo

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