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.
