Handcuffs may be required to put down the homemade chips at BOND restaurant inside The Langham hotel. Executive Chef Mark Sapienza has created a true Conway Confidential with the BOND chips, and he shares the simple recipe here exclusively: Scrub and rinse russet potatoes, cut 1/16th-in. thick, deep fry to a crisp in canola oil at 350 degrees. Remove to a large cookie sheet lined with paper towels and sprinkle with smoked sea salt. The chips are brought out before your meal and the bin is refreshed constantly so you never run out. The chips are a great accompaniment to the Maine Shrimp Roll on butter-toasted brioche and the BOND Burger, char-grilled with smoked house pepper bacon, Vermont cheddar cheese, and the house maple ketchup.

250 Franklin St.
617-451-1900, ext. 7777