Boston, MA 02116
Boasting the city's prettiest views of the picturesque Public Garden, Bistro du Midi brings the simple, clean and bold flavors of Provence to Boston. Inspired by the ingredients (only the freshest seafood, meats and produce) and culinary techniques of the Midi region in France, Executive Chef Robert Sisca presents modern ingredient-driven creations that are at once refined and approachable - from carefully conceived charcuterie selections to meticulously crafted desserts. The menu is complemented by an extensive, French-leaning wine list
Inside, guests can choose between the convivial atmosphere of the street-level bar, which serves its own casual, all-day menu and offers patio dining spring through fall, and the upstairs dining room, which features an intimate bar of its own as well as a private dining room. Diners can peek into the open kitchen or linger in front of the sandstone and terra cotta fireplace on the way back to their beautifully appointed tables.
What’s New for LifeSavor 2013
For the 2013 edition of their annual fundraiser, Community Servings moves LifeSavor to the Westin Boston Waterfront for the evening.
Battle of the Burger Begins
Voting in Boston Magazine’s epic Battle of the Burger is underway as of Monday, May 13th.
Save the Date for Chefs in Shorts
Mark your calendars for this year’s Chefs in Shorts on Friday, June 14th.
Chef Robert Sisca, who opened Bistro du Midi at The Heritage On The Garden in December of 2009, comes to Boston by way of New York. A graduate of Johnson & Wales, Sisca worked his way through New England, including Gracie's in Providence and Bosun's Bistro in Nantucket. Next he headed to his native New York, first at One if By Land, Two if By Sea and then on to Le Bernardin under renowned chef Eric Ripert.
As Executive Sous Chef at Le Bernadin, Sisca was a key member of the team for four years. The restaurant, which earned the coveted Michelin Three Star award and four stars from the New York Times, was instrumental in helping him develop a keen appreciation for seasonality and quality.
"I learned from the best" says Sisca." My time at Le Bernardin was the best culinary experience of my life. It was like going to graduate school for cooking. Learning from Ripert on managing a kitchen, insisting on the finest quality of ingredients, performing classic technique at the highest skill was an amazing experience and opportunity." Sisca knows that from Johnson & Wales to Eric Ripert - the #1 rule of cooking is it all starts with the ingredients. "Make sure it is fresh, and then just let the food be the superstar on the plate."
Bringing this focus on quality to his new post at Bistro du Midi, Sisca has created a menu that celebrates the food of Provence, also known as the Midi region. The menu reflects authentic ingredient-driven Provençal style cuisine complemented by tradition and technique. Sisca traveled all through Provence, painstakingly researching recipes and dishes for the new restaurant - often eating two lunches and two dinners a day.
Sisca's take on classic dishes like bouillabaisse, roast chicken for two and grilled sea bass are already earning raves; Boston Magazine named the restaurant "One of the Best Restaurants 2010" and The Boston Globe adding that Bistro du Midi is one of the restaurant openings that give the editors "optimism" and is truly "exciting."