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The Basics: Bistro du Midi restaurant information

Bistro du Midi

272 Boylston Street
Boston, MA 02116

Bistro du Midi restaurant information
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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.

News and Events at Bistro du Midi restaurant

19th Nantucket Wine Festival
Martha isn’t the only vineyard in town anymore when Nantucket Wine Festival returns to the Cape Wednesday, May 13th ...

The (Culinary) Time of Your Life
Nobody puts baby in a corner, unless, of course, it’s a corner table for pre-show food and drink specials. 

Bolognese for the Big Race
In honor of the Boston Marathon, chef Robert Sisca is running a duck Bolognese special from Friday, April 17th through ...


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272 Boylston Street, Boston, MA 02116


by Chef Robert Sisca

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Live sea scallop with cucumber, coriander, freeze dried corn and foie gras snow
by Chef Robert Sisca
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
Crème fraîche
1. noun Cream that is allowed to set and thicken to a velvety rich texture.
Finnan haddie
1. noun Smoked, salted haddock, favored in Scotland.
Foie gras
1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.

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