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The Basics: Petit Robert Bistro - Needham restaurant information

Petit Robert Bistro - Needham

45 Chapel Street
Needham, MA 02492

Petit Robert Bistro - Needham restaurant information
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Open for lunch, brunch and dinner every day of the year, Petit Robert Bistro Needham offers an array of authentic simple French specialties. The ever-changing, moderately-priced menu showcases the freshest and best seasonal ingredients in popular classics like steak frites, beef bourguignon and coq au vin. Blackboard specials are prepared every day, featuring the award-winning French fare that has been earning the restaurant accolades since it opened.

The casual, mirror-lined dining room, with its cushy banquettes and white linen-topped tables, bustles with Parisian bistro style. The full-service bar also features craft cocktails, an extensive beer selection and a varied wine list full of labels from France (and a few from California, for good measure). When the weather permits, diners can enjoy their meal outside by the twinkling lights of the Eiffel Tower (a miniature version that adorns the patio).

News and Events at Petit Robert Bistro - Needham restaurant

A Petit Pipeau Dinner
Bite into Bordeaux at Petit Robert Bistro in Needham on Monday, April 21st. 

A Petit Prix Fixe for Spring
Petit Robert Bistro in Needham gives spring its due with a special prix fixe menu running all season long. 

Petit Robert Bistro Plays Host
On Thursday, December 18th, let Petit Robert Bistro in Needham school you in dinner party hosting with a three-course holiday ...


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45 Chapel Street, Needham, MA 02492

beet salad

at Petit Robert Bistro - Needham

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Beet salad with red beets, goat cheese, caramelized onions, walnuts and arugula
at Petit Robert Bistro - Needham
1. noun A slow-cooked marriage of white beans and assorted meats such as pork, duck or goose.
1. noun The French term for delicatessen-style items.
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
1. noun A gherkin in France.
1. noun A thick puree or sauce.
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 An intense stock made most often from fish or mushrooms, used to add flavor or body to another stock or sauce.
1. noun French cake.
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
1. noun Diced bacon that is blanched and fried.
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
1. noun Coarse breadcrumbs used in Japanese cooking.
1. noun Edible pumpkin seeds.
1. noun French for "pepper."
1. noun Tomato and meat sauce from Bologna.
1. noun A Provençal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.
1. noun Meat, usually pork, slowly cooked in seasoned fat and made into a smooth paste, then packed and sealed with a thin layer of fat. Served cold.
1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.

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