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The Basics: Petit Robert Bistro - Needham restaurant information

Petit Robert Bistro - Needham

45 Chapel Street
Needham, MA 02492
781-559-0532

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. Daily blackboard specials are prepared by Chef Jacky Robert, whose award-winning French fare has been earning him accolades in and around Boston for decades.

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

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Petit Robert Bistro’s Needham outpost is trying out a few new bar snacks. Drop by between 5:00 and ...

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Petit Robert Bistro - Needham

45 Chapel Street, Needham, MA 02492

Lunch/Brunch
  • Sun-Sat: 11:00 AM - 5:00 PM
dinner
  • Sun-Thur: 5:00 PM - 10:00 PM
  • Fri, Sat: 5:00 PM - 11:00 PM
  • phone 781-559-0532
  • reservations recommended
  • parking on-site lot
  • valet no
  • accessibility full
  • capacity: 100
  • credit cards
  • food
  • chef
  • info
OpenTable.com

781-559-0532

website

 
 
Dictionary
 
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Chiffonade
1. noun Vegetables cut in thin strips or shreds.
Compote
1. noun Slow-cooked fruit in syrup.
Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Cornichons
1. noun A gherkin in France.
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.
Frisée
1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
Frisee
1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Hollandaise
1. noun An emulsion of egg yolks, lemon juice and hot melted butter, the smooth, rich sauce is often an accompaniment to vegetable, fish and egg dishes.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Panko
1. noun Coarse breadcrumbs used in Japanese cooking.
Poivre
1. noun French for "pepper."
Ratatouille
1. noun A Provençal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.
Sorrel
1. noun A sour, buckwheat-related herb.
Tapenade
1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.