Haute Spots Boston: Bastille Kitchen

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Restaurants with a French flair have always been a standout for their cooking styles and flavors so when Bastille Kitchen opened in Boston, we couldn’t have been happier. The gorgeous Fort Point Channel restaurant is the brainchild of hospitality developer Seth Greenberg.

Bastille Kitchen
Bastille Kitchen

Photo Credit: Bastille Kitchen

The Parisian-style modern French bistro is a gorgeous space with soaring ceilings and wood floors served up in a former factory. There are two bars in this enormous space popular with an after work crowd – one located on the second floor space as well as a second in the subterranean Chalet lounge.

 

Bastille Kitchen
Bastille Kitchen

Photo Credit: Bastille Kitchen

The menu here is full of rich Gallic flavors with some unexpected finds with a twist from Chef Adam Kube. Take, for example, the French onion soup, which is elevated to a new level with the addition of a gruyere crouton and topped with a floating sunny side up egg. Steak tartare is a common find at many local restaurants, but Bastille Kitchen does it better when made with dry aged beef, a quail egg, fried pickles and mustard aioli.

Bastille Kitchen
Bastille Kitchen

Photo Credit: Bastille Kitchen

Our friendly server presented us with a basket of warm, flaky buttery croissants to get us started. It is difficult not to get filled up on these savory airy starters, but be sure to save some room for an appetizer. We loved the black truffle, mushroom and mozzarella flatbread and sampling of briny Washburn Island oysters complemented by a side of spicy horseradish cocktail sauce and a light mignonette. Other starters here include foie gras torchon, pork belly-chicken liver rillettes and tea smoked mussels.

For dinner, we recommend the melt-in-your-mouth sautéed sole served atop grape tomatoes, golden raisins, capers and rhubarb salad. The dry aged sirloin was cooked to a juicy perfection served with a side of spinach fondue and petite potato confit (one of the best sides we have ever seen).

If you can save room for dessert (which we unfortunately did not), the profiteroles are served with caramel chip ice cream while the crème brulee is made with brown butter and candied oranges.

Bastille Kitchen is located at 49 Melcher Street in Boston.

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