Bistro du Midi

The story

Crafted with passion, served with love

A French Table with a Boston View

Founded in 2009 and anchored at 272 Boylston Street, Bistro du Midi has spent more than fifteen years serving classic French cuisine steps from Boston's Public Garden. The restaurant occupies two distinct floors, each with its own character. Street level is the Bistro: a lively bar and casual dining room that channels the energy of a classic Parisian brasserie, with walk-in seating and an all-day bar menu. Upstairs, the Dining Room offers a more composed setting — a fireplace, a second bar, views into the kitchen, and artwork that draws the Public Garden's palette indoors. Both floors share the same kitchen and the same guiding philosophy.

Chef Partner Robert Sisca

At the center of the kitchen is Robert Sisca, Chef Partner and the culinary force behind Himmel Hospitality Group's Boston portfolio. A New York native and Johnson & Wales graduate, Sisca trained at the three-Michelin-starred Le Bernardin before building a career across New England. His cooking is defined by thoughtfully sourced ingredients and globally inflected technique — French in structure, but never rigid. Alongside Sisca, Executive Pastry Chef Tab Volpe — whose résumé includes No. 9 Park and the restaurants of Chef Barbara Lynch — brings precision and artistry to the dessert program, with classics like Chocolate Soufflé, Crème Brûlée, and Pistachio Soufflé made to order.

What's on the Table

The dinner menu reads as a confident tour through French cuisine with carefully chosen detours. From the raw bar, the American Wagyu Beef Tartare arrives with quail egg and osetra caviar; the Ora King Salmon Crudo is dressed with rhubarb, piperade, and yuzu-buttermilk vinaigrette. Among the mains, the Bouillabaisse du Midi — lobster, scallop, shrimp, calamari, mussels, and clams — anchors the seafood section, while the Jurgielewicz Duck Breast comes with foie gras barbajuan and duck mole. The Filet Mignon with pommes purée and bordelaise holds its own alongside a Prime Brandt NY Strip with gratin dauphinoise and sauce au poivre.

Downstairs in the Bistro, the bar menu leans into French comfort: Escargots de Bourgogne with garlic-parsley butter, French Onion Soup crowned with gruyère, Moules Frites, and a Steak Frites with prime bavette and truffle parmesan fries.

The Wine Program

The beverage program is overseen by Benjamin Chesna, an Advanced Sommelier and Master's candidate with experience at Spago in Los Angeles — where he helped secure a Wine Spectator Grand Award — and fine-dining institutions in Aspen. That expertise is reflected in the cellar, which earned Bistro du Midi the Wine Spectator Best of Award of Excellence in 2023, one of the guide's most respected recognitions for depth and breadth of selection. General Manager Errol Joseph, himself deeply involved with the Court of Master Sommeliers, brings the same wine-forward sensibility to the dining room floor.

Two Floors, One Occasion

Whether it's a weekday lunch, a Saturday brunch, an Afternoon Tea, or a private event with views over the Public Garden, Bistro du Midi is built for more than one kind of visit. The private dining spaces upstairs accommodate everything from corporate dinners to milestone celebrations, guided by Sales Manager Catherine Dineen and a team with deep roots in Boston's dining scene.