Bistro du Midi
272 Boylston Street
Boston, MA 02116
617-426-7878
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.
Valentine's Day at Boston Restaurants
Flowers and chocolates are all well and good but how about treating your sweetie to a truly romantic evening of ...
octopus
at Bistro du Midi
Marinated octopus with eggplant caviar, sundried tomato and pine nuts
- Bouillabaisse
- 1. noun A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
- Carpaccio
- 1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
- Champ
- 1. noun An Irish favorite of mashed potatoes, green onions and butter.
- Chantilly
- 1. noun Prepared or served with whipped cream.
- Charcuterie
- 1. noun The French term for delicatessen-style items.
- Chorizo
- 1. noun Crumbly, spiced pork sausage.
- 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.
- Crostini
- 1. noun The Italian word for "little toasts" (referring to bread, not grappa).
- Daube
- 1. noun A classic French dish made with beef, red wine and vegetables, braised for a number of hours.
- 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.
- Fondant
- 1. noun A mixture of sugar, water and cream of tartar that can be formed into candy or decorations. If heated, it can also be used as frosting.
- 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.
- Kaffir lime
- 1. noun A type of tree bearing dark green leaves used in cooking, and small, bright green, wrinkled-looking citrus fruit.
- Nori
- 1. noun An edible, dark green seaweed frequently used in Japanese cooking for wrapping sushi.
- Nougat
- 1. noun A sometimes chewy and sometimes hard sweet substance made from sugar, almonds or other nuts and honey.
- Polenta
- 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
- Ratatouille
- 1. noun A Provençal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.
- Terrine
- 1. noun An earthenware container, or the dish cooked therein.
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