Butter poached lobster, almond-crusted halibut, and grilled octopus are just a few additions you’ll find on the Bastille Kitchen menu, thanks to new Executive Chef Brendan Burke. He was named to the Zagat’s “30 Under 30” list back in 2014 when first working for the Fort Point restaurant before most recently holding the position of Corporate Chef of Serafina Boston. Burke’s creative eye and passion for innovation will continue to inspire more modern creations for the Parisian-style French bistro. To read more about the chef, see Bastille Kitchen’s latest blog post, and to experience his food for yourself, call 617.556.8000 to make a reservation.