“Bonjour, Boston,” says Rochambeau, the latest concept from the Lyons Group that’s now up and running in the Back Bay. The all-day café and French brasserie has set up shop in the former Towne Stove & Spirits space at 900 Boylston Street, where co-chefs Nick Calias (previously at Brasserie Jo) and Matthew Gaudet (previously at West Bridge and a past Food & Wine “Best New Chef” winner) are overseeing the restaurant’s culinary program.
Wood-grilled lobster frites, coq au vin with porcini knefla and chateaubriand are just a few of the menu’s notable dishes along with Calias’ much-loved profiteroles and Gaudet’s treasured egg in a jar appetizer. The spot’s wine list is curated by Wine Manager William Moriarty, who honed his craft with the Barbara Lynch Collective for five years, while David Evers joins the team as the General Manager after eight years with the Wolfgang Puck Fine Dining Group.
The sleek and sexy second floor is home to the dining room but on the first floor, you’ll find a cozy European-esque café serving coffee & tea along with tartines, salads, sandwiches and delightful pastries from Pastry Chef Michele Fadden. Where does the name Rochaembeau come from you may be wondering? It has dual meaning — it’s the name for rock-papper-scissors as well as the surname of a French general during the American Revolution who helped the Thirteen Colonies gain independence.
Stop into the café daily between 7:00am and 7:00pm, or opt for an experience in the restaurant with lunch available Monday through Friday starting at 11:30am, dinner from 5:00 to 10:00pm Sunday through Wednesday & 5:00 to 11:00pm Thursday through Saturday and brunch on Saturdays & Sundays from 10:00am to 5:00pm (the bar is open daily until 2:00am). Find all the information you need and menus here.