Our Story...

Bistro du Midi offers seasonal French cuisine inspired by Coastal New England influences. 

Bistro du Midi opened in the winter of 2009, and has become one of Boston’s best dining destinations.  Located in one of Boston’s most coveted locales overlooking the picturesque Boston Public Garden, Bistro du Midi showcases French bistro cuisine with coastal New England influences, all in a warm, welcoming, and beautiful setting.

The street-level Bistro is vibrant, with a lively bar reflecting the classic, casual bistros of France. Upstairs in the Dining Room, the restaurant continues with an open kitchen, a second bar, fireplace, and a more sophisticated look with multiple private dining spaces.  The one-of-a-kind artwork and lively décor brings the look and feel of Boston’s Public Gardens into the restaurant space.

With Executive Chef/Partner Robert Sisca at the helm, guests will experience French cuisine inspired by coastal New England and worldly flavors. Carefully conceived dishes speak for themselves, as the freshest locally-sourced ingredients take center stage. Chef Sisca meticulously sources exquisite seafood, and has a talented eye for elevating game and other meats while presenting a classic yet approachable menu.  From a simple yet flavorful Tuna Niçoise Salad to an ever-changing Seven-Course Tasting Menu, there is something for everyone.  A carefully curated wine list represents the true soul of a bistro wine list, where wine is part of every meal.

The Team

Robert Sisca - Chef Partner

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Executive Chef Robert Sisca is one of New England’s true culinary talents. Chef Sisca has a profound appreciation and passion for combining ingredient-driven cuisine with the refined and classic techniques that he has honed at some of the country’s most exclusive culinary destinations.

Chef Sisca worked at the historic One if by Land, Two if by Sea in New York City prior to becoming Sous Chef at the renowned Le Bernardin. During his tenure, Le Bernardin earned the coveted Michelin Three Star award and four stars from the New York Times. After working with Rhode Island based G Hospitality restaurant group and launching Garde East on Martha’s Vineyard to local and national acclaim, Chef Sisca has returned to Bistro du Midi. Chef Sisca opened Bistro du Midi in 2009 and is proud to return to the kitchen where he earned his initial accolades for epicurean excellence. Chef Sisca is a two-time nominee for Food & Wine magazine’s “Best New Chef” (2011 and 2012), has been invited to cook at the James Beard House on numerous occasions and received a three star review from The Boston Globe as well as an “A” rating from The Boston Herald.

Through the years Bistro du Midi has been a perennial ‘best of’ destination overlooking Boston Public Gardens. With Chef Sisca back at the helm, Bistro du Midi evolves from serving Provencal French cuisine to French cuisine inspired by coastal New England and worldly flavors. Chef Sisca lets carefully conceived dishes speak for themselves, as the freshest locally sourced ingredients take center stage. Chef Sisca artfully combines finesse and approachability to satisfy various appetites on any given occasion. In particular, his raw bar, crudo and seafood selections surprise and delight the senses.

Chef Sisca is a graduate of Johnson & Wales. When he is not in the kitchen, Chef Sisca and his wife Bree are raising their twin boys -  Hunter and Jameson. Chef Sisca is also an avid outdoorsman, and particularly enjoys fishing and carrying on the hunting traditions that he started with his father when he was a young boy.

Federico Salvador - General Manager

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Federico Salvador is a quintessential restaurant veteran who was most recently Service Director at the award-winning French restaurant L’Espalier in Boston. With more than 15 years in the service industry, Salvador started in Italy as a bartender. He traveled to New York City in 2009 to work at Joe Bastianich and Mario Batali’s Del Posto as a sommelier. He later held the position of General Manager for the Michelin-starred A Voce restaurant in New York. He brings his elevated level of industry knowledge, warm sense of humor and gracious hospitality experience to the Bistro du Midi front-of-the-house team. When he is not at Bistro du Midi, Federico enjoys gardening and cooking for his wife and family. He has a strong passion for food and drinks, and he loves to entertain friends and discover new flavors.

Josue Louis - Chef de Cuisine

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Chef de Cuisine, Josue Louis has  worked at Bistro du Midi since opening and has a strong relationship with his mentor, Chef Sisca.  Josue contributes to the culinary creativity and direction of Bistro du Midi through collaboration with Chef Sisca through his unique interpretation of the cuisine. Having spent years of dedication, Josue is part of the fabric of Bistro du Midi. 

Josue is a native Bostonian whose fervor for the culinary arts was ignited from a young age while attending Madison Park Vocational High School. A graduate of the acclaimed Culinary Institute of America in Hyde Park, Louis has experience working in renowned establishments such as The Fairmont Copley Plaza. Throughout the years, Josue has developed an immense appreciation for dishes that embody seasonality and ingenuity.

Ray Osbourne - Sommelier

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Ray started with Bistro du Midi in the late fall of 2012 and has developed strengths in restaurant management and the beverage department as both the Service manager and the Assistant Sommelier.  For five years he worked closely with the team learning interconnecting lessons about wine, coaching a service team, and the importance of personal investment in the guest experience.

To reward his success, Ray was promoted to Assistant General Manager and Head Sommelier in 2017 and continues to find satisfaction in helping to translate his and the Bistro du Midi team’s passion for food, wine and hospitality into a rewarding experience for each guest.

Outside of work Ray enjoys spending time with his wife and son and travelling with them to Old World wine regions.

Brahm Callahan - Beverage Director

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Brahm Callahan serves as Beverage Director of Himmel Hospitality Group and its four restaurants – Bistro du Midi, Grill 23 & Bar, Post 390 and Harvest. Brahm is a Master Sommelier, one of only 149 professionals in North America who hold the title Master Sommelier – the highest distinction available in the beverage service industry. Brahm was most recently wine director of Grill 23 & Bar in Boston’s Back Bay neighborhood, where he developed an award-winning list of over 2,000 selections; focusing specifically on new cult producers as well as maintaining a balanced list that offers selections for both wine connoisseurs and novices alike. In 2017 Grill 23 & Bar earned the prestigious “Grand Award” from Wine Spectator – an honor reserved for only 89 restaurants in the world.  Before Grill 23, Brahm worked at Himmel Hospitality Group’s urban tavern, Post 390, as well as other top restaurants in Boston such as Excelsior and Rialto. His introduction to wine began at a young age at The Shelburne Falls Wine Merchant, where he learned the business from his mentor Paul-Thiery de la Blotier.

Chris Himmel - Ownership

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Chris Himmel, President of the Himmel Hospitality Group (HHG), grew up in the restaurant business. The Himmel family owns and operates four of Boston/Cambridge’s most successful and respected restaurants. Chris has been a fixture at the HHG restaurants most of his life; first at Grill 23 & Bar, one of the country’s top steak and seafood grill; next at the iconic Harvest in Harvard Square, where New England farmers and product have been the culinary inspiration for over 40 years, at the popular Back Bay restaurant, Post 390, known for its “Farm to Post” menus and “Kitchen to Cocktail” program and, most recently, at Bistro du Midi where coastal New England inspires French bistro cuisine.

Chris’ philosophy is grounded in hospitality and product. “At our core is the commitment to the finest ingredients and the best trained staff,” Chris explains. A graduate of the prestigious Cornell School of Hotel Administration, Chris set his sights on learning from the best in hospitality, training under Danny Meyer and Chef Thomas Keller. Running the four restaurants owned by Himmel Hospitality Group, Chris brings a deep passion for product and hospitality to each of the restaurants.

About Himmel Hospitality

Himmel Hospitality Group owns and operates four of Boston’s premier restaurants. We are dedicated to consistently delivering a world-class experience including the highest quality food and service. While not a chain (each of our restaurants operates independently), we work to share the wealth of knowledge and expertise that comes from all managers and employees in our group, to help us give the best overall experience to our guests.