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 seasonal Dinner 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.
Robert Sisca - Chef Partner
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.
Brahm Callahan - Beverage Director
Chris Himmel - Ownership
Chris Himmel, President of the Himmel Hospitality Group (HHG), grew up in the restaurant business. The Himmel family owns and operates three 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 45 years, at the popular Back Bay restaurant; and most recently at Bistro du Midi.
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.