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 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.

The Team

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. Sisca has also worked with Rhode Island based G Hospitality restaurant group and launched Garde East on Martha’s Vineyard to local and national acclaim.
Chef Sisca opened Bistro du Midi in 2009 where he has earned his initial accolades for epicurean excellence. He is a two-time nominee for Food & Wine magazine’s “Best New Chef” (2011 and 2012) and received a three star review from The Boston Globe.

Through the years Bistro du Midi has been a perennial ‘best of’ destination overlooking Boston Public Garden with Chef Sisca at the helm. Most recently he has opened The Banks Fish House in Boston's Back Bay. where he continues to excel at creative and thoughtful raw bar, crudos and seafood dishes.

Chef Sisca is a graduate of Johnson & Wales. Outside of the kitchen, he and his wife Bree are raising their twin boys -  Hunter and Jameson. He 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


Brahm Callahan serves as Beverage Director of Himmel Hospitality Group and its four restaurants – Bistro du Midi, Grill 23 & Bar, Harvest, and The Banks Fish House. 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 100 restaurants in the world.  Before Grill 23, Brahm worked at Himmel Hospitality Group’s other restaurants. 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


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; Grill 23 & Bar, Harvest, Bistro du Midi, and The Banks Fish House. 

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.