"The two-story Back Bay restaurant - directly across from the Boston Public Garden - houses a formal dining room upstairs and a comparatively casual bistro downstairs. The menus sit at the intersection of executive chef Robert Sisca's well-honed techniques and mindfully sourced ingredients. Diners will find familiar dishes like bouillabaisse and roast chicken made deeply satisfying, along with freshly made pastas and a raw bar."
"The crudo and tartare vary but never disappoint. The Ora King salmon ($28) was served with crisp pear and a gentle buttermilk vinaigrette, hitting those creamy and acidic notes with a nice balance. On a chilly day, get the French onion soup's deep beef broth. If there are truffles, just say yes. When the chicken paillard pops up - it often does, recently on the $65 lunch tasting menu - it's a must-order."
Bistro du Midi opened in 2009 and sits across from the Boston Public Garden in Back Bay, offering two levels: a formal dining room upstairs and a more casual bistro downstairs. Executive chef Robert Sisca combines refined techniques with mindfully sourced ingredients to produce familiar French-influenced dishes such as bouillabaisse, roast chicken, freshly made pastas, and a raw bar. Standout items include crudo, Ora King salmon with pear and buttermilk vinaigrette, French onion soup, chicken paillard, green pea gnocchi, and truffle‑topped fettuccine. The chocolate soufflé is a notable dessert. The bistro provides a welcoming bar and seasonal window or patio seating.
Read at Eater Boston
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