Who owns bistro du midi

Sisca returned to Bistro du Midi about two weeks ago, and his menus drop today. Some new dishes include cauliflower tartare; house-made black pepper chitarra pasta with local lobster, grapefruit, and vanilla; and black sea bass with shiitake mushrooms and bok choy. Check it out below. Having the opportunity to work and travel around the world has always given me inspiration and I enjoy incorporating those experiences into the Bistro du Midi menu.

Bistro du Midi also has a new general manager, Federico Salvador. And up on the roof, there's a year-round casual restaurant and bar with views of the city, cocktails, small plates, wood-fired pizzas, and a raw bar.

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More From Eater Boston. The celebrated seafood-focused French restaurant, which opened on Boylston Street more than a decade ago, did a little sprucing during its hiatus so the first floor bistro may look a little different than you remember from The Before — leather banquettes, a striking black and white floor and accents of yellow and blue throughout. The second floor space, with its view of the Public Garden, cozy fireplace and beautifully appointed private dining room remains as elegant as ever.

But rest assured, change-averse food-lovers: chef Robert Sisca is still in the kitchen so you can expect the same exceptional fare. To Start, Bistro du Midi will be open for indoor dining outdoor coming soon for lunch and dinner Wednesday through Friday and for weekend brunch and dinner on Saturday and Sunday.

Peep the lunch, dinner, bistro and brunch menus here and book your table online or by calling The chef: Robert Sisca, former executive sous chef at Le Bernardin, the legendary Manhattan seafood palace.

Dinner is a series of nonstop taste treats. Your waiter pours the briny brick-red broth over them — and gives you a tray of toasts, garlicky rouille and grated cheese should you wish to garnish.

We devoured warm cherry clafoutis — the French version of a Dutch pancake — with vanilla ice cream and an unabashedly boozy, Armagnac-soaked dried plum and pine nut tart with pignoli ice cream.