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First Look: Menu for Bastille Kitchen, Opening in April

By Scott Kearnan
March 25, 2014

We're told there may be a "few final tweaks," but here's the essentially finished menu for Bastille Kitchen, the upcoming big, bound-to-be-beautiful $4 million project co-owned by Boston nightlife, hotel and hospitality impresario Seth Greenberg. (This will be Greenberg's first restaurant since opening the still-buzzing Mistral in 1997.) Chef Adam Kube, formerly executive sous at The Ritz-Carlton Boston Common and one of our recent 30 Under 30 honorees, is going to be in command of one very busy kitchen. The 11,000 square-foot restaurant sprawls throughout a renovated Fort Point textile factory, and seats about 300 between its main dining areas and downstairs lounge, dubbed Chalet. Bastille Kitchen's Parisian style is reflected in Kube's menu, which you can find below. Some obvious standouts: a bouillabaisse with lobster, shrimp, smoked mussels, clams and cod in a saffron-cognac sauce; seafood sausage agnoloti with saffron beurre blanc and anchovy confit; prosciutto-wrapped cod with whole grain mustard beurre blanc (pictured); and even some tantalizing flatbreads, including one topped with pork belly, bacon jam and apple-cherry compote. Kube also took inspiration from the nearby Tea Party museum, resulting in dishes like tea smoked mussels mariniere and tea-brined lamb shank. Whet your appetite with this sneak peek: 

 

Bastille Kitchen Menu

 
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