Guide

5 Things to Eat at Bastille Kitchen

By Scott Kearnan  |  August 27, 2014
Credit: Joel Benjamin

Bastille Kitchen, a new Fort Point French is big: 240 seats, to be exact. It's beautiful, boasting an upstairs with a sleek bistro-style interior, and a downstairs cocktail lounge, dubbed Chalet, for tucking away in den-like digs. And it has a talented toque in its kitchen: chef Adam Kube, one of our most recent 30 Under 30 honorees

So, what to order? Here are five must-try favorites: 

Frisée au Lardons ($14). This generously portioned appetizer is a standout, bedecked with decadent duck confit and slightly salty lardons. Swirl the runny yolk of the poached egg until it gives the frisée a light coat, lending a pleasant mouthfeel that complements the mild sweetness of a sherry vinaigrette. 

Tea Smoked Mussels Marinière ($14). Kube told us he took inspiration from the nearby Boston Tea Party Museum, built on the site of the historic event, and decided to pull some tea-related elements into his menu. These mussels are smoked with Earl Grey tea leaves and apple wood chips, and sauteed with white wine. Sop up the flavorful broth with a snappy slice of toast that is brushed with a zing-heavy rouille sauce. These should become a fall favorite. 

Beef Short Rib Wellington ($38). Putting a smart spin on tradition, this Wellington trades tenderloin for buttery-smooth short rib encased in two golden, flaky pastries studded with peppercorns. It's served with glazed carrots and a trio of pomme fondant, each capped with a thick layer of luscious foie gras. Hearty and soulful.

Vanilla Butter-poached Lobster (market). It's exactly how it sounds, which is exactly as you want it. Served with braised fennel and sweet potato hash. 

La Vie en Rose ($11). Okay, we had to raise a toast to a must-try cocktail: one that could convert even those otherwise averse to the sweet-and-bubbly side of beverages. This flute full of Brut rosé and rosé liqueur holds a cube of brown sugar that slowly dissolves, time-releasing just enough sweetness. Trust us: Think pink.