Coming Soon

First Look: Bastille Kitchen

By Scott Kearnan  |  June 6, 2014
Credit: Joel Benjamin

Though a precise date isn't yet confirmed, doors are getting ready to open at Bastille Kitchen. It won't be long before you're pulling up one of many (many!) seats at this beautiful behemoth, and we snuck in early to take a look at where - and what - you'll be eating. 

  • Credit: Joel Benjamin

    Everything is big about Bastille Kitchen, starting with the buzz. It's a highly anticipated opening, in part because it comes from a major name in Boston hospitality: nightlife, hotel and hospitality impresario Seth Greenberg. And this is his first restaurant since opening the now-iconic Mistral in 1997.

  • Credit: Joel Benjamin

    The busy kitchen will be under the command of chef Adam Kube, formerly executive sous at The Ritz-Carlton Boston Common - and one of our most recent 30 Under 30 honorees. We revealed his full menu back in April (check it out here), and the plates - like this frisée aux lardons (duck lardons and duck confit with poached egg and a sherry vinaigrette) - look as good as they sound.


  • The $4 million project sprawls over two floors and 11,000 square feet in a Fort Point textile factory, and seats about 240 people. 

  • Brookline-based Somerton Park Interiors designed the restaurant, which looks, well, spectacular. We're particularly taken with the lighting fixtures, which include distressed iron sconces against brick walls, and ornate bronzed pieces you might find in a European brasserie. 

  • A gorgeous entree of sautéed ocean perch meunière amandine with haricot vert and apricot quinoa. Chef Kube cites Thomas Keller and Alain Ducasse among the names that influenced his direction for the menu; find out more about his inspirations in our Q&A with Kube here.

  • Credit: Joel Benjamin

    The interior is designed to reflect "Old World France," and makes use of many reclaimed materials like natural wide-plank white oak. Expect herringbone fabrics, shelves lined with curios from antique markets and hard oak tables sourced from Europe paired with Thonet-style chairs and barstools.

  • This 11-foot-long high-top communal dining table makes for an attractive design centerpiece. 

  • Simple pleasures gone sophisticated: we're all about Bastille's take on onion soup, served with Gruyère crouton and a sunny-side-up egg.

  • Lounge and French-style bench seating is set by a 36-foot-long bar. 

  • The main entryway features a handmade graphic cement floor that gives way to a split-level staircase. Downstairs is Chalet, a subterranean cocktail lounge.