Bastille Kitchen Brings Parisian Daintiness to Boston

The award-winning executive chef Adam Kube, dedicates the elaborate menu of Bastille Kitchen to Parisian fare but adds his individual and modern approach.

Bastille Kitchen

Ahead of its one year anniversary, Bastille Kitchen proves to be a fascinating and ambitious brasserie on Melcher Street in Boston’s sultry restaurant neighborhood Fort Point

Bastille Kitchen

Looking back at almost one year in business, Bastille Kitchen in Boston authenticates to be much more than 10,000 square feet of gratification and admiration or the posh brasserie for meals known for their “wow” factor. Bastille Kitchen is style. The project comes from Seth Greenberg and his partners Cameron Grob and formerly executive sous chef at The Ritz-Carlton Adam Kube, who have poured $4 million into the massive space at Fort Point, a popular area for new upscale restaurants.

Bastille Kitchen covers a vast area spread across two floors of an old textile factory. The restaurant greets its guests with a high vaulted ceiling, exposed bricks and beams. The bricks have been white-washed to give it a bit of a laconic look. The décor is finished with the caged chandeliers, that dimly illuminate striking 300 seats that outspread two floors, and coach-style lanterns poising from the exposed-brick walls. Absorbing the Parisian ambiance, Bastille Kitchen lead its guests to the Chalet, a ski-lodge-inspired downstairs dining room and bar. The bright tiled floors and the full-length bar adjacent to the upstairs dining room coupled with the excellent service and delicious treats guarantee lush and stylish experience.

Bastille Kitchen covers a vast area spread across two floors of an old textile factory. The restaurant greets its guests with a high vaulted ceiling, exposed bricks and beams. The bricks have been white-washed to give it a bit of a laconic look. The décor is finished with the caged chandeliers, that dimly illuminate striking 300 seats that outspread two floors, and coach-style lanterns poising from the exposed-brick walls. Absorbing the Parisian ambiance, Bastille Kitchen lead its guests to the Chalet, a ski-lodge-inspired downstairs dining room and bar. The bright tiled floors and the full-length bar adjacent to the upstairs dining room coupled with the excellent service and delicious treats guarantee lush and stylish experience.

The award-winning executive chef Adam Kube, dedicates the elaborate menu of Bastille Kitchen to Parisian fare but adds his individual and modern approach. Thus the guests may enjoy braises and stews, butter and cream, but with a bit of a lighter touch. From appetizers to flatbreads, entrees to dessert, the end product is prominent but it might take some time to be cooked. “My French Onion Soup, the whole cooking process takes at least 8 hours,” said Adam Kube. “We top it with the gruyere cheese crouton. Traditionally French onion soup, it’s baked in the crock. You have that great gratinee cheese all over; it’s ooey and gooey. You still get that with my French onion soup, but we top it with a sunnyside egg. And as you mix the yolk into the soup, it adds a whole different depth of flavor.”

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