“The latest addition to the dynamic neighborhood is the largest dining spot in the area. Bastille Kitchen is a 240-seat French bistro with a menu from chef Adam Kube that aims for rich flavors.

“It’s about taking the time to develop every flavor at every step of the cooking process. It’ll take eight hours to make the onion soup,” says Kube, who was previously the executive sous-chef at the Ritz-Carlton in Boston. “The food is going to be French bistro with a modern twist.

We’re focusing on great portions and great flavor.”

Improper Bostonian


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