In the works since October 2012, Bastille Kitchen finally opens its doors to the public tonight in Fort Point. The restaurant features 11,000 square feet of space built for sharing two-person portions of bouillabaisse, sipping (mostly) French wines, and holding private parties in the "Chalet." The project comes from Seth Greenberg (Mistral and lots more) and Cameron Grob (Cafeteria), and Ritz-Carlton alum Adam Kube serves as executive chef. The two-story space was designed by Petra Hausberger of Somerton Park Interiors.
Entrees range from the $18 Bastille burger (Roquefort, onion strings, bacon jam) to a number of seafood dishes (seared salmon, prosciutto-wrapped cod) and meatier options (roast lamb shank, steak frites). Most are priced in the upper $20s to mid $30s. On the lighter side, there are a few flatbreads (beef tongue with mushrooms, pickled onions, and boursin, for one). Considering the reputation of the pizza at Mistral, a hidden gem on the upscale French menu, these might be worth a try.
Bastille Kitchen is open from 5 p.m. to 11 p.m. Sunday through Thursday and 5 p.m. to midnight on Friday and Saturday. The bar on the upper level and the Chalet Bar on the lower level are open earlier and later, from 4:30 p.m. to 1 a.m. every day. Here's a look inside.
· All coverage of Bastille Kitchen on Eater [~EBOS~]