Boston: Bistro du Midi
See it on One for the Table's Boston ReviewsLet's Eat by Kitty Kaufman, photos by Julie Moffatt



We're back, Vince and I, for a light lunch before he flies off. He opts for Fournier Sauvignon Blanc, his favorite, that's crisp and fruity. (Read the online wine menu at home; it's 30 pages.) Not sure why the quiche presentation changed: it's less but l'accompagnement mesclun salad still has its mellow vinaigrette. I want the Point Judith calamari that's golden crisp and never out of style. I ask for pepperoncini (the right degree of hot) and thinly sliced anchovies (perfectly not salty) on the side. Pierre Franey, back in 1989 in The New York Times, wrote about French-fried squid. And before that in 1982, Craig Claiborne's recipe nearly matches though he prefers just lemon to aïoli. We want them both, of course.

Vince opts for a three-inch rhubarb plum tart with pear that fell off a tree and lemon honey ice cream crusted in salt. Rhubarb straws are piled up, having been julienned and torched. It's sweet, it's tart, with a buttery pastry that will make you think twice even if it is fruit. Here's the thing, I never had pastry before I wrote about restaurants. And while no scientific research says missing dessert is unhealthy, we're sure you will want to always have it here and for all the right reasons. We like bistros for their appealing simplicity and down to earth creative menus and now we don't want to leave. It's the tunes and laid-back mood and if we don't get going, someone's going to have more wine and another dessert. As we're leaving, Vince and I debate if it's Piaf or Cotillard. It's Cotillard all right, and if you want to be enthralled, watch her Take it All, an apéritif not to be missed. Vive la France!
Bistro du Midi
272 Boylston St (Back Bay)
Boston, MA 02116
617. 426. 7878
© June 16, 2014 for One for the Table
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Kitty@corp-edge.com
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Italian Western

Fine kettle of fish

Food, and art

Red hot and blue

Yes, we have no meatballs

Meatballs and calamari in Roslindale

Pon cooks with fire

Happy, happy new year

New York state of mind

Industry standard

Ta dah

Eat dessert first