Bastille Kitchen Launches New Brunch Service
Chef Adam Kube upgrades breakfast classics with duck confit, marrow butter, and North Country bacon.
Starting on May 10, Parisian-style bistro Bastille Kitchen will launch its first ever brunch service in Fort Point. Executive chef Adam Kube will be preparing such options as a duck confit omelet slathered with truffle marrow butter, a pork belly croque-monsieur, and sweeter fare like Belgian waffles topped with Vermont maple syrup. Seth Greenberg’s Fort Point restaurant will allow guests to choose between small bites (granola parfait, mini croissants), raw bar offerings (oysters, shrimp, clams, lobster and salmon tartare), a wide range of egg dishes (quiche lorraine, smoked salmon omelet), and larger entrees, such as a steak frites and tuna niçoise.
Bastille Kitchen’s brunch will take place every Sunday from 10:30 a.m. to 2 p.m.
49 Melcher St., Boston; 617-556-8000 or bastillekitchen.net