Cuisine:

• Others
• Brew, Pubs, Microbreweries

Miel Description:
Though Boston's exploding with brasseries these days, this self-styled "brasserie Provençal" stands out in a number of ways. For one thing, as the signature restaurant in the InterContinental Boston hotel near South Station, it has an open door 24/7---a rarity in this fair but slightly provincial city. For another, it eschews the look of the moment---namely white and black and shiny all over---for a soft, somewhat countrified blend of yellows and blues, woods and tiles. And finally, it bears the stamp of chef Jacques Chibois, who's overseeing a kitchen run by executive chef Didier Montarou. Though we have our suspicions that its all-night policy is doomed (see: "slightly provincial"), the place is thus far living up to its promise. The menu appeals mightily in its simple elegance---most dishes exhibit striking accents without getting too busy. Basil-crème fraîche ice cream gives lemony tuna tartare a bracing finish; tarragon sauce brightens and enriches salt-crusted sea bream; candied olives fascinate as a garnish for berry soup. We also appreciate the introduction to true Provençal specialties like socca (chickpea-flour crêpes) and pizza-like pissaladière, as well as the smattering of dishes graced by honey ("miel" in French).


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