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Posted by Taste Budz, guest blogger of Foodservice East & CBH Communications

The Navy Yard Bistro is not one of the same 25 restaurants you read about month after month — but it should be. If you enjoy walking in our forefathers’ footsteps, scouting out historic sites and enjoying contemporary cuisine and a cold beer or a glass of wine at the same time, we have a dining destination for you!
Boston’s streets, many of which follow the original cow paths of the 1600s, lead you along the Freedom Trail to the Charlestown Navy Yard, home of the USS Constitution, our country’s oldest commissioned war ship.

Here, you’ll find Navy Yard Bistro, tucked away in a courtyard off First Avenue — one would never know a restaurant is even here — that is until you enter and see the generally packed space with a lively local bar scene. It’s an ideal venue for just about any occasion, casual, romantic, etc.
The restaurant takes advantage of the outdoor courtyard by setting up long tables and creating a festive ambience with sounds of summer from the Boston Harbor and seagulls in the background.
The bistro opened under John Moore in August, 2004, bringing his passion for cooking, pouring good wine and entertaining to his role as restaurant owner in the historic Navy Yard. A resident of Charlestown, he’s been deeply involved in the local community in a variety of ways, from fundraising for Friends of the Navy Yard to serving as guest chef and planning committee member for the Charlestown Boys and Girls Club’s annual Patriots Game Day fundraiser.
At the Navy Yard Bistro, you’ll quickly see it’s the food that brings the neighborhood and those privy to knowledge of the restaurant back again and again, along with the cozy neighborhood vibe.
The Bistro’s menu offers contemporary American cuisine with a classical flair – we loved the ‘bites’ such as Hand-Cut Truffle-Cheese Pomme Frites, Escargot with Garlic Parsley Butter, or Baked Brie in Puff Pastry with Zinfandel-Mission Fig Jam. Pick from a variety of appetizers from Ahi tuna tartare to smoked chicken tacos with house-made Salsa Roja, steamed P.E.I. mussels, duck wings with Hoisin glaze or the buttermilk fried oysters, share a salad – warm wild mushroom, red beet salad, or classic Caesar.
Entrees ($16.50 to $32) from Grilled Hanger Steak with Bordelaise sauce and pommes frites, Crab and Panko Crusted Hake, Ginger Sake Salmon and more are complemented by a carefully composed wine list that includes 17 excellent wines by the glass, reasonably priced from $6.50 to $12. Unlike so many lists, these are from boutique wineries and reflect John’s interest in offering value and excellence. Sixteen half bottles, equally interesting, are also available as well as a thoughtfully chosen selection of full bottles from around the globe, priced from $27 for Canyon Oaks Chardonnay ’11 to $129 for the amazing Penfolds Yattarna Chardonnay ’08 from Australia, which Susan recently enjoyed at a Penfolds’ tasting in Boston!
The list reflects John’s personal interest in wines and the restaurant’s cellar has a carefully aged selection of many that have been on the list since the beginning.  The bistro has a full bar and an amazing beer and cocktail list.
Sunday and Monday Nights are Neighborhood Nights, where the neighborhood (and general public) is welcomed for $12 Meatloaf and a Crispy Fish Taco Plate $14. Wash these favorites down with $7 wine specials.

So, wander up the Freedom Trail to the Navy Yard, visit USS Constitution and browse around some lesser known sites, as well. At the end of your adventures, Navy Yard Bistro is there, waiting to welcome you to the ‘hood.
P.S. Keep your eye out for local sports heroes, as many live across the street at Flagship Wharf when their sport is in season!
The Navy Yard Bistro and Wine Bar is a Boston Restaurant located on Sixth Street in the Charlestown Navy Yard. For more information, visit or call 617-242-0036. You can also find the Bistro on Facebook
Meet the ‘Taste Budz’
Chris Haynes, founder of CBH Communications: Since 1998, Chris has offered clients a wealth of experience, as well as the personal care, attention to detail, and follow-through with his work at CBH Communications. Among Chris’ passions are exploring food and fashion around the world.
Susan Holaday, editor & publisher of Foodservice East: Susan joined Foodservice East in 1972, bringing a long background in business and financial reporting. She became editor in 1975, and editor and publisher in 2007, and seeks to bring breaking industry news to readers on the News Bytes page of, as well as industry analysis, new product information, personnel changes, and more both on the website and in five annual print issues.