Restaurant review: Boston changes, but the French-inspired Mistral remains a constant - Pictures

JOSH REYNOLDS FOR THE BOSTON GLOBE

Maine lobster bisque and puff pastry.
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JOSH REYNOLDS FOR THE BOSTON GLOBE

Thin-crust pizza with beef tenderloin, mashed potato, and truffle oil.
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JOSH REYNOLDS FOR THE BOSTON GLOBE

Ricotta gnocchi with braised boar.
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JOSH REYNOLDS FOR THE BOSTON GLOBE

Cumin and maple roasted Cornish hen with fall vegetables.
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JOSH REYNOLDS FOR THE BOSTON GLOBE

Dessert assiette for two.
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