A decade ago, Manhattan's romantic little French bistros withered away, like lardons left too long in the frying pan. But now the institution has been reborn in Brooklyn, at places like No. 7, Buttermilk Channel, General Greene, and the Vanderbilt, though with a menu more attuned to contemporary tastes. The definition remains nearly the same as when the bistro first appeared in 19th-century Paris—a small, comfortable café doing a predictable range of tried-and-true recipes, with an unexpected dish or two thrown in. Also in common with the Parisian originals, our new bistros are relatively affordable, wedged into quirky spaces, and helmed by chefs who can be seen laboring in the kitchen, rather than roaming the countryside seeking TV deals or opening new restaurants in Vegas.
Read more at http://www.villagevoice.com/
No comments:
Post a Comment