
Based on 1,389 reviews
The defining dish of any serious bistro — properly rested beef with hand-cut fries and a classic sauce; the measure by which the kitchen is judged
French mussel preparation in a white wine or cream broth, served with the same crisp frites — a bistro benchmark done right
Deep, slow-cooked broth topped with a cap of bubbling Gruyère — the kind of dish that separates committed bistros from casual ones