bistro's

The standby Austrian bistro's serving elegant homestyle noshes including steak tartare, spicy broth'd steamed mussels, and chestnut soup, but not chin-nut soup, as that's hopefully happening later.

Thrillist: V-Day a la Carte: Avoid The Prix Fixe Thrillist 2011

When the thermometer isn't edging or surpassing 100 degrees, the bistro's patio, surrounded by stone and greenery, is where you want to dine.

A bit of France lands in Bethesda Cam's bistro brightens the dining scene 2010

Have a short term "victory" by limiting a gourmet bistro's hours, and what might happen long term?

Bungalow Bistro Owner Explains Request for 4-Cop Incidental Wet Zoning 2008

Dozens of bottles from the winery, which accounts for nearly 40% of Israel's booming exports, are displayed in built-in units lining the bistro's walls.

In Golan Heights, 2008

Outside, a simple sign announces the bistro's entrance.

Atari Founder's Bistro Swaps Touchscreens for Waiters (Sort Of) 2008

Owners Jean-Paul and Monique Picot took the bistro's name from a French comedy playwright Félicien Marceau from the 1950s.

C'est Bon Brooks of Sheffield 2007

Owners Jean-Paul and Monique Picot took the bistro's name from a French comedy playwright Félicien Marceau from the 1950s.

Archive 2007-10-01 Brooks of Sheffield 2007

"In the evening, it was like an international Cheers," Mr. Walsh said, adding that the bistro's two veteran waitresses, Gigi and Ania-with 15 years of service each-contributed to the continental ambiance.

Over Easy, Mme. Romaine 1996

And I must admit, too, I was feeling maybe a bit dreamy as I jumped the bistro's low glass fence and ambled toward that car, toward the lovely carmine-red lips inside, which caught my eyes in particular, lips visible through the windshield, the wipers of which, for an unknown reason, were flipping back and forth.

Shampoo Planet Coupland, Douglas 1992

The bistro's menu offers two horse meat selections: "Cheval" hay roasted tenderloin, and "Quack 'n' Track," a four-ounce horse tenderloin combined with a leg of duck confit.

Thestar.com - Home Page Robert Cribb 2011