Many restaurants nowadays refer to themselves as bistros, despite the fact that their food, ambiance and prices are at odds with the true definition of the term.

In France, a bistro is where blue collar workers go to eat homestyle fare at very modest prices; it is often served on bare wood or with draught beer and vin ordinaire.

Daily blackboard specials are prepared by Chef Jacky Robert, whose career and reputation are well-known to both Boston and west coast diners.