Alive and Evolving - the Paris Bistro - NYTimes.com
WHETHER the Parisian bistro is dead depends largely on how you define “bistro.” If you need pigeonholes for your napkins, no wine choices because the owner’s brother-in-law makes Beaujolais, a dependable blanquette de veau every Tuesday, and the neighborhood plumber sitting in the corner, you’re out of luck. But if you want a small, cozy place, reasonably comfortable, with reliable and affordable food, it may be that the choices are better than they have been in years.
