Recently in Restaurants category:

I used to wonder why someone didn’t open a bistro in Paris serving classic French food, a bouillion, if you will, a word used to describe a place known for serving lots of food, in generous quantities, in a convivial, and almost communal setting. A place where you wouldn’t feel out of place if you struck up a conversation with your neighbors, which be inevitable…

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In the last decade, the vegetarian dining scene has blossomed in Paris and there are more vegetarian (and vegan) places than ever. I’ve updated this list over the years to include new places. Note that many standard restaurants in Paris have become more vegetarian-friendly and often have options on the menus that don’t include meat. In addition, the specialty coffee scene in Paris has exploded…

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I don’t get out for lunch as much as I used to, or want to, but a dizzying amount of cafés, restaurants, and pastry shops have opened while I was holed up writing books. One that was getting an inordinate amount of good word-of-mouth, from friends and other restaurant owners, was Echo Café. Entering the restaurant late morning, I was startled by the amount of…

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When I walked into Ibrik café the other day and sat down in the upstairs dining room, I saw this scenario next to me. After spending the morning rummaging through an unruly restaurant supply salvage yard out in the suburbs (I didn’t buy anything, but they gave me three cake pans as a gift), it was nice to sit somewhere that was clean, organized, and dry….

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A stalwart of the “old guard” of classic Paris bistros has been revived. The reliable Rôtisserie du Beaujolais, across the street from the Seine, had been remodeled and refreshed as Rôtisserie d’Argent, the new name giving a nod to its famous cousin just across the street, the Tour d’Argent. The Michelin-starred restaurant is a few centuries old, and it’s evolved into a mini-empire, composed of…

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News of a favorite classic French restaurant, Moissonnier, closing from a reader (thanks for the tip, Annette) reminded me of the challenges of running a good restaurant. The food was traditional French, done right, prepared with care by the chef/owner, with his wife tending to the details in the dining room. A drive-by location, and a younger generation not as interested in quenelles in cream sauce…

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Middle Eastern restaurants that focus on freshness and quality of ingredients have been proliferating in places like London (Ottolenghi and Honey & Co.) and in the U.S. (Glasserie and Zahav) over the last few years. And now, we’ve got a spate of new ones arriving in Paris. The foods of the Middle East had mostly been relegated to kebab and falafel stands, but new places are…

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Where does the time go? When people used to say that, I thought they were being overly dramatic. Or worse, meant that I was getting older at a faster clip than I thought. But what I think it means, for all of us, is that life used to roll along at a more leisurely clip, but nowadays, I wake up and find another year has passed….

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Pierre Jancou is one of my favorite cooks in Paris. He does the seemingly simple task of taking raw elements – such as a pan of root vegetables – and making them taste better than you thought that vegetables could taste. I first came across his cooking when he was the chef/owner of Racines. I’d ordered a simple pasta Bolognese, which isn’t something I would usually order unless I was…

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