"I just love French bistros, there's great ones in New York, Las Vegas, Napa Valley, I been doin Italian for years, there's an Italian joint on every corner, but not too many French bistros.
There's a misconception about bistros, people say 'ahh I don't like French, heavy sauces,' this isn't like that at all. This is classic bistro: escargot, onion soup, steak frite, skirt or filet mignon, interesting soup, Paul Bocuse from Lyon, the famous French chef, we do a recipe he created for the president of France.
You need to see it. There's little French bistros on corners but nothing that looks or compares to this.
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We're a 35-seat restaurant. You ever been to New York? Have you ever heard of Balthazar? We're really on that par. We have a great cheese board, charcuterie, we make our own pate, our desserts are incredible, we do a classic tarte tatin, chocolate gateau, but we also have...I'm American so we got a strawberry sorbet shortcake with crème fresh vanilla sauce on top.
We put about 8 people on our patio. Inside we have 25, maybe 30 seats, small, intimate, when you see this youll be blown away, your head'll spin, come in you'll see, we're in a different league, the quality of product, you gotta come in."
Next week, Lee Klein will review Petit Rouge. Keep an eye out!