The Classic Parisian brasserie, at least in my recollection, is a bustling, brassy kind of place. It’s full of brusque and busy black-jacketed waiters, alive with the clank of dishware on marble-topped tables, possessed of menus touting modestly priced specialties such as choucroute garni or gigot d’agneau with haricots blancs. Mirrors abound, often reflecting the […]
