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A bistro or bistrot (/ ˈ b iː s t r oʊ /), in its original Parisian form, is a small restaurant serving moderately priced, simple meals in a modest setting. In more recent years, the term has become used by restaurants considered, by some, to be pretentious.
Following the rise of fast food and take-out restaurants, a retronym for the older "standard" restaurant was created, sit-down restaurant. Most commonly, "sit-down restaurant" refers to a casual-dining restaurant with table service, rather than a fast food restaurant or a diner, where one orders food at a counter.
The Range, Andover (2006) The Range, Tulip Retail Park, Leeds (2007) CDS (Superstores International) Limited, trading as The Range, is a British home, leisure and garden centre retailer, originally founded as Chris Dawson Superstores in 1989. In the 1990s, the chain rebranded to 'The Range', and had expanded across the South West by the end of ...
Brasserie Montmartre was a restaurant and jazz club that operated three different times in Portland, Oregon. [1] The original restaurant, which featured French cuisine, opened in 1978 and was described by The Oregonian as having "customer-drawn crayon art on the walls, black-and-white checkered floors, nightly jazz and a solid food menu". [2]
Chef's table at Marcus restaurant in Central London. A chef's table is a table located in the kitchen of a restaurant, [33] [34] reserved for VIPs and special guests. [35] Patrons may be served a themed [35] tasting menu prepared and served by the head chef. Restaurants can require a minimum party [36] and charge a higher flat fee. [37]
This is a list of casual dining restaurant chains around the world, arranged in alphabetical order. A casual dining restaurant is a restaurant that serves moderately priced food in a casual atmosphere. Except for buffet-style restaurants and, more recently, fast casual restaurants, casual dining restaurants usually provide table service.
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Menu showing a list of desserts in a pizzeria. In a restaurant, the menu is a list of food and beverages offered to the customer. A menu may be à la carte – which presents a list of options from which customers choose, often with prices shown – or table d'hôte, in which case a pre-established sequence of courses is offered.