“At the bistro, it was kind of like ‘Cheers.’” “There would be only one bistro and one fancy restaurant in town,” he explains. With Libertine, his desire is to focus on what a bistro is like in the small villages of France that he grew up visiting. Pruitt believes most Americans think of a bistro simply as a “restaurant without tablecloths,” especially since the term is used so loosely. He’s quick to note that bistro food isn’t limited to typical French dishes like steak frites or salade niçoise. “The bistro is a very clear, archetypal kind restaurant in France,” says Pruitt, a native New Yorker who grew up traveling regularly to the French countryside every summer. This isn’t your typical New York-style French bistro.
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