Many readers have asked me to revive Au Bon Vivant, our French restaurant in the ’60s and ’70s. The...
You can tell a lot about a restaurant by the way it serves its bread. I’ve been to a few where the bread was simply shoved onto the table, stone cold and indifferent. Such restaurants don’t seem to care much about customers other than getting the whole meal over and done with quickly.
Lamb sweetbreads with braised lamb with roast lamb at Bistro Manuel–perfection!
