The humble bistro was a Parisienne concept that offered cheap food to lodgers of boarding houses, the dishes would be simple but delicious and this budget type of restaurant flourished. Bistros today can be found all over the world serving not just regional French food but ethnic food from every corner of the globe. America has embraced the bistro phenomena since the 1980’s and the American bistro has formed its own unique identity among the bistros of the world. All bistros hail back to the original small hotel diners in Paris that served simple, rustic, delicious regional French dishes. American cuisine does not have the luxury of long tradition, but certain country type dishes have now made their own on bistro menus around the fifty states of the vast country.
Typical Bistro Food
The original French bistro had a menu that was designed for using up local ingredients or left-over food, it was in essence rural home cooking. French cooks would often take fresh vegetables and leftover pieces of meat to make hearty soups and stews. Classic French bistro food included Coq au Vin, and Moules a la Mariniere, even a piece of freshly baked bread with some local pate and a glass of wine can be classed as French bistro food.
Classic American Bistro Food
Most bistro food is served quickly, but a great many of the dishes take a long time to cook with a few key ingredients. Certain American classics are ideal for this type of cuisine such as clam chowder, 24 hours cooked pork shoulder, shrimp and sausage gumbo, spicy-sweet ribs and beans, chili con carne etc. Other popular American bistro food are steaks, salmon with mash potatoes, braised and slow cooked pot roasts, vegetable stews. Beer is often the most popular accompaniment in an American bistro rather than the traditional wine. But if you think about it, back in France wine was the local and cheap brew so it was wine that was served.
The original French bistro was little more than a boarding house basement, with a few rustic tables and assorted odd chairs. Today the American bistro can have any theme under the sun, from retro 20’s style, to ultra-modern and minimalist design. Many American bistros favor classic striped awnings outside to mark the premises as a bistro and to give a slightly European twist. Americans have always loved fast food and that is why the Hot Dog and Burger are so popular, but Bistros have offered something new since their inception. A place where great slow cooked dishes are served quickly, some bistros can turn out a plate of slowly cooked pork shoulder faster than a burger and fries.
This is one of the reasons America has taken to the bistro so well, not only does it serve food quickly but the food being served is classic regional food that is delicious and does not cost a fortune. It literally is a recipe for success, who can refuse home cooked food as good as your mother used to make, laden with top quality ingredients and cooked to perfection.