THE SINGLE BEST STRATEGY TO USE FOR BISTRO 景聯區民活動中心

“厨师下班之后的第一杯，一定是啤酒。”这是老板做精酿吧的初衷，两位主厨是新西兰“海归”，在法餐厅和日料店都呆过，现在回国安心做一些以本地食材为主的轻松酒肴。除了日料，炸薯角竟然是最受好评的一道，从食材到调味到煎炸程度完全挑不出毛病，�

A bistro ordinarily offers a a lot more intensive menu and a rather extra formal atmosphere than the usual cafe, which has a tendency to target espresso, gentle meals, and also a cozier ambiance.餐饮圈有个小小的变化：印象中喜欢隐藏在小街巷中的小酒馆，越来越多地出现在繁华的商业街上，甚至进驻到商场�