We call ourselves a bistro because of the market. The menu also includes three pasta entrees, reminiscent of owner Joe Bartolotta's Italian concepts. Gross understands such challenges, a reason he lists braised veal shank not by its French name at his latest venture, Christopher's Fermier Brasserie, but by the better known Italian moniker, osso buco. However, his newest restaurant is a merger of bistro and brasserie fare, Gross says. Regardless, Gross considers his 150-seat restaurant a true brasserie.
Beer is brewed on the second floor.
Near the bar area, a blackboard lists the selection of cheeses and beers, while one by the dining area lists specials for each night of the week. Buben of Bistro Bis sees opportunities in reaching outside France's borders. Bis has a warm, modern feel, Buben says, but it also incorporates murals and tile mosaic floors so indicative of a French bistro. We didn't sign the Treaty of Versailles over it. Bistro conjures an image.