Bistro, Bistronomy or Bistronomique is all about quick and uncomplicated

Fast Lane Definition-

 Bistro Is a term which dates back only to the late 19th century in French and to the early 20th century in English, is elastic in its meaning but always refers to an establishment where one can have something to eat, as well as drinks. Such an establishment would normally be small, and its menu would be likely to include simple dishes, perhaps of rustic character and not expensive.However, the concept of simple inexpensive food served in a French atmosphere has wide appeal, and as a result the use of the term, whether as a description of eating places or of food, had, towards the end of the 20th century, begun to be annexed by more pretentious premises.

Culinary Quote Du Jour-

"Bistro cooking is good, traditional food, earnestly made and honestly displayed. It is earthy, provincial, or bourgeois; as befits that kind of food, it is served in ample portions."

David Liederman (New York restaurateur)

Bistros started in the 18th century when landlords opened their basement kitchens for tenants that paid room and board, much like the bed and breakfast concept. Out of economic necessity the landlord open to the public to augment their income.  These places where small and cramped but popular with the everyday Parisian because of good food and drink at a fair price.  Legend has it that the conquering Russian Cossacks would scream "bystro" for quick service.  Do you have the same problems with slow inattentive service when your a mercenary with a sword?  Makes one wonder, I have a few restaurants I would like to try that at.  A more French version is that bistros are named after a common coffee liqueur called bistrouille, as coffee and wine service was prevalent in bistros.  Common dishes of the day were; cassoulet-a stew of white beans, meat and sausage, steak frites-steak and french fries as well as chouxcrote- sausage and sauerkraut.  In the early 90's Christian Constant a Michelin starred chef decides to open his own restaurant.  The term Bistronomique was born, a combination of bistro and gastronomique, using the unpretentious service and atmosphere along with upscale product.   Chef's were now opening their own small bistros using the techniques and training they gained in the Michelin culinary world.  Bistros in 2010 are surging to the forefront of culinary trends due to some of the same necessities that bistros were born of, economic survival.  Comfort food cooked in a new and interesting manner, use of local seasonal product and the ability to offer good food at an inexpensive price.  This will ensure the longevity of this culinary style, keep the chef's creative and the public vitalized.  A friend once told me the sure way to tell if you are in a bistro is there are no flowers on the table.