Le Petit Bistrot
Le Petit Bistrot Review
After more than a decade of working in French restaurants and hotels in different parts of the world, Carlos Campillo and his wife Frédérique Sévèque took on a challenge converting what was once a bullfighting-themed tavern into a Parisian bistro. Though some elements, such as the long brass-topped bar, hint at its castizo (authentic) origins, there's much that's truly French here in addition to the food, including the servers, the wine, and the French aperitifs. Specialties include onion soup, escargots, oysters, duck breast with apricot, and the chateaubriand steak with butter, tarragon, and vinegar. On Sundays and holidays brunch is also served.