Bistro or Brasserie food?
 

Difference between the food served at a bistro and brasseier?

Thank you!

There isn't that big a difference in practicality, and it may vary by the particular place, as sometimes they just like a certain name for their establishment. Just go by the carte out front, I'd say. Generally, brasseries will be larger and many will have more seafood, oysters, etc. than bistros. But I've had things at places calling themselves brasseries that were exactly the same kind of things a bistro would serve, also.

If you're talking about France....

Brasseries are pretty much Alsatian in origin. You will find brasseries more beer oriented and Eastern French food. The root word for brasserie has to do with brewing.

This type of restaurant will be found throughout France, despite its origins.

If you're talking about the U.S. most 'brasseries' don't know what a brasserie means. It's more of an anything goes concept.

The term 'brasserie' in France has drifted into the concept of a BIG café-restaurant (some of them don't even do the café part anymore).
'Bistro' is supposed to be smaller. the smaller ones are ONLY cafés and not restaurants at all.

If you look up the origins of the words, you'll find that "brasserie" means "brewery" and that "bistro" is a corruption of Russian for "fast".

Most Brasseries I'v been in wer serving more wine, and Christina is correct , sometimes not much difference in food, thogh a smallr place might have better.

My experience of brasseries is more "typical," classic main courses, and frankly, while often good, also often boring. Bistro food can be and frequently is, more inventive.

In Paris I think of a brasserie as a larger place usually serving cold shellfish platters, choucroute garni, steak/frites,etc. normally serving continuously from opening til closing while a bistro is generally like a small restaurant with fixed serving times for lunch and again dinner. They can range from dreadful to sublime, but in general are pretty good, serving a limited menu.