Restaurant vs. Bistro vs. Brasserie

Can some explain the difference to me? I%26#39;ve seen posts that suggest one over the other (for example, as a solo traveler bistros or brasseries were suggested), but I%26#39;m not totally sure what the differences are.

Thanks.

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mainly interchangeable - as are words like %26quot;Auberge%26quot;.

Restaurant is a term used to make a place sound better class....... but there are no hard and fast rules, and the name on the door is no indication of quality

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There are more poetical answers...

The term %26quot;bistro%26quot; is said to derive from Russian soldiers, who, when in Paris, demanded food %26quot;bistro, bistro%26quot;: %26quot;quickly, quickly%26quot; in Russian. Thus casual, informal dining spots where one could get a good, relatively inexpensive, and quick meal became known as %26quot;bistros.%26quot; Students learn to prepare the best of French bistro fare as they celebrate the season and the great cuisine of Paris

Brasserie by literal translation is brewery. This kind of restaurant that brews its own beer and serves food has its roots in Alsace. Today, I think there are none still left that meet this strict definition. Brasserie has come to mean a restaurant serving serving traditional foods, usually sort of large in size, informal, open long hours kind of place. Some good examples, Pied du Cochon, Balzar, Terminus Nord, Chez Jenny, etc.

Relais apparently from the word relay as in relay station where passengers would interupt a journey and eat a meal or have a drink. Relais Odeon.

Pjk

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A brasserie is described nicely in above post; usually Alsacian or seafood-oriented, open long hours, order as you want.

A bistro is like a cafe - you can go there for a coffee and read your newspaper, beer in the afternoon, but also meals are served.

A restaurant serves meals only, usually open a couple hours for lunch then brief closure and open in the evening for dinner.

The term %26#39;bistro%26#39; has been misappropriated to imply a chic, trendy term for restaurant. And how did Americans turn the main course into an %26#39;entrée%26#39; ?

I notice an increase in wine bars also.

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In prcatical terms though - if you open a place that sells food, you use whichever term you want.

I would dispute %26quot;A brasserie is described nicely in above post; usually Alsacian or seafood-oriented%26quot; though - brasseries sell anything from sandwiches to 3 course Michelin star depending on their own take on the term.

Even the experts can%26#39;t agree on this. Some bloke called Alain Ducasse uses the terms bistro and brasseire interchangeably to describe Beniot. And he should know..........

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I asked this question of one of my neighbours who was a chef in France some years ago.

Wizard is right that really the owner can call his establishment any one of the names.

In general terms though, a Brasserie will be open long hours, usually be quite spacious and have a large menu most of which will be served all day.

A Bistro is %26#39;usually%26#39; smaller and more intimate with a smaller menu often with a regional bent. Often though you will find any restaurant with a relaxed atmosphere referred to as a bistro.

A true Restaurant will be more formal and have set opening hours for lunch and dinner and usually have separate lunch and dinner menus.

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