ASTIER restaurant ouvert 7j/7 canal Saint-Martin/République

"Verdict: A well-done neighborhood bistro that’s warm, reasonably priced, and consistently good. Old-world Paris charm is alive and well at this quintessential neighborhood bistro in the 11th arrondissement, an area known more for its genre-bending dining and coffee shops than its classics. At lunch and dinner, you’ll be waited on by one of several career servers and, most likely, the owner, who’s just as happy to welcome and chat up diners armed with guidebooks as he is with his longtime regulars. This isn’t the place to be a strict vegetarian, though—the menu is an ode to hearty fish and meat courses of bygone bistro dining. Think lots of butter and cream that you’ll taste in their plump scallops baked in their shell in buckwheat butter, rabbit à la moutarde, braised free-range pork belly with stewed red cabbage, or mallard served rare during hunting season. Keep the gingham napkin on your lap for the baba au rhum, Astier’s star dessert." - lindsey tramuta

"Astier is a refreshing change-up steeped in old-school charm in an area overrun with small plates and minimalist Scandi-chic décor. Sit at a banquette, spread your gingham napkin on your lap, and soak in the service spectacle you’d usually find in places charging twice these prices. Many dishes arrive in glinting copper pots and plated tableside, like the spheres of fried mashed potato ”dauphine” that come with the steak au poivre. This spot hits its stride when it gets playful: a stewed lamb shoulder seasoned more like a tagine with lemon, spices, and olives, or French country lapin à la moutarde taken off the bone, rolled into a more refined roasted rabbit roulade, and smothered in mustard cream. Since their once-unlimited cheese basket is no longer on the menu (it’s now just five cheeses on a plate), you’ll have room to end date night with one of the city’s best babas au rhum." - emily monaco

"Astier is a refreshing change-up steeped in old-school charm in an area overrun with small plates and minimalist Scandi-chic décor. Sit at a leather banquette, spread your gingham napkin on your lap, and soak in the service spectacle you'd usually find in places charging twice these prices. Many dishes arrive in glinting copper pots and plated tableside, like the spheres of fried mashed potato "dauphine" that come with the steak au poivre. Great classics aside, Astier hits its stride when it gets playful: a stewed lamb shoulder seasoned more like a tagine with lemon, spices, and olives, or French country lapin à la moutarde taken off the bone, rolled into a more refined roasted rabbit roulade, and smothered in mustard cream. Since their once-unlimited cheese basket is no longer on the menu (it’s now just five cheeses on a plate), you’ll have room to end date night with one of the city’s best babas au rhum." - Emily Monaco