Bouchon Comptoir Brunet

Bill Buford called this "a very male tradition," called the Franc Machon. They ate Blanquette de Veau (slowly stewed neck and shoulder of veal with mushrooms served over rice); bread, Beaujolais wine.

April Bloomfield's First Trip to France

"A certified, working‑class bouchon that revels in hearty, regional fare: frayed banquettes and plastic flowers set the unpretentious tone while a brusque, exacting waitress enforces the mood. The kitchen turns out rustic specialties — homemade terrines (beef, chicken, skate, a veal terrine that elicited amused curiosity about its cut) and airy quenelles de brochet baked until the tops are crisp and served with a decadent shellfish sauce — dishes that are meat‑forward, comforting and unexpectedly joyful." - Lauren Collins