buffet是自助式吃到飽餐廳，食客可以自行選取食物的進餐方式，比較常見是在旅館或是一些宴會當中，最早是從歐洲興起，所以許多早期自助餐是西式居多，但現在自助餐也多了很多異國料理，如：日式、韓式、泰式、港式。
An American bistro food items decision can range between casual fine eating to only becoming normal diner food without having specialty in Anybody dish.
A vital aspect to be aware of when considering what sets aside an American bistro is its inside and foods option.
"Our eyesight for Bar Sardine was to produce a Room that encapsulates the essence of the Parisian bistro—where the charm of France meets the warm hospitality of Dallas," Pond states. "We hope to provide an reliable and intimate eating encounter that transports our visitors for the cobblestone streets of Paris, the place candlelit bistros hum with energetic dialogue, cocktails are crafted with class and precision, and exquisite dishes rejoice the timeless art of eating.”
表面鋪滿了新鮮蛤蜊，有特別先以蒜頭炒香，顆顆鮮甜飽滿又多汁，滿滿的鮮甜海味與南洋叻沙的組合有夠合拍～
And to be able to give the diversified use of the center space as phase and performances for schedule and Specific things to do, being able to go immediately can also be An important structural characteristic on the 'spacecraft'.
黄油煎比目鱼 鲜美的鱼肉，丰富的配料，百香果汁也是少见的搭配，味道出乎意料的好吃，鱼肉非常鲜嫩，没有丝毫的腥苦味，十分喜欢。
sending me emails, push notifications together with other electronic messages which facilitate and promote its services and its 3rd party associations. I understand that I could withdraw any consent at any time by unsubscribing. Back again Accept
德语中有个词Bierstube，后来进入英语，演变成了beer hall（啤酒大堂）。要想领略beer corridor，一定要去一个啤酒圣地——慕尼黑。那里有家皇家啤酒坊，不可错过。
讓每位來客在放鬆的氛圍中品味美食，無論是和朋友小聚，還是慶祝特別時刻，都非常適合。
loft（工業風生活空間）：一種建築空間的概念，大部分是上下層複合式結構，除了私密空間，儘量減少隔間，這種建築概念即是近年受歡迎的「工業風」。
Paella will return on our summer season menu. Our chef alterations menus 2-3 time annually along with the paella has become rotated to start out again in the summertime. read more I’m sorry for this non permanent disappointment. We have now alternate seafood dishes that I’m hopeful you can… additional
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The advertisement hoc wall assortment of prints, posters and advertising and marketing tin plaques showcasing Beaujolais Nouveau, Byrrh and other old-timer French beverages is an ode towards the arbitrary passing of time rather than any meticulously executed styling.