Bienvenue au Petit Robert Bistro!

Home » Bienvenue au Petit Robert Bistro!

Many restaurants nowadays refer to themselves as bistros, despite the fact that their food, ambiance and prices are at odds with the true definition of the term.

In France, a bistro is where blue collar workers go to eat homestyle fare at very modest prices; it is often served on bare wood or with draught beer and vin ordinaire.

Daily blackboard specials are prepared by Chef Jacky Robert, whose career and reputation are well-known to both Boston and west coast diners. Manager Loic Le Garrec is a native of Brittany and a veteran of Boston and New York’s top dining rooms.