MONDAY IS BISTRO  NIGHT AT 220 
 

A bistro, spelled bistrot in Italian, originated in Paris as a small restaurant
serving moderately priced, simple meals served with wine. Bistros are defined
mostly by the foods they serve. "Slow and low" is a term used to describe
bistro-style cooking and includes foods like braised meats.
 

Bistros likely developed out of the basement kitchens of Parisian apartments
where tenants paid for both room & board. Landlords could supplement their
income by opening their kitchens to the paying public. Menus were built around
foods that were simple, could be prepared in quantity and would keep over time.
Wines and coffee were always served with the meals.
 

The urban legend goes on to say that, to add to the limited space these kitchens
provided, tables and chairs were added along the footpath. The tables and chairs
eventually became known as "bistro sets."
 

As the idea caught hold, the menus and architecture of bistros blossomed. They
became neighborhood dining rooms, and often, those without kitchens in their
apartments would have a standing table at their favorite bistro. Neighbors
would see each other regularly and lively conversations about local topics
would go on for weeks.
 

Whatever its true origins, the word bistro has come to denote a very particular
type of culinary experience. A traditional bistro is an intimate, informal and
modestly priced restaurant with small tables, usually next to the street.
A classic bistro would be owner-operated and feature family recipes of
seafoods and meats, always served with fresh breads. A proper bistro’s
atmosphere is familiar and friendly, a place for easy laughter with
good friends.
 

220 is proud to honor this tradition with our version of a bistro. We will
continue to feature our special Monday Night atmosphere, with white
tablecloths, soft jazz in the background and candlelight atmosphere
with Chef Luis Reyes developing new menu items each week
fitting for an elegant bistro.
 

We hope to see you often and invite your comments on any menu items
you’d like to see.
 

Your Proprietors,

Judi & Frank

                                         # # #

 Chef Luis Reyes

CELIAC PATIENTS ALERT

Executive Chef Luis has been developing alternatives
for our guests who suffer from celiac disease.
He encourages you to give him a call at the restaurant:
248-645-2150 to personalize your lunch or dinner order.
We think you'll be very excited about all of the various
options we have to offer !