A bistro is a tiny, casual eating corporation renowned for serving hearty, easy fare with wine. Bistros came from France bistro idea into American bistros. An American bistro is certain to have not only French food, but basic filling foods galvanized from other cuisines like Asian and Italian.

The origin of the word, bistro, to mean a certain type of cafe is discussed, but is widely thought to date back to when Russian soldiers occupied France and would demand food quickly, as bistro means "fast" in Russian. Bistro food is home cooking instead of characteristic junk food or fancy, fussy fare. In Europe, bistro cooking was developed as a strategy of using up foods like making fresh veggies and leftover meats into hearty stews.

Bistro fare may also be as basic things as baguette, or baguettes, served with pate and a tumbler of wine. French onion soup and mussels a la mariniere are standard examples of French bistro food. Coqau vin, which is chicken in wine and is a classic bistro dish. American bistros could also serve roast pork, Italian dishes made with portobello mushrooms and Asian duck. Though the food is served quickly in most bistros, the preparation time can be particularly long for the cooks as many dishes need marinating and/or long, slow cooking times. The savory mixing of tastes is usually a top hit with bistro patrons, however. Other foods you might find in bistros are salmon and steak served with garlic mash. Vegetarian options could be available in some bistros.

Lager and cocktails might be offered as well as wine. The bistro option is appealing to several citizens as it is a move away from French fries and burgers, yet is generally much more cost-effective and less time-intensive that going to an upscale cafe. The decor in a bistro is historically simple, like the food. You will not find starched fancy serviettes and some bistros do not even have menus. Many bistros feature basic furniture with 1 or 2 framed prints on the walls. Classically, the outside can have a striped covering.