My fiancee stole a cursory glance at the Bonhomie menu and then surveyed the minimalist space from our seats at the end of the open kitchen.
“What exactly is the concept again?” she asked.
I’d tossed her a few adjectives to describe the restaurant earlier in the week, but if you live with me, I probably start to sound like Charlie Brown’s teacher after a while. And she certainly doesn’t read every single word I write about the constant wave of Austin restaurant openings. It’s one of the many things I love about her.
Then I said, “The chef described it as Waffle House meets French bistro.”
She looked around again and noted the booths and their splashes of red, the tall stacks of white plates near the line, the globe light fixtures hanging from the ceiling and the food-warming bulbs that extend on springy coils. She spotted the selection of pommes rosti in the middle of the menu. It all clicked.
“Of course,” she said. “That’s brilliant.”
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