Dining Out: Los Angeles: Bastide, Comme Ça

Harvey Steiman
Issue: February 29, 2008

Any restaurant must be fine-tuned to resonate with its patrons. A wine list that misses the mark can be rethought, decor that doesn't work can be redesigned, dishes that don't sell can be removed from the menu.

For the full article, check out the new issue of Wine Spectator, on newsstands January 24, 2008.

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