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October 15, 1996 Bistros by the Bay The San Francisco version might feature Vietnamese, Italian or Provençal cooking with a short but exotic wine list By Harvey Steiman France calls it a bistro, a casual eating place where the food is abundant and rigorously fresh, though not quite as elaborate as in a more formal restaurant.
For the full article, check out the new issue of Wine Spectator, on newsstands October 15, 1996.
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