Char-grilled meat on the bone and homegrown vegetables  are the main attractions at this bistro. Though it launched as a Basque restaurant, the turning point came when, at customers’ behest, it started serving cutlets of beef tenderloin. All eyes turn when the chef lights the grill: the thick chunks of char-grilled meat are the stars of the show. To give time for it to cook slowly till it falls off the bone, frites of Brussels sprouts and seasonal vegetable dishes are an enjoyable warmup act.