The brasserie trend
Gailor, whose hipness quotient is still up there even though she's moved to Evanston, Ill., sent me an e-mail alerting me to the brasserie trend happening in Los Angeles. Apparently she learned about it because she still subscribes to Los Angeles magazine.
Then the other day I saw that USA Today did a trend story on brasseries in LA, and how all the stars are eating at them. (Who knows? Maybe the paper "borrowed" the idea from the magazine. Or maybe it's a real trend that various people are noticing.)
Why do we care? Because these trends that start in California usually work their way east, and eventually to us. ...
We already have one Baltimore brasserie, of course, Brasserie Tatin -- although I don't know that in the U.S. we make much of a distinction between bistros (Petit Louis), brasseries and French cafes (a la Cafe de Paris in Columbia).
Basically the idea of them all is French and casual (although Tatin can be quite formal about its food). I'm not sure what the trend is except maybe that traditional casual French food is making a comeback? I'm thinking of coq au vin and steak frites.
(Barbara Haddock Taylor/Sun photographer)