A Plateau chophouse flips to Bouillon Albert, a 19th-century Paris-inspired eatery

Simple and classic dishes drenched in garlic butter, broken bread, aperitifs, and wine—these aspects defined bouillons of 19th-century Paris, a type of restaurant where quality food could be served quickly and at an affordable price. They were historically regarded as a form of protest in their day; after all, shouldn’t everyone be able to eat like the bourgeoisie? So, Bouillon Albert asks in the Plateau, why mess with a good thing?