The bistro concept got its start in France as a place to serve hearty meals at a moderate price in a not-so-formal setting.
When restaurateurs began opening bistros in the United States, the format evolved to include more refined decor, fewer tables, finer foods, and higher prices.
Most bistro owners don’t consider their restaurant a fine dining establishment, per se — multiple courses in an opulent atmosphere — but, rather, as classy (and classic) fare in an upscale atmosphere.