ABSTRACT
One finds every type of restaurant, tavern, and café along the “Boul’ Mich.” There are small restaurants whose plat du jour might be traced to some faithful steed finding a final oblivion in a brown sauce and onions—an important item in a course dinner, to be had with wine included for one franc fifty. There are brasseries too, gloomy by day and brilliant by night (dispensing good Munich beer in two shades, and German and French food), whose rich interiors in carved black oak, imitation gobelin, and stained glass are never half illumined until the lights are lit.
