Many restaurants nowadays refer to themselves as bistros, despite the fact that their food, ambiance and prices are at odds with the true definition of the term. In France, a bistro is where blue collar workers go to eat homestyle fare at very modest prices; it is often served on bare wood or with draught beer and vin ordinaire. Daily blackboard specials are prepared by Chef Jacky Robert, whose career and reputation are well-known to both Boston and west coast diners. Manager Loic Le Garrec is a native of Brittany and a veteran of Boston and New York's top dining rooms.

"Petit Robert matches any Boston bistro in terms of authenticity. Francophiles with a hankering for onion soup gratinee, beef bourguignon and apple tarte tatin need not break the bank, as the bistro keeps its prices modest. Those with a sweet tooth enjoy the pastry bar's made-to-order lemon souffle or a rich chocolate gateau with a chocolate Eiffel Tower." - Citysearch