Tom Fitzmorris on why Guillermo Peters' cooking at Canal Street Bistro is good: "Except for a scattering of Mexican items, breakfast and lunch present a straightforward, contemporary American menu, with a bit more than usual in the direction of health-conscious eating. The Mexican specialties take over at dinner. These are bold in flavor and unique in concept, involving cooking at the level of the gourmet bistros." [CB, subsc req]
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