Though versions of boeuf bourguignon existed in France, it was officially recognized in 1903 by Auguste Escoffier's Le Guide Culinairen. The dish embodies cozy nostalgia and hearty flavors, as seen at Mino Brasserie in New York City.
Mino Brasserie in NYC serves modern interpretations of traditional Parisian bistro cuisine, complemented by a wine list focused on French selections, offering around 24 wines by the glass.
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