The crab cakes at this bistro may be the best you'll ever taste

Reinvention is a major staple of the restaurant business. Chefs constantly must innovate or get left behind in a highly competitive world where it’s all too likely that today’s hot property will become a has-been tomorrow.

It’s not an easy process. Brian Held went through it when he decided to convert his small Stockton restaurant, NoLa, which had been open only for a little more than 18 months, to a traditional French bistro this year. He named it Bistro Rouget, after another place he once owned in Pennsylvania, and cited a few reasons for making the switch.

First, his well-established French-leaning <a class="colorbox" …read more

Source: NJ.com Hunterdon

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