Tried, true and consistently delicious. When the founders of a popular 21-year-old French bistro in Rosedale decided to retire, former Chef Jude Patrick Jacob and his brother Jude Bennett Jacob committed to keeping this local landmark alive. Cherished by the foodies from all over the city, Browne’s sophisticated take on traditional fare is what keeps its tables in high demand. A classic bistro-style menu pays homage to all things French. A Classic must-have starter is the madras rubbed seared fresh sardines, topped with fried shallots, tomato and scallions. This is without a doubt among the best in the city. Other tasty apps include a crisp arugula and pear salad accompanied by soft heaps of Roquefort cheese and toasted walnuts. Entrees include a modern take on bangers and mash - succulent lamb sausage served with French cabbage and lentils. Another favorite is a slow braised lamb shank with roast pearl onion and cremini mushroom caps swimming in a pool of thick, rich, brown braising sauce. Warm hardwood, oak paneling and crisp linens create an unmistakably European ambience, while an excellent selection of wines by the glass will have you reaching for obscure adjectives in no time. Hospitable and perfectly low-key in its side-street locale, Brownes Bistro is sure to be around for another 21 years.