To snag a seat at the very best table – a shared desk d’hôte for eight overlooking the chef grilling T-bone steaks and andouillette (tripe sausage) above an open up hearth – you'll need to order months ahead of time. Eating during the basement dining-place is certainly second-rate.位於台北東豐街上的《曜日義式餐酒館》致力