We're not new. We're not trendy. We just always strive to be excellent. From the humble beginnings of C3 in 1991 to the incarnation of North Square, the little restaurant across from Washington Square Park has always remained true to two commitments: fine food and service.

The inspiration here is simple: creating the quintessential New York bistro, with a sophisticated but uncomplicated approach to food that is at once serious and accessible.

Owner Judy Paul says "there have been certain givens since we opened. First, since we're connected to the hotel, we serve three meals a day, every day. Second, I have always felt very strongly that I wanted to keep the prices reasonable. I want this to be the kind of restaurant where I like to eat, but which I can afford whenever I want. Finally, it's an informal, easygoing place."

What does a New York bistro mean? How can you define American food in a time where it can mean just about anything? "I don't think much about whether what I am doing is French or Mexican or American," says Chef Yoel Cruz, "for me it has more to do with the season, the weather and what will taste best right now." The menu is a mix of influences, reflective of Mexican born, French trained Chef Cruz. "I learned to cook in the United States, and I've done a lot of French and Italian cooking. Our food is simpler. If you have great ingredients, you have great food."

Simpler is better. Food is great when you don't get in its way, and dining is easy when no one makes it hard. That's what we're about.