Tout Va Bien offers the atmosphere and cuisine of a neighborhood bistrot in Paris. You descend down five steps into the dimply lit dining room crowded with tables, chairs, and, on most evenings, smiling people. The food fits the setting with the traditional steak au poivre, moules frites, and filet of sole meuniere highlighting the menu. On a few occasions, some dishes can disappoint – coq au vin in an overly think sauce and bland boeuf bourguignon. The wine list is not extensive, but by New York City standards, the prices are quite reasonable. On most evenings, French-speaking locals can be found at the bar eating an appetizer or two and having a couple of glasses of wine. Tout Va Bien is not about haute cuisine, it’s about traditional bistrot fare and an authentic setting. It succeeds very well in what it aims to do.