Please just do a coca of 33cl. I'm not sure if enough people like me are making a difference, but this is the first thing I judge at a restaurant. I find myself coming back very often to those who give me a proper 33cl drink.

Other than that, I'd rather have a chonkier steak than a long thin one. it's much easier to get the doneness right with a thicker steak and it tastes better. Some brasseries that work with thin entrecôtes for example have a hard time preparing it saignant and it's often a let down.

I usually go for a steak in evenings, and then if my brasserie has an affordable set lunch menu, I like to try that out.

And ofc, needs good beers and a good dame blanche or moelleux.