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I remember as a child I'd wake on a Sunday morning and I'd smell these being made downstairs in the kitchen by my parents.
Don't leave without ordering the magnificent Hot Dog à la Maison: a bratwurst made downstairs, cooked with Gruyère and served with rosemary potato chips.
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There's a triangle in the making downstairs, too: a twinkly eyed poacher (Julien Carette), newly hired as a domestic, is trying to poach the wife of the stiff-necked Alsatian gamekeeper (Gaston Modot).
If it hadn't been for extreme hunger, we would never have made it downstairs for dinner.
Which isn't so different from New York comfort food: charcuterie ($14), Blue Point oysters ($12 for 6) or, most memorably, fresh ricotta ($9) made daily downstairs.
On my arrival at the very grand regency hotel, I fell over from vertigo on entering the lobby (I get upwards vertigo as well as downwards - one of my more unfortunate afflictions) and then made it downstairs to registration.
I made it downstairs and knocked on my roommate's door.
That makes going downstairs an invitation to disaster.
The breakfast selection is ample and varied, verging on awe-inspiring, so I never make it downstairs (or whatever you call it on a ship).
A locked metal gate blocked the base of the staircase leading to the second floor, making the downstairs room feel like a cage.
My wife's plan was to make the downstairs library a reading library and the upstairs library the working research library.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com