beautiful brassladen dining room, underwhelming veal chop, great nothing, mediocre carrot soup, inviting marble encrusted, keller-inspired napkinmenu, really good food
Thomas Keller elevates classic bistro food at Bouchon. The dining room evokes some of the haute cuisine restaurants in Paris from days past. I recommend the steak frites with the New York steak, but make sure to check out the daily three-course prix fixe menu for $45. Either way, don't skip desert. Bar Bouchon downstairs has a great Happy Hour, too.
Beverly Hills Bouchon Bistro makes these darling, cork-shaped chocolate cakes, which taste like brownies on crack. You can order them for dessert, or pick up a few at the Bouchon Bakery next door to take away. If you can manage to get them home without eating the lot, serve them with vanilla bean ice cream.
The bakery has heaven-sent pastry case with gorgeous seasonal galettes, croissants, kougin-amann and a sticky bun that'll blow you away.
The bakery here will have you drooling! The kougin-amann is the best thing ever, folds of sugary butter dough with a caramelized sugar bottom. It is a magical place.
Citysearch Editorial Review. The smaller (and when we say smaller we mean much smaller) cousin of Thomas Keller's famed French restaurant is a smart stop for thirsty shoppers in Beverly Hills looking to escape the commercial madness of Canon Drive. This ground-floor hideaway, located underneath Bouchon restaurant, features a faux-steel bar and less than 15 bar stools. When the weather is nice, additional tables are set up outside overlooking the Montage Hotel courtyard. Bar Bouchon should not be considered a substitute for Bouchon's full menu. However, what is appealing about Bar Bouchon's limited menu is the substantially lower price points. Everything from Tartare de Thon to macaroni with truffles is available here for under $16 (the sandwiches are also a steal at around $10 a pop). Cocktails here are also reasonably priced, considering the location and the namesake of the establishment. For those looking for a glass of vino and a small bite (may we suggest the $15 cheese plate?), Bar Bouchon is the perfect post-shopping destination in Beverly Hills. Time your visit right (try to go late on a weeknight), and you'll think you have been magically transported to a hidden boite off of the Saint-Germain-des-Prés. We say "oui" to this neat alternative to Bouchon for those on a budget (or in a hurry).
Citysearch Editorial Review. In the universe of big-name chefs, Thomas Keller reigns supreme. So it was no small news when, in late 2009, the man behind French Laundry--that famed temple of gastronomic nirvana in Yountville, California--finally brought Bouchon, his other beloved dining destination, to the state's southern environs. Located in the same quad as the Montage, the bustling French brasserie is by all accounts weaved from the same cloth as the Napa original: the dining room--anchored by towering potted palms--is done in warm tones set with maroon touches, leather banquettes beneath gold-framed mirrors, shiny brass fixtures, flattering lighting and a stunning U-shaped bar. Only here, it's just a whole lot bigger. And glamorous. (After all, this is Beverly Hills.) The parchment-paper menu unfolds to reveal bistro classics such as steak frites, sole meuniere and tarte tatin. Unlike the unsightly poached salmon rendition up north, the salmon here is sauteed and served with French green lentils and seasonal vegetables in a Bordelaise sauce. Tender pink slices of lamb arrive with the classic French accompaniment of pale green flagolet beans. There are daily blackboard specials as well as a raw bar that beckons with pristine, ice-mounded platters of oysters, clams, crab, mussels, shrimp and lobster. For dessert, you can't go wrong with the namesake bouchon, cork-shaped chocolate cakes filled with ganache, served with vanilla bean ice cream.
Fanstastic bistrot right in Beverly Hills.
This is one of the most original takes on French bistrot cuisine.
Highly recommended for the original menu and the service. First class.
Given that this review is coming from an actual Frenchman, this means a lot! Thanks Howard
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