beautiful brassladen dining room, underwhelming veal chop, great nothing, mediocre carrot soup, inviting marble encrusted, keller-inspired napkinmenu, really good food
Perfection. Shrimp cocktail with a dijonnaise, Leg of lamb, cheese course for dessert. Brilliant preparation, heightened flavors, acessible staff. Wow.
Over The Top But Sometimes Tasty. If you want to spend the big bucks and pretend to know a lot about the cuisine (like all the servers do!) give it a try. There really isn't any French to speak of in the area and this comes with the backing of a pedigree chef (French Laundry, etc.) But you will find inconsistencies. Still, it's worth checking out.
A delicious meal!.
Had dinner at Bouchon in Beverly Hills last night. We didn't have a reservation and only waited for about five minutes or so before being seated on the patio.
The service was absolutely great; our server was extremely professional and very attentive but not annoying.
I started with an onion soup (very good and tasty) then for the entree I had the boudin blanc with black truffles and on the side mushroom and onion fricassee. Everything was cooked and prepared well. The bread was just fantastic.
Unfortunately I didn't have room for dessert; they brought profiteroles and chocolate mousse to the table next to us and it looked amazing. Next time...
Lovely room - disappointing food. It's a lovely addition to the neighborhood, but the food is mediocre at best. The "half lobster" I ordered to start was, in fact, a miniscule-sized lobster tail, and a thoroughly scrubbed lobster shell/body. I know that fresh fish is expensive, but are they kidding? Nothing on the menu indicated that the flatiron steak would be presented with a mystery sauce. I was expecting steak & frites, and got limp fries and a steak that seemed almost baked - or did it sit under a heat lamp? In any event, two bites of that oddly flavored steak, and I was done. Unless someone I'm with REALLY wants to go there, I will not return. Service was fine.
Horrible food. The best part of dinner was sitting on the patio overlooking the garden - absolutely beautiful. Apart from that, nothing else was good. The steak was overcooked and the gnocchi was tasteless. The waitress saw that we had one bit of the gnocchi and took it off the bill without us even saying anything. The carrot soup was mediocre. Wasn't expecting much, but with a history like French Laundry, at least expecting really good food. Oh, the fries were good.
the bistro that la needed. ate at Bouchon the other night. couldn't get a reservation, but walked in and sat on the patio. it was cold, but there are heaters. absolutely delicious mussels, steak frites & french onion soup. it warmed my soul on a chilly night. it annoys me that some people are expecting the world (reviews below) because it's a bistro...not the French Laundry. It is perfectly cooked French country food. love it. p.s. for those of you who bring corkage, you need to realize that the restaurant loses money on all of you. get over it and buy something.
overpriced wine, subpar food, weird space. very easy to see thomas keller hands off policy at bouchon. food is not creative, heavy, salty and one of our friends got sick after eating there. cant believe how unfriendly the place is to people bringing wine. it is french food afterall! big let down. the napa one is much better. also, the sommeliers lacked knowledge and courtesy in equal parts. especially the chubby head one.
Very Disappointed! All Hype. The short ribs all Fat, Butternut squash soup mediocre. Veiux Telegraph wine tasted like Hydrogen Peroxide. The bread lay flat on table ,no bread plates and crumbs everywhere. This was supposed to be our Valentines dinner. So my sweet husband is taking me somewhere else to celebrate. What a guy! Four hundred Dollars later.
Best French Food in LA!!. I'm surprised that some people have "expected" more, and didn't rate on the merits of the restaurant alone. The food is exceptional, the service above and beyond, and the location and decor are second to none. I've now had everything on the menu, and am very happy to say it has all been fantastic. Some people come to Bouchon expecting the world, because of the Thomas Keller association. . . this is a mistake, just expect a good meal, and good service and you will be rewarded. Someone once said " Don't worry about reputation, form your own opinion". I have done this and my opinion is Bouchon is worthy of my money.
There is something of a phenomenon of epic hysteria that preceeds the restaurants of "celebrity" chefs, or as they were formerly known, simply, michelin rated culinarians. Alas, no less than thomas keller, arrives, with epic fanfare and hoopla to los angeles, indeed beverly hills.
What a beautiful room, and stunning bistro environment he has created amidst the age-old BH trattorias and steak spots. Hidden amidst the depths of Canon drive, this inviting and cozy marble encrusted and brass-laden dining room, sets the stage for eager gastronomes.
We are greated with a pleasant and keller-inspired napkin-menu. Well almost. Our napkins are draped in our laps, followed by the waiter unveiling this evening's menu, which doubled as the napkin ring.
We are presented with an other-worldly crusty baguette, which we tear apart and gobble. Sadly, we must track down a bus boy to detail its accompaniments- a white bean spread, accompanied with toast points, serving as a quasi amuse (?).
the house specialty cocktail menu was inspired, yet we were rushed to decision, after begging off twice.
We began with the cod "fritters," myriad olives, and foie gras. This may well have been the stand-out course. The fritters paired nicely with the alsatian reisling and were crispy on the outside and stunningly dense and fresh with pureed cod on the inside. The foie gras was as good as it gets. Paired with fleur de sel and simple crisped baguette, and served in a mason jar, as would suit a provencal country table. We were less moved by the poor pairing of a less than succulent and sweet sauternes. This was really shocking. I've never had this let down.
The salads that half the table ordered were standard fare and adequite. Which begs the mention, why amidst this post 20th century phenonenon of menus filled with pounds of pork, served every which way, and standards as duck,veal,chicken, sea bass, beef and salmon, accompanied by the now standard array of "steak house" sides- mac and cheese, brussel sprouts, potatos, etc- do we have to be let down by one as grand as keller, himself? Granted this isn't french laundry or per se, and we must calibrate our expectations, and perhaps that is what is inherent in this culinary challenge facing the great "top chefs" of north american cuisine. We must remember that, indeed, Bouchon, is keller's high end bistro. Alas, it arrives in central beverly hills to fanfare unparalleled since batali joined the los angeles food scene several years ago at melrose and highland with his osteria mozza/pizzeria mozza franchise. This sets the stage implicitly for high fare. Bistro or not.
The moules frites main dish were served in a practical cauldron of broth and plump and plentiful. The accompanying pommes frites, which I had high expectations for, were thin and somewhat cold to the touch, and ultimately did not deliver. A big let down for a high-end dining room.
The sea bass served over a bed of vegetables was flavorful and cooked well. On the other hand, the veal chop, a special off the menu, was dry, under-seasoned and underwhelming. The accompanying sweetbreads wrapped in cabbage was a refreshing delight.
It is always appreciated in a fine dining establishment when the wait staff details what is on one's plate, upon its arrival. We had to ask, and were reminded what we had ordered, in detail.
Desserts were really a drag. Nothing exciting. Nothing interesting. And of the three I sampled, nothing great.
The profteroles were standard. The chocolate mini cakes, again, standard. The lemon tart tasted, off altogether. A dessert wine/ after dinner drink menu had to be requested. There was no mention of drinks on the dessert menu.
We expected very, very good food from a thomas keller restaurant. What we got was, average cuisine amidst a sea of great los angles restaurants, coupled with hollywood waiter service.
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