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Bouchee?

The Back Bay group is apparently opening up a new place on Newbury St. called Bouchee. Does anyone know anything about this? Any buzz?

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  1. Isn't Tim Partridge going to be the chef there?

    1 Reply
    1. re: limster

      That's what I had heard also - that Tim Patridge will be chef and that they're going for a French brasserie feel. I'm a huge fan of his, even though I never did get to Perdix as often as I should have....

    2. If it's from the Back Bay Group it will be a food factory not a restaurant. I avoid all their facilities. One of the problems trying to find places to dine in the Back Bay is that so many of the cookie-cutter, food-factories here are run by them.

      It's just not the kind of company I would support with my patronage.

      6 Replies
      1. re: PennyC

        That's what I was thinking. It's so lazy that they named it (and presumably will style it) after Bouchon. Aah well.

        1. re: Ernie Diamond

          As you know, bouchons are a type of family run restaurant that's common in Lyon. Think of it as a bistrot with many wines by the glass. It wasn't a name invented by Keller.

          According to dictionary.com, bouchee is "shell of puff paste."

        2. re: PennyC

          Come on, Penny, Abe & Louie's and Papa Razzi on Dartmouth do rise above their more pedestrian product! Let's give Tom a chance! Maybe Charlie and company will do it right!

          1. re: upton1039

            I would actually think that on Chowhound, if you felt that way, maybe say "I might not have gone to a BBRG restaurant before, but since it's about food - if Tim Partridge is there..." : )

            Tim Partridge was the chef at two great CH favorites in the past, the original Ten Tables, and Perdix.

            1. re: Rubee

              Why would I say other than what I said? Abe & Louie's and Papa Razzi on Dartmouth are good restaurants, compared to other BBRG restaurants. I'm sure Tim will elevate this new restaurant as well!

              1. re: upton1039

                Sorry Upton - I was replying to the posters who said that they had already decided not to try it...

        3. This is in the old Du Barry space and looks to be a ways off from opening.

          1. Sorry, Upton, but I beg to differ. Abe & Louie's has its moments, but in my experience Papa Razzi does not distinguish itself in any way.

            But I also agree w/ Rubee that if they've hired Tim Partridge, Bouchee will probably worth at least a try

            1 Reply
            1. re: tatamagouche

              I happen to like their wine list, which is above average for Italian restaurants of this level, the beef capaccio (sic), and the bifsteca balsamico. I can always get a seat, and the service is not offensive. I'm only referencing the Darmouth Street original, not the mall clones.

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