Bar Bouchon is the perfect place to have a late lunch/early dinner. The patio is lovely – no pretense just sincere service with excellent bistro food.
The tables overlook a “park” (my husband has called it the most expensive park in Beverly Hills) with the Montage Hotel on one side and Bouchon on the other. Children flock on the grass, dogs and their owners stroll the area, students lie on the grass to study – just a peaceful lovely scene on a warm and sunny Los Angeles afternoon.
White wine from their list
Kushi Oysters – perfectly shucked – I was able to slurp each one without one hint of grit.
Tartare of blue eye tuna, haricot verts, strains of seaweed, gribiche sauce (capers, cornichons, shallots, champagne vinegar, mayo) with won ton crisps flecked with black sesame seeds – perfect as always and again consistency is the goal and always attained.
Quiche Florentine – one of the best quiches in the city
BYO Red Wine
Pate de Campagne – country style pate with cornichons and watercress – only Walter Manske can equal this pate.
Roast Beef, caramelized onions, red pepper, blue cheese on onion brioche – the Roast beef is brined for 12 hours with salt and aromatics. It is then cooked sous vide and finally seared – a moist and succulent beef. The brioche is made in house and was excellent. The combination of beef, onions, red pepper and cheese just a tasty combination.
What more can one ask for?
Any notable HH items here?
googled the info myself...not sure if still valid:
4:00-7:00 P.M. Monday-Friday
White Apron Ale $4.00
Cocktail du Jour $7.00
Duvel Green $4.00
Vin de Carafe
Rouge or Blanc
Pop‐Corn aux Truffes truffle popcorn
$2.00 / each
grilled prime beef sliders on brioche buns
with bibb lettuce, heirloom tomatoes & butter pickles $7.00 for two
heirloom tomatoes, niçoise olives & burrata on grilled pain de campagne $4.00
OEeuf et Lardons
deviled eggs with crispy bacon & watercress $6.00
Sandwich au Fromage Grillé
grilled cheese sandwich on brioche
I've been told there that if there's something specific you'd like from the restaurant while at the bar (or vice versa) just tell the server and they'll have it sent from upstairs/downstairs. I don't think they have specials for the other place posted or have the menus available, again - but they will accomodate a special request.
Thanks, Jerome, this is good to know. I really believe this Bar is a sweet little oasis. I could see myself stopping in for a quick soup and./or sandwich in the middle of a busy day. Bonus points: They make great iced tea!! None of that watery stuff sitting on the bar all day. This was well-brewed, served in a nice carafe alongside a glass of ice.
Where is the bread baked? On premises? These BH Bouchon thin baguettes seemed to have a denser, chewier, heavier crust than the ethereally crisp Yountville baguettes, if memory serves. The girl behind the bakery counter said the sandwiches just came in ". (I thought they'd be prepared on premises, right then.) Something about their sandwhiches... the bread has been in the fridge and just changes. Refrigeration changes the texture and even the flavor. For $10, I want the bread on my sandwich fresh baked and still warm. Come on, people, step it up.
I know they've only been open for four days, but when I asked at the bakery how much for a baguette , one gentleman behind the counter said "Bag?" Are you from another planet? Training issue, forgiven. The flavor of the BH baguettes is complex and wonderous. And the "macarons" as they spell it are a revelation.
Two days ago went for dinner inside upstairs at Bouchon, and when the food came, the cooks or line prep people came to the table and said "Salmon?" In other words, "Who had the salmon?" Really? I paid $38 dollars for this meal and you're coming out to the table and asking who had what, like they do at the informal Camellia Grill in NOLA? Ugh.
Onion soup, astounding. Salmon tarte elegant on a layer-crisp wafer. Blackberry sorbet, a dream. Vichysoisse complex and satisfying. Service? Meh. They seemed tired.