Bouchon – 4/16/10

Bouchon Beverly Hills
238 N Canon Dr
Beverly Hills, CA 90210

It’s been a little while since going to Bouchon. Since going twice on its opening weekend, I hadn’t been back until now. I was interested to see if the food and service still held up to what I remembered from the first weekend. My friend and I came on this Friday night at 8 without a reservation – and were able to be squeezed in outside under the heat lamps.

exterior2 500x335 Bouchon   4/16/10
I have said that Bouchon is one of my favorite casual restaurants. It’s simple French bistro comfort food done well. The execution, as expected at any Thomas-Keller restaurant, is top-notch. The first dish we ordered was one of the daily appetizer specials: salmon tartare.

salmon tartare 500x335 Bouchon   4/16/10

The salmon tartare was topped with lemon juice, and accompanied by shallots, capers, chives, eggs through a sieve – and topped with creme fraiche. The crostini that came with it provided the crunchy texture, and the salmon and creme fraiche the bulk of the flavor.

Poulet Rôti – roasted chicken with riz rouge, Michigan sour cherries, wilted spinach & chicken jus

chicken 500x335 Bouchon   4/16/10

I’ve had the roasted chicken at Bouchon before, and it really is top-notch. The skin is very nicely browned and crispy, and the meat (both white and dark) is superbly moist and flavorful. The chicken jus is rich and delicious, and I almost like the accompanying red rice/spinach/cherries mixture, adding some extra heartiness to the dish. A really well-executed dish.

Steak Frites – pan-seared prime flatiron served with maître d’hôtel butter & French fries
steak frites 500x335 Bouchon   4/16/10
Bouchon’s fries are delicious. Wonderfully crispy, perfectly salted. Add a tender, perfectly-cooked steak with a compound butter, and you’re set. The flatiron steak was very tender and cooked a beautiful medium-rare.

Profiteroles -vanilla ice cream & chocolate sauce
profiteroles 500x335 Bouchon   4/16/10
Probably my favorite dessert at Bouchon, these profiteroles are wonderfully simple. The valhrona chocolate sauce sets the tone here, as a rich chocolate flavor that’s not overly sweet. The interplay with the vanilla ice cream is just wonderful. The pasty adds some crisp – in all, a very satisfying dish.
The food tonight was good – on point. However, service was not. Entrees came out before we were finished with the appetizer, and even before our next set of silverware was placed down. We were totally devoid of bread service the entire night. When we inquired about this after finishing our entrees, we were given a pair of loaves to take home. This was definitely nice, though never should’ve happened in the first place.
epi 224x335 Bouchon   4/16/10
Is Bouchon still my favorite casual eatery in LA. Possibly.  I think the food was still consistent; however, the service on this night was definitely lacking. I’m still a fan of the place, but it’s not the slam dunk that it was when it first opened.

Bouchon Beverly Hills – 11/21/09 and 11/22/09

Bouchon Beverly Hills
238 N Canon Dr
Beverly Hills, CA 90210

For anyone that knows me fairly well, they know that I’m sort of..umm, well, obsessed with Thomas Keller. My first meal at French Laundry is still probably the most anxious I’ve ever been for a meal. In addition, Bouchon is one of my favorite casual restaurant picks in Las Vegas for simple, comforting food that hits the spot every time. And so when I found out Chef Keller was opening up a branch of Bouchon in LA over a year ago, I’ve been waiting for it ever since. I had been monitoring the food blogs and news for any bits of information that came out – expected opening date, the design of the restaurant, when they got their liquor license, when the reservation lines would open, etc. So when the reservation lines were set to open at 11am on Nov. 2, naturally, I was on the phone calling at 10:55am and was lucky enough to score two reservations on opening weekend!

I thought that the food  seemed to be pretty consistent with the other Bouchons (in Yountville and Las Vegas) where I’ve eaten. To start out with on both nights were the bread (baked in-house, slightly still warm) and white bean puree with crostini. I love the bread (Bouchon Bakery is one of my favorite bakeries) and the white bean puree was a nice touch, and good start to the meal.

bread medium Bouchon Beverly Hills   11/21/09 and 11/22/09

Over the course of the two nights, we tried a variety of dishes. Appetizers first:

Celery root puree soup

celery root puree medium Bouchon Beverly Hills   11/21/09 and 11/22/09

The soup was tasty. Now, I don’t think ‘celery root puree’ is on the top of anyone’s lists of soups to try, and maybe that’s what made this a pleasant surprise. It had an earthy flavor with a little bit of cinnamon – my friend remarked that “it tasted like Thanksgiving.” How fitting!

Florentine quiche – There is a daily quiche each day, and it was a simple Florentine quiche on Sunday, which has spinach, eggs and cheese as the primary ingredients. The custard filling was very smooth and creamy, and the spinach was not overbearing. Overall, a very nice quiche.

Another of the daily appetizer specials was escargot covered in puff pastry.

escargot medium Bouchon Beverly Hills   11/21/09 and 11/22/09

I can’t say I’ve had a ton of experience with escargot, so I thought this was a great opportunity to broaden my escargot horizon. The puff pastry was interesting, but I don’t think it was necessary. The size of the pastry was larger than the escargot itself, and made fitting the whole piece in your mouth a little troublesome. The escargot was cooked in a pesto-like sauce with a lot of olive oil.  Pretty tasty.

Mussels and Oysters – Bouchon has an extensive seafood bar consisting of lobster, crab, shrimp, mussels, clams and oysters. There’s nothing exactly special with the seafood here – it’s quality seafood presented in a very simple manner. We decided to try some of the mussels and oysters. They were both good; however, there wasn’t anything that stood out about these over any reputable seafood restaurant’s offerings.

Next, on to the entrees:

Braised lamb shank

lamb shank medium Bouchon Beverly Hills   11/21/09 and 11/22/09

The presentation here is beautiful. The lamb shank was quite good, although it may have been a little dry compared to what I remember it being in Las Vegas. There was a lot of meat (which I like) and a knife was not really even necessary. Also, the lamb was not gamey at all.

Short rib

short rib medium Bouchon Beverly Hills   11/21/09 and 11/22/09

As can be seen, the short rib was a large square, a little different preparation that I’m accustomed to. However, it was rich and delicious. The accompanying Savoy cabbage was nice as well, soaking up the juices of the meat.

Steak frites

steak frites medium Bouchon Beverly Hills   11/21/09 and 11/22/09

I think Bouchon has some of the best steak frites in the land. This is partially because I think these are some of the best french fries. They’re cut and shaped similar to McDonalds’ with a good ratio of crispy outside to fluffy inside, and seasoned with just salt. Just like that. Good stuff. The steak is a flatiron with a caramelized onion topping and a compound herb butter.

Sauteed gnocchi – This is the only vegetarian entree on the menu (though, there are various vegetarian options elsewhere on the menu), and there’s nothing really special about this. It’s served with various vegetables and a butter sauce. Simply made, but I can see someone getting tired of it after a few bites.

Roasted chicken

chicken medium Bouchon Beverly Hills   11/21/09 and 11/22/09

The roast chicken here is really good. I don’t really order chicken very often, but it was probably the most surprising dish.  It was moist, juicy and flavorful, and the jus adds an extra flavor boost. I’m not totally sure how this is prepared, but it’s a great example of a successful roasted chicken.

Finally, dessert. Always save room for dessert when coming to Bouchon – it’s not to be missed!

Pistachio Pot de Creme – There is a daily custard, which was pistachio on this night. The custard was nice and smooth, sweet with a good pistachio flavor.

Profiteroles

profiteroles medium Bouchon Beverly Hills   11/21/09 and 11/22/09

These are basically “cream puffs” stuffed with homemade vanilla ice cream and topped with a Valrhona chocolate  sauce.  Each of these parts are executed perfectly, and the resulting dish is just delicious. My favorite dessert here.

Bouchons

bouchons medium Bouchon Beverly Hills   11/21/09 and 11/22/09

The bouchons are a signature dish (cork-sized brownies, essentially) with homemade vanilla ice cream and chocolate sauce (the same ice cream and sauce used in the profiteroles). For some reason, the bouchons seem to taste better alone, when purchased from the bakery. I’m not sure why, but even though this is a tasty dish in itself, it seems to be less than the sum of its parts. I recommend trying to get the bouchons alone to snack on later.

The service was professional and on-point – quick but not hurried. Impressive for a brand new restaurant – the service was without a glitch. The staff really seems to genuinely be happy to be there..and hey, who can blame them – the TK Restaurant Group is really a special group to be a part of.

I was lucky enough to get a kitchen tour which was just incredible. Love it. The staff was open to any questions one may have about the kitchen, and it was an experience witnessing the whole kitchen in motion. There’s a live camera feed to the Bouchon Yountville, similar to the Per Se – French Laundry setup. It was a really nice treat to a great meal.

kitchen1 medium Bouchon Beverly Hills   11/21/09 and 11/22/09

The kitchen looking straight ahead – notice the Bouchon live feed in the background, and Chef de Cuisine Rory Hermann on the right in the middle.

kitchen2 medium Bouchon Beverly Hills   11/21/09 and 11/22/09

The kitchen looking to the left.

kitchen3 medium Bouchon Beverly Hills   11/21/09 and 11/22/09The kitchen looking to the right.

Overall I had a great experience here. I would say Bouchon is probably my favorite casual-ish dining place in LA, and I will be back.