Copied from New York Times Review: Frommer’s
The highly anticipated Bouchon restaurant, the third such French-style bistro created by renowned Chef Thomas Keller (of Napa Valley’s the French Laundry fame), made a grand entrance in Beverley Hills in mid-November ’09. The name, derived from a specific style of cafe that existed in the French province of Lyon, hints at a classic bistro menu with selections such as steak frites, mussels meunière, soupe à l’oignon, quiche Lorraine, foie gras pâté, and other French classics. At the restaurant’s Bar Bouchon, diners may choose from small-plate options or oysters from the raw bar, complemented by a glass of Southern California wine or White Apron, a new pilsner-style beer crafted especially for Bouchon. Tip: The space is nice and the service stellar, but fans of the original Bouchon in Napa may be disappointed in the inconsistent quality of the food at this outpost.