Cuisine:

• Others
• Brew, Pubs, Microbreweries
• French

Bouchee Description:
Breezy, bustling brasseries are all the rage in Boston, as this Back Bay example attests. Occupying a long-abandoned, subterranean space on Newbury Street, it evokes every Parisian corner establishment you've ever dreamed of, abounding in mahogany, marble, leather and zinc and buzzing with the sparkling wine-swilling smart set. Since the departure of chef Tim Partridge, however, the kitchen isn't pulling off its plats, classique or moderne, with half the panache it did when it opened; we'll keep dropping by to soak up the vibe (and the liquor), but we'll stick to nibbles rather than splurge on merely competent cassoulet.


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