Cuisine:

• French
• Brew, Pubs, Microbreweries
• Fast Food and Hamburgers

Bouchon Description:
This helluva brasserie mimics perfectly a posh Parisian brasserie at the turn of the twentieth century except for its Hollywoodian proportions often found in blockbuster movies. Allow a difference: this is Beverly Hills, not Montparnasse. The cathedral-high ceiling, adorned with an artistic brass massive chandelier reflecting its soft light on the soaring windows, is impressive. We had tears in our eyes when we realized we were treading upon tiles very similar to those our great-grandmother had laid on the floor of her residence in the City of Light circa 1890. The perfect replica created by famous designer Adam Tihany boasts heaps of details re-creating the style of la Belle Époque, such as the stations with their brass bars and the shape of the chairs. A battalion of rapid and cheerful waiters wearing white aprons over black outfits animate the vibrant scene. Indeed, this is what a brasserie is made for: exuding a sensation of happiness and comfort, a place for "la joie de vivre." Thomas Keller has found the exact tone to fit the brasserie concept. Chef Rory Herrmann of Per Se fame, more known for fine dining than for dishing out comfort food, has nevertheless adapted to the standards of this heartwarming eatery. Thus, the entire gamut of brasserie fare appears on the menu printed on the thin tan paper used in the past by French grocers: seafood platter, leg of lamb, steak frites, roasted chicken with wilted spinach, blood sausage, bouchot mussels, charcuterie, Bibb lettuce with garden herbs, quiches, croque madame; they are all here (except the choucroute maybe), generously served by an expert hand, traditional and appetizing as ever. And since we are in America, you will find a huge beef burger, available for lunch from Monday through Friday, comprised with a combination of Prime cuts of sirloin, brisket and chuck, on a house-made brioche bun. Desserts follow the same classic path: chocolate mousse, profiteroles, and caramel custard are always pleasing, especially these prepared by pastry chef Scott Wheatfill.