This is a charming spot for dinner. The room we were in had a lovely multi-arched ceiling similar to the back room at the former Bacco, but much lower and more intimate. The walls were lined with wine bottles, as the room also serves as cellar space.
Since I am only just now writing this in January, some of the details are a bit hazy by now. However, I know we started with martinis, as it was a Friday, and that is our tradition. That was followed by a shared salad, hat as I recall had pears atop the greens.
We visited Bouche expecting the menu to be mostly mid-sized plates entitled “Partailles”, based on the online menu. The menu we received was a more traditional one with appetizers and entrees. To try to stay with our “smaller bites” plan, we stuck to the appetizer page.
Our first selection was, a risotto appetizer that I remember as being very good. I believe some wild mushrooms were involved, and the risotto was made into small cakes and crisped.
After that, we had New Orleans styled BBQ shrimp. It was done in the style of Emeril, with shrimp perched on biscuit-type croutons, drizzled with meuniere sauce. From the biscuits up, it was great, but the biscuits were like stones. Bummer.
To accompany our meals, we two wine flights. Ralph had red; I sampled the sparklings. Both were excellent, and a good value at $16. Interestingly, they were served one-by-one, with an intro by the sommelier for each, which was very nice.
We ended the meal on an up note. A HUGE cheese plate with various picks from St. James Cheese. We had as much as we could eat, and plenty in a go-box. Total tab: 111.95 plus tip.
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