Your job: Get to the restaurant. Our job: Help you order. This week, NBCLA's Eat This journey takes us out for...
Bistro time: Chef Keller likes the convivial, casual, frites-filled space that is the bistro. No fuss, some lingering, plenty of wine, the occasional croque madame, a pile of garlicky mussels or hefty triangle of quiche. That is the heart of Bouchon.
Public bow: Set for Wednesday, November 18th.
Dish we'd like to try: Gnocchi à la Parisienne. Because, well, gnocchi. But the beurre noisette has piqued our butter-seeking interests. It's 25.75.
We like: The fanning palms and gilt-laden mirrors and other fin de siècle touches. Bistro chic, indeed.