The upstairs dining room at Bouche.
Last night marked the opening of Bouche, the new little bistro that takes the place of Swell at 603 Bush Street, next door to the Tunnel Top. The menu, by former Coi sous chef Nicolas Borzee (whose impressive C.V. also includes training with Alain Ducasse and Joel Robuchon), features some intriguing sounding bistro fare, like pork loin with black olive marmalade; and mustard-marinated sardines with smoked spinach purée and rye. Check out our slideshow of the cozy interior, and note the place is small, and the opening night crowd was spilling out the door last night.
And note, they’ll be serving late! But someone should tell them you shouldn’t put a QR code on a website.
Bouche - 603 Bush Street at Stockton - 415.956.0396 - Open Monday to Saturday, 5:30 p.m. to 1 a.m.
Earlier: Bouche On Its Way to Nob Hill
Photo: Photographer: Brian Smeets/Copyright Brian J Smeets 20111
Photo: Photographer: Brian Smeets/Copyright Brian J Smeets 20111
Table made from a champagne riddling rack.
Photo: Photographer: Brian Smeets/Copyright Brian J Smeets 20111
Photo: Photographer: Brian Smeets/Copyright Brian J Smeets 20111
Photo: Photographer: Brian Smeets/Copyright Brian J Smeets 20111
Photo: Photographer: Brian Smeets/Copyright Brian J Smeets 20111
Photo: Photographer: Brian Smeets/Copyright Brian J Smeets 20111
Photo: Photographer: Brian Smeets/Copyright Brian J Smeets 20111
Photo: Photographer: Brian Smeets/Copyright Brian J Smeets 20111
Photo: Photographer: Brian Smeets/Copyright Brian J Smeets 20111
Photo: Photographer: Brian Smeets/Copyright Brian J Smeets 20111
Photo: Photographer: Brian Smeets/Copyright Brian J Smeets 20111
