Bouche, a diminutive, bi-level nook of a Provençal tapas bar, open now (and until 1am) where Union Square meets Nob Hill. Stepping inside, you’ll find a spirited little country hideout that’s like a rustic cottage you’d find somewhere in Provence. Meaning it’s nicely suited for bringing a date when you’re looking to keep the night going in that steady, cozy, dimly lit sort of way.
"Great food, service and ambiance. The food is rich so don't be fooled by the small portions. Grab drinks at Tunnel Top next door to top off your meal."
The dinner menu will focus on Mediterranean and Provencal flavors with Californian ingredients, and wines will hail from California and France as well. The owner, Guillaume Issaverdens says the food uses modern techniques to create food that is both "simple" and "different."
Nicolas Borzee comes from Coi, where he spent about 2 1/2 years in the Patterson camp, most recently as a sous chef. Before that, he spent three years at Alain Ducasse three Michelin star restaurant in Monaco, Le Louis XV; so these are not just stages. He’s also put in shorter stints for other French chefs like Joel Robuchon and Michel Troisgros. At Bouche, he’ll be running the show.