This story is free to read because readers choose to support LAist. If you find value in independent local reporting, make a donation to power our newsroom today.
This is an archival story that predates current editorial management.
This archival content was written, edited, and published prior to LAist's acquisition by its current owner, Southern California Public Radio ("SCPR"). Content, such as language choice and subject matter, in archival articles therefore may not align with SCPR's current editorial standards. To learn more about those standards and why we make this distinction, please click here.
How to Get a Table at Bouchon (Shhh Don't Tell Anyone)
Pierce Brosnan at Bouchon/Elise Thompson for LAist
Bouchon, Bouchon, Bouchon, it's all over the blogs and the foodie sites. It's also the hardest reservation to get in town. According to one server, the Thomas Keller outpost is currently booked up for dinner until March.
The secret to getting a reservation? First of all, don't get a reservation. This is not a Buddhist koan. Both the bar and the patio of Bouchon are seated on a first-come-first-serve basis. No reservations required. The earlier you show up, the better. Bouchon starts dinner service at 5pm, but they will soon be changing that to 5:30. If you are hoping to eat on the patio, be sure to bring a jacket, as the nights are getting chilly.
If you would rather hold out for the glam dining room, the restaurant will start serving lunch this Saturday. Lunch hours will be from 11:30am to 2pm the last we heard. They do not have a special lunch menu; it is the same as the dinner menu. The frisee salad, the quiche and the Croque Madame are some of the lighter options. If money is not an object, selections from the raw bar would make a refreshing but indulgent midday meal.
You do get an entire loaf of bread for the table, and portions are generous, so you can probably get away with sharing a main dish and a side or just ordering an appetizer for lunch. The onion soup is warm and hearty at only $9. The macaroni and cheese ($7) is the best mac and cheese in Los Angeles, possibly the world. Don't miss it.
You come to LAist because you want independent reporting and trustworthy local information. Our newsroom doesn’t answer to shareholders looking to turn a profit. Instead, we answer to you and our connected community. We are free to tell the full truth, to hold power to account without fear or favor, and to follow facts wherever they lead. Our only loyalty is to our audiences and our mission: to inform, engage, and strengthen our community.
Right now, LAist has lost $1.7M in annual funding due to Congress clawing back money already approved. The support we receive from readers like you will determine how fully our newsroom can continue informing, serving, and strengthening Southern California.
If this story helped you today, please become a monthly member today to help sustain this mission. It just takes 1 minute to donate below.
Your tax-deductible donation keeps LAist independent and accessible to everyone.
Right now, LAist has lost $1.7M in annual funding due to Congress clawing back money already approved. The support we receive from readers like you will determine how fully our newsroom can continue informing, serving, and strengthening Southern California.
If this story helped you today, please become a monthly member today to help sustain this mission. It just takes 1 minute to donate below.
Your tax-deductible donation keeps LAist independent and accessible to everyone.
Senior Vice President News, Editor in Chief
