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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.
