We had not planned to dine at Bouchon or so early. We were in grunge jeans and shirts. But John, our waiter, welcomed us with open arms.
We chose a wine - Marc Kreydenweiss Perrierres. The menu stated it was a Rhone. Technically, this is true, but it's actually from the Vallee du Rhone and classified in AOC terms as Costiere de Nimes. This extreme southern part of the Rhone Valley produces different tasting wines than what I typically think of as Rhone. And while the wine was good and we enjoyed it, a French restaurant should have called out the distinction.
For dessert we both had the creme brulee which John promised would be the best we had ever had. Yes, the creme brulee was good, but, alas, not the best. The best ever was consumed at Chez Max (I still dream about this creme brulee).
We definitely want to return. The food was prepared with care and attention and there is a bufflo rib eye on the regular menu that is intriguing.