French native chef Charles Dale’s light-filled 40-seat bistro Bouche serves farm-to-table food in a mod, casual space. The consistent menu rotates classics such as onion soup, tenderloin steak tartare with a fresh farm egg, black mussels in white wine, roast chicken, and a classic steak au poivre with pommes frites. Save room for the profiteroles au chocolat.
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French Bistro in the Southwest
French native chef Charles Dale’s light-filled 40-seat bistro Bouche serves farm-to-table food in a mod, casual space. The consistent menu rotates classics such as onion soup, tenderloin steak tartare with a fresh farm egg, black mussels in white wine, roast chicken, and a classic steak au poivre with pommes frites. Save room for the profiteroles au chocolat.
