Late-night dining generally falls into one of two categories:
1. Quick-and-dirty, greasy spoon, last-stand nightcap.
2. A world-wise den that’s slightly out of the way and very amenable to whiling away the night in the right company.
Falling decisively in that latter category: 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.
If you came here during the old Bar Crudo days, you’ll know that calling this a small space is actually generous. But that’s part of its charm—and after several not-so-shy glasses of burgundy at the barn-wood counter, you’ll warm to the confines.
The entire downstairs is set up for side-by-side dining. So for something slightly more intimate, walk toward the mounted wild boar’s head and up the stairs to the champagne-rack-topped table by the window overlooking the street.
Since the Coi vet chef also worked with Alain Ducasse at Le Louis XV in Monaco, you’ll be in good hands whether you go for the red wine beef cheek stew or confit salmon.
Pair it with a bottle of the Louis Latour Château Corton Grancey and do as the French do.
Keep it coming.
1. Quick-and-dirty, greasy spoon, last-stand nightcap.
2. A world-wise den that’s slightly out of the way and very amenable to whiling away the night in the right company.
Falling decisively in that latter category: 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.
If you came here during the old Bar Crudo days, you’ll know that calling this a small space is actually generous. But that’s part of its charm—and after several not-so-shy glasses of burgundy at the barn-wood counter, you’ll warm to the confines.
The entire downstairs is set up for side-by-side dining. So for something slightly more intimate, walk toward the mounted wild boar’s head and up the stairs to the champagne-rack-topped table by the window overlooking the street.
Since the Coi vet chef also worked with Alain Ducasse at Le Louis XV in Monaco, you’ll be in good hands whether you go for the red wine beef cheek stew or confit salmon.
Pair it with a bottle of the Louis Latour Château Corton Grancey and do as the French do.
Keep it coming.
