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Bouche
French Restaurant$$$$
Downtown San Francisco-Union Square, San Francisco
"creme fraiche custard for dessert."(2 Tips)
"Pork belly was very good, and so are literally all the desserts"(4 Tips)
"The duck confit appetizer is amazeballs."(3 Tips)
"Small, quaint, a great wine list and fabulous food."(5 Tips)
58 Tips and reviewsFilter:
- pork belly
- desserts
- good for dates
- creme fraiche custard
- healthy food
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EaterJuly 30, 2012Exceedingly charming matchbook-size dining room, French accents, and delicious California-French fare that avoids the overplayed pitfalls of the genre, Bouche has it all. [Eater 38 Member]
Blake SamicSeptember 6, 2014Everything we had here was outstanding and the service was top notch. I especially liked the Goat Cheese Cake w/ Beet Ice Cream and the Tomates Farcies, Squash and Bell Pepper Risotto (side dish).- Luke HamiltonJuly 2, 2014What a pleasant surprise. If it wasn't for the fact that everything else in the area closes at 10p, I would have never found it. Small, quaint, a great wine list and fabulous food. Pork belly!!!
Jay De LeoFebruary 17, 2015Came based on 4SQ's rating & that it was open late, & was not disappointed. Cozy atmosphere. Sat in the window, & ate scallop carpaccio, pork shoulder, & creme fraiche custard. Delicious.
Ray FongOctober 7, 2014The market greens were broccoli with a cauliflower cream. Awesome! We just had 5 appetizers and a bottle of wine and we were stuffed. Charcuterie, pork belly, crepinette, and mâché salad! So good!
Can't go wrong with anything here. Surprisingly, a real standout was the pear salad. Fresh, delicious and simple. Go here, and go here often.- Dan ClarkFebruary 1, 2018The foods change up depending on the season. I especially like how they only focus on 4 main entrees. They do them the right way.
- Priya SaiprasadOctober 14, 2012Order the salmon for the appetizer, pork belly for the entree and the creme fraiche custard for dessert. Your taste buds will immensely thank you for this!
Staff and atmosphere are lovely, and when they upsell you with freshly shaved truffle just say yes and thank me later
Emily CampoAugust 7, 2017The hangar steak was incredible. They don't have a large menu, but what they make is fantastic.
Maria Silvia MoserJune 23, 2013Top Notch! Order the salmon as an appetizer and for the entree order the Halibut with chorizo. I loved it!
What's not yummy gooey goodness. Guillaume and his team have created not only great food but also great atmosphere and service.- Anish BhattSeptember 6, 2014Quaint little French place, with amazing desserts. Get a table by the window upstairs
Gene EhrbarMarch 10, 2014This place is on my VERY short list of places where I'm comfortable putting myself in the chef's hands. Nuff said.
Jacob GyllenstiernaMarch 2, 2014OMG the Chocolate Croque Monsieur - best sweet brunch dish in the city!
Raelinn DotyApril 28, 2012The food here is amazing and the small wine list is very carefully curated. (I don't use that word lightly.)
Roman BusyginDecember 29, 2012Delicious French food. Try lamb shoulder with potato salad. Simply fantastic!
Kevin LaMannaMay 15, 2012What a treat! The salmon is ridiculously amazing. Definitely get it with the polenta. Top notch.
Mike LambertMay 27, 2012The calamari was cooked perfectly and had a surprising hint of spice. Great dish!
Charlene C.January 7, 2012Everything on the menu is delicious! Try the calamari or the polenta for sure!
Kate ROctober 16, 2015Servings are really small here - we left hungry after 3 course dinner. I got pork loin with turnips and it was literally 5 slices of pork and 2 small roasted turnips :(
183 Photos
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Closed until 4:00 PM (Show more)
- Mon–Sun
- 4:00 PM–8:00 PM
(415) 956-0396
Features
Credit Cards
Yes (incl. American Express & MasterCard)
Outdoor Seating
No
Food & Drink
Menus
Lunch, Dinner
Drinks
Wine
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"The tarte tatin is my favorite, next to the profiteroles (very generous portion too. Great for sharing)."
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"One of the best burgers I've ever had, and great fries too. Excellent steak tartare. Great place, great ambience."
Muggins - 8.2
"Magret de canard - the duck breast. It's phenomenal. Also the Volcan au Chocolat is a great way to finish."
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