Bouchon Bistro brings traditional French bistro cooking to Coral Gables under Chef/Proprietor Thomas Keller, with Garrett Rochowiak serving as chef de cuisine. The kitchen works from what's best each day, and the menu runs through the bistro standards — escargot, French onion soup, steak frites — alongside a raw bar built around oysters on the half shell and fruits de mer.
The room plays it both ways: a chalkboard lists daily specials, paper menus land on the table, and the baguettes arrive without a bread plate, crumbs on the tablecloth included. Beyond the classics, the menu opens up into truffles, charcuterie, caviar, and large-format seafood platters, giving the place room to go as formal or as casual as the table wants. Wine comes through a vin de carafe program, built for pouring by the glass or carafe rather than committing to a full bottle.
The room plays it both ways: a chalkboard lists daily specials, paper menus land on the table, and the baguettes arrive without a bread plate, crumbs on the tablecloth included. Beyond the classics, the menu opens up into truffles, charcuterie, caviar, and large-format seafood platters, giving the place room to go as formal or as casual as the table wants. Wine comes through a vin de carafe program, built for pouring by the glass or carafe rather than committing to a full bottle.