Yeah, Bouchon has been a thought but, on the other hand I cook that stuff at home -- often from the Bouchon cookbook -- and my "regular" is a French Bistro (and I've been to a couple in France). Not that I don't believe that Bouchon is better than all those places (though our home-cooked stuff is quite swell) but it might be fun to get a little further off the reservation. Speaking of reservations, is Bouchon already so booked up that contemplating a res for next Saturday night is absurd, anyway? ← i'd call RIGHT now... or check opentable