"Le Bouchon is a quaint French restaurant that’s the epitome of what we want a quaint French restaurant to be. The small dining room is cozy with dates and regulars (OK, maybe a little cramped), and its bar is just-big-enough for a few diners going stag. The staff is so casual and friendly that you might even get invited to a server’s comedy show, and there’s enough artwork with words like “à toute heure” to convince you that Bucktown was dropped in the middle of Paris. Of course, this all means nothing without good food. Luckily, Le Bouchon’s dishes could make best friends out of Jets and Sharks, Bears and Packers fans, Drake and Kendrick—you get the point. photo credit: Kim Kovacik photo credit: Kim Kovacik photo credit: Kim Kovacik photo credit: Kim Kovacik As soon as we get a reservation here, we immediately start thinking about swan-diving into a cheese-covered ramekin full of French onion soup, followed by some garlicky escargot. The mussels soaking in an herbaceous, buttery sauce and steak frites are also excellent classics—you’ll want to dip the fries in some of that sauce. The rotating specials are great too, and also why we schedule dinners here more regularly than doctor's appointments. So, chances are, anything that catches your eye at Le Bouchon won’t disappoint. Food Rundown photo credit: Kim Kovacik Soupe à l’Oignon Gratinée Digging through the hearty cheese forcefield is satisfying in its own right. But it's made even better when it reveals a robust, beefy broth with plenty of onion slivers and spongy croutons. photo credit: Kim Kovacik Salad Lyonnaise This might seem like a pretty straightforward, traditional mixed greens salad. But the fatty lardons, creamy egg yolk, and tangy mustard vinaigrette really amp up the flavor. photo credit: Kim Kovacik Escargot It’s a scientific fact that the more garlic and butter in your food, the better it is. This escargot proves science right. photo credit: Kim Kovacik Moules à la Provençale Quite possibly our favorite mussels in the city. The sauce is extra creamy with plenty of rosemary, basil, and juiciness from tomatoes. Don’t let them take away the plate just because the mussels are gone—that’s what the complimentary bread is for. photo credit: Kim Kovacik Steak Frites A well-cooked top sirloin with a whole lot of garlic butter and even more crispy fries. And if you’re a loaded fries fan, you’ll feel even better getting it “Manion” style (a tribute to the El Che chef)—the steak is sliced, piled on top of the fries, and doused in au poivre sauce. photo credit: Kim Kovacik Truite Des Fjords en Croûte If you want a seafood option as your main, this is an excellent choice. The trout is cooked to tender perfection, wrapped in a flaky puff pastry, and served with a creamy and lemony sorrel sauce. The dollop of smoked trout roe adds bursts of saltiness and umami." - John Ringor
