Bouche Paris

"Small plates and natural wine aren’t exactly an unfamiliar formula for the 11th, but the way they’re done up at this design-y restaurant and wine bar is a refreshing change from the usual setup of tight spaces, tiled floors, and rickety old tables and chairs. For one, the Brutalist space looks like it could have been plucked from the artsy Kreuzkölln district in Berlin, with exposed stone and sparse decor beyond dried flowers and candlelight. There’s also the seasonal menu that rotates every few weeks and pulls inspiration from beyond France. You can expect dishes like octopus okonomiyaki coated with lardo, and butter-and-cream-coated mushroom raviolo that go well with their natural and biodynamic wines. If you’re more in the cocktail camp, go for the mezcal, lime, and coconut milk slushy. " - sara lieberman, lindsey tramuta

"Small plates and natural wine aren’t exactly an unfamiliar formula for the 11th, but the way they’re done up at this design-y restaurant and wine bar is a refreshing change from the usual setup of tight spaces, tiled floors, and rickety old tables and chairs. For one, the Brutalist space looks like it could have been plucked from the artsy Kreuzkölln district in Berlin with exposed stone and sparse decor beyond dried flowers and candlelight. There’s also the seasonal menu that rotates every few weeks and pulls inspiration from beyond France. You can expect dishes like octopus okonomiyaki coated with lardo, and butter-and-cream-coated mushroom raviolo that go well with their natural and biodynamic wines. If you’re more in the cocktail camp, go for the mezcal, lime, and coconut milk slushy." - Lindsey Tramuta

"In a neighbourhood teeming with trendy restaurants, Bouche doesn’t take itself too seriously: rough stone walls, a concrete counter and plates to share." - Le Guide MICHELIN

"Set up in a former kebab joint, Bouche is a bit of an outlier for this section of the 11th arrondissement-20th arrondissement border. The small plates and natural wine bar stands out for its slightly Brutalist interior (exposed textured stone, picture windows, vintage furnishings, and sparse decor–the kind of details more common in Berlin than Paris), and a menu of seasonal dishes that change every two weeks. You might find skate fish steamed in a Thai bouillon with lime, garlic, and chile pepper on the menu alongside an octopus okonomiyaki coated with lardo, spelt-beetroot risotto with a cream of dill, or a veal tartare with Jerusalem artichoke chips and tarragon. Sunday is the only day Bouche is open for lunch and it's one of the most sought-after reservations in Paris. Expect a shorter menu with brunchier additions: get the fried egg with smoked ham, aged mimolette cheese, and spicy mayo on an English muffin." - Sara Lieberman, Lindsey Tramuta