Ad Hoc Fried Chicken night at Bouchon is not to be missed. It was an occasional event but they are considering making it a monthly affair. If they do, just go.
John had a Chopin dirty martini with blue cheese stuffed olives
I had a glass of white wine
Oysters – Kumamoto, Hama Hama, Beausoleil, and Fancy Sweet
BYO Red Wine
Ad Hoc Fried Chicken with Biscuits and Gravy – The chicken was delicious with crispy skin and tender, juicy meat. The biscuits with the gravy was over-the-top Southern “goodness.” Portion size was huge!
Leftovers for tonight’s dinner
Roasted Brussel Sprouts
N.Y. Cheddar Grits – this is based on Chef Katie Hagan Whelchel’s grandmother’s recipe. This was sensational. Not only did we eat every bite, but we could have had a seconds! In fact, I did ask for another portion to go with tonight’s leftovers and they graciously acknowledged my request. Customer service is not an afterthought at Bouchon – they go out of their way to please you.
A word about Chef Whelchel. She is terrific and her cuisine is innovative as well as perfectly executed and just delicious. Her dishes at Bar Bouchon are well worth a visit. My favorite is Egg with lentils – ragout of duck confit, French green lentils, poached hen egg and brioche crouton. In fact we had this just 2 days prior to our Ad Hoc fried chicken dinner.
Eggs with lentils
lovely runny yolk
Both Bouchon and Bar Bouchon is well worth a visit repeatedly and obviously we do so all the time.