Coucou

Created by Bouchon alum Chef Jacob Wetherington, the kitchen turns out a tight menu of updated French bistro classics. Diners can move from fried olives, shucked oysters, and hamachi ceviche with coconut milk into frites, a behemoth cheesy burger, and mussels marinière studded with soft lentils. Paired with California and French wines, the lively room works as a buzzy dinner spot for a night out, finishing with reinvented childhood ice cream alongside a dramatic side dish of pourable hard-shell chocolate.