by lance perkins and leo buck eating out
Bouchees Bistro: A Culinary Heaven
Literally translated from its native French the name means “Small Bites”—and from either white potatoes, sweet potatoes or served as a sumptuous combina-
the name couldn’t be more fitting. Bouchees Bistro really is a small bit of culinary tion of both. (Here’s a tip: when ordering the sweet potato fries, ask for a side of
heaven in the heart of Long Beach’s busy downtown district. Yet, this is one their special spicy chili garlic sauce).
restaurant to which you’ll want to bring a hearty appetite because every bite is Be sure to start your meal off with a cup of either of their delectable soups—
something to be savored! creamy chicken chowder, or the zesty crab minestrone. Next up, indulge yourself
Designed to offer patrons upscale meals at down-to-earth prices and delivered with the “Baked Macaroni and Cheese”--delivered bubbling hot to your table.
with fast-paced, attentive service, Bouchees has been gracing Long Beach’s Starting with gouda as his base, Zervas blends four cheeses into a smooth, velvety
downtown market area since July 2007. That’s when owner and Chef Tony Zervas sauce that features just the right subtle hint of smoky flavor to make it unforget-
realized his dream of creating a deliciously hip, yet affordable dining experience table. This is then smothered over pasta shells cooked to al-dente perfection.
for the area residents and visitors alike. Just stepping through the doors, the (Trust us—everyone deserves at least one favor in this life, so do yourself a big
calming post-modern ambiance accentuated by colorful mosaics and stylishly one—order this incredible dish. It’s genuinely the very best we’ve ever tasted)!
muted wall art immediately provides a refreshing break from the hurried urban Be sure to save room for a treat afterward. “We have two desserts whose flavors
environment outside. we alternate everyday,” Zeras says, referring to their homemade cupcakes and
Born and raised in Baltimore, Maryland, Zervas moved to Orange County 13 ice cream sandwiches. With tantalizing combinations ranging from chocolate-
years ago where he proceeded to fine-tune his considerable talent at such chip and vanilla gelato, strawberry’s and chocolate sauce, blueberry and maple
noteworthy local eateries as Zov’s Bistro, Twin Palms and The Sutton Place Hotel. sugar and green-tea gelato and toasted almond, Tony applies that same sense
However, when it came time to open a place of his own, he chose Long Beach of culinary daring that he does to everything coming out of his kitchen. Here as
because of its vibrant downtown dining culture. In fact, Tony’s Greek heritage, well, the gamble pays off in the most palate-pleasing ways. “We try not to repeat
combined with his Baltimore upbringing is apparent in just about every selection ourselves,” he smiles, “but it happens.”
on the menu. The Mediterranean Spinach Salad, made with tender Kalamata Conveniently located at 515 Long Beach Blvd—right across from where the
olives, crumbled bits of tender feta cheese and sprinkled with pine nuts is a clas- train arrives and departs, Bouchees Bistro is readily accessible by train or bus and
sic Olympian taste-sensation in itself, while with just one bite of the crab in the is in easy walking distance from plenty of public parking. This is the perfect place
crab-cake sandwich, it’s obvious they were prepared with the kind of insider’s for that casual business lunch with free Wi-Fi or that laid back dinner with friends.
knowledge that only one hailing from the city renown for its crab-seafood delica- In addition, the staff informs us that they recently started a “happy hour” that’s
cies could have. similarly out-of-this-world.
Not only that, Tony has utilized his extensive experience to create dishes based Truly, this rare gem of a restaurant is a extraordinary diamond in the rough of
on a combination of new and classic sandwiches and sides, including a unique se- downtown Long Beach—and more than worth the visit! They even offer take-out
lection of “design it yourself” burgers ranging from the classic ground sirloin beef and local delivery!
to ground turkey tenderloin, to ahi tuna (or for vegetarian preferences, there’s a
hearty veggie burger as well)! Bouchees Bistro
“We make almost everything here,” Zervas declares proudly. “Our rolls and 515 Long Beach Blvd.
soups are made every day from scratch; we grind our own burgers—even the tuesday through saturday from 11:00 a.m. to 9:00 p.m.
ketchup is home-made.” The ketchup he’s referring to is one of the most special sundays from 11:00 a.m. to 9:00 p.m.
highlights of a meal featuring any of the five kinds of burgers, four types of (open Mondays for lunch service only—11:00 a.m. to 3:00 p.m.).
specialty sandwiches or awesomely delectable parmesan and herb fries—made 562.951.8222,
www.bouchees.com.
MAY 2009 | RAGE monthly 81
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