Bouche’s concept may or may not point the way to the future of the upscale restaurant, but it makes this clear: the forces that bring about change in the dining world are changing. Bouche's Christine ...

To prepare the amuse-bouche of polenta and scallop, start by pouring 1 tsp of oil into a baking pan with dimensions of 11x8 inches and set it aside (1). Meanwhile, put a pot with water on the heat.

If you're a sardine fan, Bouche will make you swoon. The $9 appetizer drew raves from just about everyone I know who's tried the dish at this small French spot that opened in December, perched above ...