boucherie

MD: I last went to Boucherie on what I would extremely optimistically term "a date," although my “date” went home straight afterwards, having insisted that we weren’t in fact “dating,” and I ended up watching Netflix. Still, I didn’t really mind, because the food had been delicious, and the atmosphere at Boucherie, out on the covered porch in the sultry heat, had been just perfect, like the balm of iced tea on a hot afternoon. Food-wise, Boucherie punches well above its price range, perhaps because the founders began by selling brisket out of a truck. This seems to have kept the place grounded and fun, with the menu changing every month and the whole joint closing in high summer so that the staff can go on a trip together. I must say I feel privileged, in a sense, to pay so little for a seat on Boucherie's bus.