When Thomas Keller of the French Laundry realized that everyone who was unable to get a table at French Laundry went somewhere else, he thought, why have them go to someone else's restaurant. And so he opened Bouchon, just down the street. Bouchon (French for cork, and slang for a neighborhood restaurant) provides an authentic French brasserie experience, right down to the traditional huge cold seafood platter (expensive here). The high-ceilinged room, with a giant palm in the center, the burgundy plush banquettes and matchung heavy drapery zt the entrance all are reminiscent of Paris. The food, too is similar to what you'd find in a Paris brasserie. Though Thomas Keller is not in the kitchen, his brother is, and does a fine job. Look for traditional dishes like steamed mussels (some of the best I've had) and sautéed skate (ray). The charcuterie plate is interesting, for those with a yen for French-style sausage and pate. The frites were a little undercooked, the tarte Tatin was over baked and the service was a little ragged on one early visit, but things have sharpened up a bit since then. On my last visit, I had the French onion soup, and it was the essence of carmelized onions. The cheese on top was a little thick and rubbery, but I think that's what is expected of French onion soup. The mache lettuce, beet and goat cheese salad rounded out my light lunch. I won't say there's no need to go to France when you have Bouchon, but it replicates the experience admirably. It is open for lunch and dinner. It's a good idea to reserve, even for lunch.