David Adjey has emerged yet again. After a short stint in the Junction that saw him open and promptly shutter Nectarine, the celebrity chef is back with his latest concept, Bouffe.
Adjey closed Nectarine earlier this year, following landlord disputes that saw Adjey emerge from silence to open a small, bistro-style eatery. The spot opened and closed within a few months, with the chef saying he didn’t want to pay the high fees the landlord was expecting for the Nectarine space. Bouffe is his first foray back into the restaurant scene since Nectarine’s closure.
French cuisine like mussels served in sauce with fries and a meat and cheese charcuterie board dot Bouffe’s menu, which can be shared and paired with wines from ten regions of France, including Champagne, Burgundy, Beaujolais and more. Enjoy a glass of chablis while slurping oysters by the half dozen or dozen alongside a salted beet salad, and then switch to a gin and prosecco-based cocktail called the French 75 and enjoy a slice of fish, meat or the chef’s special.
For dessert, creme brulee in a trendy jar and crepes Suzette can be shared or enjoyed as individuals, paired with another traditional cocktail.
Adjey notes that, after getting the keys to his new space, it took him eight weeks to transform it into Bouffe, creating an intimate, contemporary space with bold, colourful artwork and a back bar where new friendships can be forged. The clean-lined decor is painted in shades of grey, black and white, letting the art that hangs over the custom tabletops take centre stage. Park-style wooden banquette seating lines the walls, below modern, circular light fixtures that set a moody scene.
Bouffe is located at 1173 Dundas St W.
