Was walking on Mission street in Carmel, and found myself checking out Bouchee's Menu. Unfortunately they didn't seem to have any tables available, but being Saturday night I understood. Among other great things, they had Hamachi Sashimi, Abalone w. Perigord truffles, European turbot w. razor Clams, Prime Dry-aged New York Striploin w. Morels, Lobster w. Fettucine, Foie Gras w. Strawberries, and much more. I noticed So many fruits and Vegetable of spring all over the menu. Their chef must really be in tune with what's in season. Anyone have any comments about their food/Dining There? Thanks.