THIS RESTAURANT IS CLOSED Aubriot

THIS RESTAURANT IS CLOSED Aubriot Restaurant Review:

Fresh from his success as chef at the prestigious Carlos' in Highland Park, Eric Aubriot opened this bistro with his wife, Stephanie, in the spring of 1998. The deep, wood-trimmed room with French posters on the walls and flowers on the tables provides an apt (if noisy) setting for his take on contemporary French cuisine. A few dishes don't work, but the chef has a way with organ meats, always offering sautéed foie gras as an appetizer and sometimes pairing chicken livers with lamb loin as an entrée. Wines on the compact, moderately priced list go well with the food. Indulgent desserts include a warm chocolate tart and an airy soufflé, such as Grand Marnier. Eau is the name of the new cozy second floor wine bar.