Aigre Doux Restaurant & Bakery
Chicago, IL 60610
Phone: (312) 329-9400
- Price:
- $$$$
- Cross Street:
- Wells Street
- Directions:
- El: Brown Line to Merchandise Mart
- Hours:
- Mon-Thu 11:30am-2:30pm, 5pm-11pm, Fri 11:30am-2:30pm, 5pm-12am, Sat 5pm-12am, Sun 5pm-10pm
Message from Aigre Doux Restaurant & Bakery
River North's Newest Restaurant and Bakery
- Contemporary American
- Housemade Pastries
- River North Location
Paid advertisement by Aigre Doux Restaurant & Bakery.
Editorial Review for Aigre Doux Restaurant & Bakery – by Alice Van Housen
The Scene
Foodies flock to this linear-chic space with expanses of slatted wood and sultry light emanating from grids of dangling, industrial "Edison-style" lightbulbs. Hammered brass bar and travertine floors were inherited from Pili.Pili, but the bustling scene and air of great expectations are all their own.
The Food
A refined, restrained sensibility informs chef-owner Mohammad Islam's contemporary American cuisine. Braised artichoke soup with touches of elderberry flower and scallop exquisitely delivers the essence of that edible thistle. Crisp risotto balls harmonize with salty prosciutto and creamy aioli. Hunky lamb chops, charred outside and tender pink within, are joined by creamy grits enriched with truffle and a clean, crunchy apple-fennel salad. From the fluffy, lightly salted focaccia to the expert cookie plate to the sinful sticky toffee pudding--dense, moist date cake oozing with toffee syrup and dolloped with Devonshire cream ice cream--it's easy to see how pastry chef Malika Ameen got her reputation.
Editorial content is independent of paid advertisers. Any expenses are paid for by Citysearch.
Insider Tips
What to DrinkSommelier Meredith Elliot supervises a smart, mid-priced wine list; of the pricey glass pours, check out the unusual Lebanese Massaya Classic Red.
Fun FactThis pedigreed pair met at Chicago's Ritz-Carlton, and moved on to such superspots as New York's Jean-Georges, Craft and Balthazar and L.A.'s Chateau Marmont.
User Reviews for Aigre Doux Restaurant & Bakery
05/07/2008 Posted by whatIthinkaboutyou
Where do I even begin? I found Aigre Doux to be one of the worst experiences I've encountered in along time. The food was either under seasoned or over, the service was something to be undesired and when the bread and water didn't come soon enough I wish we would have walked out instead of asking for management! I felt as though we were sitting there forever before she graced us with her horrible presents! She seemed very rude and didn't take anything off the bill nor did she ask if she could do anything to fix our terrible experience. We will never eat there again and I recommend that you save your money, it's not worth it!
Pros: The front door person and the bar tender
Cons: food, service, management
03/06/2008 Posted by bd1234
My date and I were just there for the first time on Monday and both of us loved it. The Whetstone Pino was recommended by our server and was one of the most interesting I think I've had. My date ordered the salmon, which was prepared perfectly. He liked it so much, I didn't even get a bite. I ordered venison, which I never otherwise do since I don't particularly like venison, but wanted to give it a shot after the recommendation by our server....why not, right?! I'm so glad I did! Contrary to every other venison dish I've ever had, this was tender, perfectly seasoned and not the least bit gamey. The side dishes were just as tasty....the most delicious and vibrant brussel sprouts and the best wild rice I've ever had. That's right: the best rice I've ever had! And, who usually cares about the rice?! Dessert was pretty good, too, although I was stuffed at that point. It was a great, cozy place with fantastic food. We will be back!
Pros: The food was some of the best I've had, as was the overall experience. Ambience was cozy and perfect for intimate coversation.
Cons: Hmmm....best I can come up with...and it's a S-t-r-e-t-c-h is that our server was a little on the chatty side but that's probably due to a slow night and that we appeared to be fellow foodies.
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