Aigre Doux anticipation

Based solely on this little blurb in the Dec06 Food & Wine magazine, I asked my husband to book us a table at Aigre Doux for my soon-approaching birthday meal...

Mohammad Islam, formerly chef at Hollywood’s Chateau Marmont, and his wife, Malika Ameen, are the power couple behind Chicago’s Aigre Doux. He makes the truffle-roasted chicken; she does the sticky toffee pudding (230 W. Kinzie St.; 312-329-9400).

Is this crazy? What do you suppose we can expect (aside from truffle-roasted chicken and sticky toffee pudding...YUM!) from a restaurant that isn't even open yet?

It's a big deal for us to get a babysitter and go out, and frankly, I am a bit high-maintenance when it comes to birthdays, so I want it to be great. I have such high hopes for this meal based on two little sentences.

Any thoughts or experiences with these chefs?

I'd offer that yr setting yourself up for disappointment. Give the restaurant some time to get it's footing...assuming it even opens on time and succeeds. Esp. for a birthday meal...if yr not up for an adventure(and you do describe yourself as high maintenance) I'd head for something else...tried and tru.

Of course, you're right about the possible disappointment. But in addition to being high maintenance (about birthdays, not everything!) I am also quite adventurous and open to the possibilities that a new restaurant brings.

We were there on the second night that Spring was open (Shawn McClain cooked our dinner, made our dessert, and even came out to make sure the wine we brought would be OK since it was BYOB that week). We were some of the first guests at Lovitt. Same thing with Hot Chocolate and Scylla...and just about every sandwich shop, lunch spot and take-out joint within a 3-mile radius of our home that's opened in the past 5 years. So I'm not afraid of trying something new!

What I guess I didn't make very clear was I'm wondering what I might expect from those two chefs, who have a reputation that Food & Wine highlighted, and about whom I know nothing.

Any ideas what this restaurant might be like? Does anybody live nearby or have insider knowledge (ever hearsay) that might give me something to anticipate about this meal (Jan. 20th)?

Susan wrote:Does anybody live nearby or have insider knowledge (ever hearsay) that might give me something to anticipate about this meal (Jan. 20th)?

I walked by on my way to work this AM. Paper over the windows, so not much to report....

Thanks, Joe G.

Paper on windows = not open

We'd better make alternative reservations, just in case.

So ya'll want an inside scoop, eh?

Training started this for the front of house (FOH) staff. We are officially opening the 17th. Honestly, they had slim pickin's during the hiring process, and the foh staff makes me nervous for what will happen. In my opinion, if you are looking for a perfect dinner, wait a few weeks; there are two, maybe three servers, who could give you that kind of experience right off the bat. The good news is that about half of the inexperienced staff seem sincerely interested in working their tails off to learn how to provide stellar service. The rest, well, they'll be fired after the bad reviews start rollin' in.

But by NO means avoid this place! The chefs are amazing! I love these two. The food is great; their hearts are great. I'm so excited to be working for them. If you can swallow the possibility for crap service then please get in touch with your patient side. The food coming out of this place is going to be right on and incredible.

HI,

Thank you for disclosing your involvement in the process. I wish you all success in this venture.

Welcome to LTH!

Regards,

I'm stickin' with a sure thing for my birthday. Lupa! (Yes, I am high-maintenance on my birthday, too.)

im one of the cooks for aigre doux, and ill be the first to say this looks to be a destination spot for chicago.

chef mohammed is a friend of my mentor, and sent me over to help work at his new place. his dedication for perfect food it second to none, and his passion for cooking shows. i am unsure about the service aspect of the restaurant, but im sure to tell you. the food that ive tasted so far is going to be worth it. hope to see you through the narrow window into the kitchen!

We're keeping our reservations for my birthday. I can put up with some service issues - my expectations are now ridiculously low - and will look forward to the food!

I'll report back on the experience.

So when will it open?

GinaO wrote:So when will it open?

We open to the public on Wednesday, January 17, 2007.

Sorry. I just realized I could have been a bit more specific with the opening question. The restaurant opens on Wednesday. I'm not certain what day the bakery will open, but the hours will be 10am to 6pm once it does; I imagine the bakery will open on Wednesday, as well. They are hoping to begin doing lunches in a month or so. We are closed on Sundays (for now). I'll get back to you about the bakery.

Mum wrote:Sorry. I just realized I could have been a bit more specific with the opening question.

Mum,

Thanks for the information.

As an aside, LTHForum policy is such that if you have a direct affiliation with the restaurant you are posting about you should state so in your post.

Posting Guidelines.

Thanks,
Gary for the moderators

They've been Daily Candied -

http://www.dailycandy.com/article.jsp?A ... 018&city=5

Does anyone have an idea of what the ambience is going to be like? I heard that dress is upscale casual. I've made reservations for a group in a few weeks. I live nearby and was able to see some chandeliers. I'm eager to see what the full decor will be. Any comments?

Last night we were among the fortunate few that the pleasure of Dining at Aigre Doux's invitation only dinner prior to the grand opening. WOW, service was outstanding, food, second to none, the atmosphere was wonderful. this is a great restaurant.

Our party ordered 6 of the appetizers and shared them, all were outstanding, especaily the Oxtail Raioli and Hamachi w/ Avocado. the main courses were beautifully presented, the Salmon, Duck, Pomme Frites,Chicken, and Veg. Lasagna were all fantastic. the spices used were all in balance and we could identify everyone. Desserts? we ordered all 6, try the trio of ice cream, it has a great kick, the sticky toffee, unbeleiveable.

Service, everyone there worked towards a common goal of making our experience wonderful. Ask for Kaycie (sp.), she was wonderful and knowledgable. the food came out in a timely fashion.

Can't wait to try Malaka's baking when the bakery opens and going there for luch during the week.

fujisbest wrote::D Last night we were among the fortunate few that the pleasure of Dining at Aigre Doux's invitation only dinner

I'm glad to hear you enjoyed your meal. I'm curious to find out what brought you (and several others) to LTH forum to post about this specific restaurant as your first post?

stevez wrote:

fujisbest wrote::D Last night we were among the fortunate few that the pleasure of Dining at Aigre Doux's invitation only dinner

I'm glad to hear you enjoyed your meal. I'm curious to find out what brought you (and several others) to LTH forum to post about this specific restaurant as your first post?

For me - Google. Even before training started I was constantly using Google to see what the updates regarding the restaurant were; I couldn't believe the early press! Now that I've met them, started working with them, and seen what they can do, I want to see them make it. I want to see people try it. I don't want this place to fail because of lack of business.

I've worked in a lot of restaurants and this is, or is close to, being my favorite. (The other was also private.) After working in a lot of poorly run, and even abusive, places I don't want to see a good one fade away. Therefore, I began posting here to let others know what I think. They're great chefs and genuine human beings; they deserve to succeed, and I want to help them as much as possible.

zoe219 wrote:Does anyone have an idea of what the ambience is going to be like? I heard that dress is upscale casual. I've made reservations for a group in a few weeks. I live nearby and was able to see some chandeliers. I'm eager to see what the full decor will be. Any comments?

Hi. I work there. The dining room is gorgeous; come how you like. I feel jeans and a nice shirt would be fine; so would being dressed for a night on the town. The chandeliers are in the bakery portion. The dining room is simple and sleek/elegant. It's amazing to me: while you guys were staring at the paper on the windows, I got to see all the dust inside (and clean up some of it, too). Personally, the dining room looks absolutely stunning.

Mum,

Your passion and enthusiasm for Aigre Doux and the chefs has really heightened my anticipation...the whole reason I started this thread in the first place! So, I want to thank you for all the "insider scoop" (as well as Dlammie87 and the kitchen perspective).

The Daily Candy mention (yes, I admit I get those emails every day...) is probably a blessing and a curse. Weren't the chefs escaping LA to avoid dealing with the likes of Ms. Lohan? In any event, the early press has been amazing, as you noted. Look, it got my husband to make reservations a month before it opened! If the food and total experience deliver, they are likely to have a great feeling of welcome in Chicago.

See you on Saturday night!

Susan

p.s. No mention anywhere of BYOB. Is there a liquor license in place?

Susan wrote:p.s. No mention anywhere of BYOB. Is there a liquor license in place?

I was there last night for a friends and family warm up and, yes, the wine was flowing.

Kristen

Mum wrote:I've worked in a lot of restaurants and this is, or is close to, being my favorite. (The other was also private.) After working in a lot of poorly run, and even abusive, places I don't want to see a good one fade away. Therefore, I began posting here to let others know what I think. They're great chefs and genuine human beings; they deserve to succeed, and I want to help them as much as possible.

I totally get the fact that you, and several other insiders, have been posting on LTH in an attempt to build anticipation and buzz about this as-yet unopened restaurant. The fact that you have been upfront about your affiliation with the restaurant keeps your posts out of the realm of shilling, I suppose. I know that I, and probably others, would be interested in a little more "meat" about the restaurant other than the fact that you like the chefs and they are dedicated to turning out the best food that they can. For example, what kind of food will this restaurant offer? What was served at your introductory meal? How was it prepared? Did you like it? What made it special? What was especially good? What was not so good? What is the price point? Inquiring minds want to know.

I do the pr for Aigre Doux Restaurant & Bakery. I have posted Aigre Doux's menu and background information on the Professional Forum under Aigre Doux. If this isn't appropriate, please let me know. I look forward to reading your comments about your dining experiences. Thanks.

As long as you're upfront about your affiliation, as you were, it's certainly appropriate.

Also, for future reference, if you have an announcement (e.g., a special dinner) that you want to post, that should go in the Professional Board, but responding like this within a thread that's ongoing is fine too.

Welcome to LTHForum and thanks for both the information and presenting it as you did. I look forward to trying Aigre Doux.

As long as you're upfront about your affiliation, as you were, it's certainly appropriate.

I respectfully but strenuously disagree. The bulk of this thread is 100% pure shilling. PR releases? Please!

I gotta say, I LOVE that prcindy posted the entire press release. Isn't it going to be fun to see which reporters/publications use those descriptions word-for-word?!? I've always wondered which food writers do the work themselves, and which leave most of the work to others.

I feel like I started a firestorm with this thread, and all I wanted to do was to see if I could count on having a great birthday meal! I like having the entire menu posted, and it seems in keeping with other LTH stuff I've enjoyed seeing in the past. Does it matter if it comes from their (paid) pr person - who completely discloses this fact - or someone "unbiased" (unpaid) from LTH swiping a menu and typing it up for us all?

Either way, I'm really looking forward to the meal. I am one of those unpaid, non-connected people who will be trying a restaurant in its first week of being open, and I'll be happy to share my experiences here. But I am grateful for all the advance knowledge, and can't think of a better place to go and get it. Thanks to all who have posted their experiences and opinions - biased though they may be - here.

BTW, I can tell that my husband and I are likley to have a fight. I already want to order at least three, possibly four, appetizers to share for the first course alone, and he will think I'm being gluttonous and greedy on my birthday...on second thought, maybe this is the one time I can get away with it! How many dishes can I order without making him think I've gone food-crazy? Hmmmm...

LTH,

Don't know about anyone else, but a spate of one or two off new posters chattering about how wonderful, fantastic a not yet opened restaurant is tends to have the opposite intended effect on ol' irascible me.

Enjoy,
Gary

sundevilpeg wrote:

As long as you're upfront about your affiliation, as you were, it's certainly appropriate.

I respectfully but strenuously disagree. The bulk of this thread is 100% pure shilling. PR releases? Please!

"Shilling" is when a business owner poses as if they do not have any affiliation with the business and acts as an enthusiastic customer. I think we should point out that we strongly prohibit "shilling" on this site.

Business owners bring a lot of information to the conversation and are encouraged to post relevant info to threads as well as on the professional board.

Best,
Michael

Sundevilpeg, Susan and others,

Many of us used to post on a site that absolutely barred posts from restaurants or their agents out of fear of shilling. We feel that our users are capable of judging the source as well as content of posts for themselves, and that allowing professionals to post as long as they are upfront about their affiliation actually reduces the temptation to post in a less honest way (which is much easier to suspect, than to be sure about).

Even if you completely discount the opinions expressed in this thread (which I wouldn't necessarily), there has been much good information about what is, from its pedigree, clearly a notable opening. In any case, I'm sure other opinions will follow soon enough, beginning with KL5's above.