Alhambra Palace [was Aubriot's New Excursion (?!?!?)]
Alhambra Palace [was Aubriot's New Excursion (?!?!?)]
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Alhambra Palace [was Aubriot's New Excursion (?!?!?)]
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Post #1 - March 22nd, 2007, 9:51 pmI was stunned to see Eric Aubriot's return profiled in the latest chicagomag.com entry. The return itself didn't surprise me, after three former ventures in the Chicagoland area, but the sheer size of this endeavor. It's a Middle Eastern restaurant in the west Loop...WITH SEATING FOR 1,400!!!! Correct me if I'm wrong, but that would put the seating up there with Wheeling's Bob Chinn's Crab House in terms of highest capacity in the local area. I'm excited to see new activity on the West end of Randolph Street, as I have anticipated the expansion of the area anchored by onesixtyblue. But I just don't see the rationale for a 1,400 seat restaurant. Was this a typo? Is this typical? Somebody help!
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Post #2 - March 23rd, 2007, 12:09 amI have been watching this place take shape over the past year or so, and it's huge, for sure. The inside looks quite lovely (the door has been open the past few afternoons when I walked past), but I think the big draw will be the "mediterranean courtyard", conveniently located right next to the erotic warehouse.
Kristen
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Post #3 - March 23rd, 2007, 6:31 amWhat seems really audacious is building a place this big for Middle Eastern food. I can think of few Middle Eastern restaurants in the city that are bigger than storefronts. This could be one of those efforts that is more about creating a demand than meeting one. And who knows, it might be successful. But it's gutsy, I know that much.
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Post #4 - March 23rd, 2007, 7:13 amThis is either a mad folly, or there's a need for a middle-eastern banquet facility (e.g. for weddings) that has gone unfilled. That's the only way this capacity makes sense.Watch Sky Full of Bacon, the Chicago food HD podcast!
New episode: Soil, Corn, Cows and Cheese
Watch the Reader's James Beard Award-winning Key Ingredient here.
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Post #5 - March 23rd, 2007, 7:19 amMike G wrote:This is either a mad folly, or there's a need for a middle-eastern banquet facility (e.g. for weddings) that has gone unfilled. That's the only way this capacity makes sense.
Reza's has a pretty significant facility not too far from this location.
Best,
Michael
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Post #6 - March 23rd, 2007, 10:33 amI thought they were building a West Loop Mosque. The thing is huge. I'm stunned and amazed that it's going to be a restaurant/banquet facility. Good luck to them.
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Post #7 - March 23rd, 2007, 11:28 amReza's has a pretty significant facility not too far from this location.
So do you think that demonstrates they've found a market to compete for, or that they're that much crazier?Watch Sky Full of Bacon, the Chicago food HD podcast!
New episode: Soil, Corn, Cows and Cheese
Watch the Reader's James Beard Award-winning Key Ingredient here.
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Post #8 - March 23rd, 2007, 11:32 amMike G wrote:Reza's has a pretty significant facility not too far from this location.
So do you think that demonstrates they've found a market to compete for, or that they're that much crazier?
If I had to guess (and this is a complete guess), they are modeling this after Carnival, the cavernous latin concept just a few blocks away. Is this Aubriot's operation or is he just the chef/cook? It smaks of another Jerry Kleiner joint.Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #9 - March 23rd, 2007, 11:35 amstevez wrote:If I had to guess (and this is a complete guess), they are modeling this after Carnival, the cavernous latin concept just a few blocks away. Is this Aubriot's operation or is he just the chef/cook? It smaks of another Jerry Kleiner joint.
Here's what dish wrote:What, No Acrobats and Caged Tigers?
Eric Aubriot (Aubriot, Narra, Fuse) is one of those names that seems to resurface every few months in conjunction with some new project. This venture may be the biggest—and hardest—for anyone to have predicted. Aubriot will be the executive chef at Alhambra (1240 W. Randolph St.; 312-666-9555), a ridiculously lavish Middle Eastern restaurant scheduled to open next month. But a French chef running a Middle Eastern restaurant may be the least striking thing about the place. “There are no words to describe the interior,” says Ina Pinkney, who owns Ina’s (1235 W. Randolph St.; 312-226-8227) across the street. “Mosaics, waterfalls, dozens of chandeliers, fabrics, textures, lights. There are multiple kitchens stacked with an elevator.”
Fareed Nobahar, Alhambra’s general manager, says they have been working on the 1,400-seat spot for 18 months now. “We had to import everything from overseas: Italy, Morocco, Spain, Saudi Arabia, Syria,” he says. “It’s like a museum, with all the artwork we have brought in.” The space, modeled after the famed palace in Granada, Spain, will feature live jazz, dancers (of the flamenco and belly persuasion), and a Mediterranean garden next door. Financial backing for the project comes from a local physician, Naser Rustom (former owner of Souk), who says he has sunk several million dollars into the place. It’s hard to envision Aubriot amidst all this (he could not be reached for comment), but stranger partnerships have worked.
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Post #10 - March 23rd, 2007, 11:43 amI'd hope that a place modeled after Alhambra and headed by Aubriot would do more than simply "Middle Eastern." It would seem fair to include a range of Spanish, North African, and those widespread Levantine dishes that fall under "Middle Eastern," which could be interesting.
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Post #11 - March 23rd, 2007, 11:47 amThis sounds like the type of place that Tony Bourdain wrote about in Kitchen Confidential, where some deep pocketed amateur wants to open vanity restaurant. Actually, I plan on visiting and I wish them good luck, but this has all the markings of a project that doesn't have a sound business plan.Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #12 - March 23rd, 2007, 12:03 pmstevez wrote:Mike G wrote:Reza's has a pretty significant facility not too far from this location.
So do you think that demonstrates they've found a market to compete for, or that they're that much crazier?
If I had to guess (and this is a complete guess), they are modeling this after Carnival, the cavernous latin concept just a few blocks away. Is this Aubriot's operation or is he just the chef/cook? It smaks of another Jerry Kleiner joint.
I'll go along with that theory.
Just a few weeks ago, we had people from another office in town and they asked me for a fun, group-friendly restaurant near downtown. I suggested Carnivale. They had already been there but they said, "But we want something kinda like that: big, fun, interesting food, and a lot of food options." I sent them to Opera, but this sounds like another place that would fall into that niche.
Best,
Michael
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Post #13 - March 23rd, 2007, 12:32 pmReading between the lines of the press release, it sounds like this is the first restaurant being financed by the local physician mentioned above (no mention of other places). I wonder whether the business plan is possibly over-optimistic due to a lack of experience in the industry. Just speculative on my part; only time will tell. I wish them luck.
EDIT: I see stevez said basically the same thing; I hadn't seen his post before I typed the above...Last edited by nsxtasy on March 23rd, 2007, 12:47 pm, edited 1 time in total.
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Post #14 - March 23rd, 2007, 12:38 pmAs what I pasted said, he was the owner of Souk, a middle eastern restaurant near the North/Milwaukee/Damen intersection, which I think he closed to finance this restaurant. Souk lasted a long time, too. From the sounds of it, Alhambra is also 4-5 months behind schedule. It was originally set to open in December '06.
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Post #15 - March 23rd, 2007, 1:04 pmI wish him the best as well. I am a bit worried given the outcome his past endeavors, but maybe the significance of the project will provide better results. If nothing else, this may be a great restaurant to invigorate the "other" side of Randolph street, which has been ripe for growth for a few years now.
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Post #16 - March 23rd, 2007, 1:19 pmWell at least they got a good chef.. the thing looks tack-eee from the outside. It totally looks like a Jerry Kleiner thing on steroids. I do know that Souk was always packed, mostly with the type of people who like spending "bling" and showing off for their freinds by buying bottles of Crystal.
The Jerry Kleiner Victor hotel is similar and attracts the same type of crowd, we were there "early" (10pm) and it was abandoned, but when we left (1am) it was packed with chuckleheads and there were hired ladies dancing on the bar. eww.
So I guess there is room for more of the Rainforest Cafe for adults-type venues in the West Loop.[/i]
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Post #17 - March 23rd, 2007, 8:32 pmI confess that I am baffled by Aubriot's involvement here - has the Rogers Park wine bar/shop idea been shelved already? Or could they perhaps not get the requested variance for the liquor license? Haven't heard anything regarding the project since the planned meeting in early February.
Chef A is one confusing dude.
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Post #18 - March 25th, 2007, 10:28 pmi worked VERY briefly as (re)opening chef at souk. dr. rustom bought the restaurant from the first chef/owner, closed it to remodel, and then re-opened it a few years ago.
i could tell some stories, but it should suffice to say that things were being run so badly that i resigned as chef, offered to stay on as a consultant so as not to leave them hanging pre-opening, and then resigned as consultant shortly after.
i predict aubriot will not be associated with this project for very long....
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Post #19 - March 25th, 2007, 11:13 pmi predict aubriot will not be associated with this project for very long....
What's the over/under? Longer than Narra, or the disastrous project in the Loop, the name of which is escaping me at present (it was in a hotel, IIRC, and he was out of there before the ink was dry on his contract)?
I haven't heard anything back from Alderman Moore with respect to the Aubriot Rogers Park project yet. I'll report in when I do.
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Post #20 - April 10th, 2007, 9:26 pmI've heard Aubriot referred to as the 'kiss of death.' He is, no doubt, a talented cook but since he departed Carlos, he's left a slew of shuttered restaurants in his wake: Aubriot, Tournesol, Fuse and Narra. Having him on board hardly guarantees success. Perhaps this is his chance to finally break through but I'm hedging my bet until further notice.
=R=By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
There's a horse loose in a hospital --JM
That don't impress me much --Shania Twain
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Post #21 - April 11th, 2007, 7:53 amI have the pleasure of touring the new Alhambra last week and I must say the venue is one of a kind. You can tell it is a labor of love. There is a front room, a bar area and then a big dining hall with a huge stage. The dining room is half circle and there are booths on the first floor and second floor, there are also general seating in the front of the stage. The staircase (with waterfall next to it) leads to the second floor that has more general seating and 2 private rooms that oversea the entire hall on either side. There is also a banquet room on the second floor with a smaller stage.
There is a lot of artwork and interesting decorations within the restaurants which i think will be a big hit.
I was told by our guide there that Eric is not the only chef in charge there, he mentioned they actually hired 3 or 4 main chefs.
They are looking at a May opening.
Agnes
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Post #22 - April 11th, 2007, 2:00 pmFascinating first-hand account to complement the theorizing. Any specifics on what the stage is for? Or how the 3-4 had chefs will (or won't) be part of a coherent vision for the kitchen?
What connection do you (Agnes) have with the project or people that afforded you a tour?"Strange how potent cheap music is."
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Post #23 - April 11th, 2007, 2:13 pmMr Barolo,
I was told there will be belly dancing performances nightly. They may have live middle eastern music as well.
As for why i was affored the tour, funny you asked... i actually just wandered in after i heard about the new restaurant. They have their doors opened, I walked in and was greeted by the contractor from CA that handles the project. He was very gracious, walked me through the entire building, told me stories behind some of the artwork as well.
He mentioned something that they wanted to have different influences in the food and therefore they hired several different chefs. I am not sure how that is going to play out but hopefully it is going to work out for them.
This definitely is one ambitious project, I hope they succeed.
Agnes
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Post #24 - April 11th, 2007, 5:57 pmThey are going to have to do some serious covers to cover that monthly nut if it's as big as everyone is saying.
Good luck, I don't see it surviving
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Post #25 - April 12th, 2007, 3:59 pmThis concept is sounding more insane by the minute-unless their not paying the chefs, bellydancers, or musicians, got the artwork free, and are booked solid at $100 per person for the next two years.I love animals...they're delicious!
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Post #26 - May 17th, 2007, 9:13 amSo, has anyone tried this place out yet?
Kristen
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Post #27 - May 17th, 2007, 3:05 pmi haven't eaten there but i've toured it. stunning. you can see every dollar put in the place. nothing like it in chicago. and yes, it's more or less a rich mans toy. a vainity project. some friends of mine are thinking of doing events there and i tagged along for the meeting. they'll need something more than food to fill it, i don't care who the chef is."In pursuit of joys untasted"
from Giuseppe Verdi's La Traviata
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Post #28 - May 18th, 2007, 6:03 pmWe've got plans to go to Alhambra Palace tonight. Any restaurant that seats 1400 people seems crazy to me, but I think Aubriot is outstanding. Anyone have any recomendations on what to watch out for, what to eat, anything else? Again, the size of this place is scary. I like when the chef actually knows what he's serving.
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Post #29 - May 18th, 2007, 6:11 pmbbarkin wrote:We've got plans to go to Alhambra Palace tonight. Any restaurant that seats 1400 people seems crazy to me, but I think Aubriot is outstanding. Anyone have any recomendations on what to watch out for, what to eat, anything else? Again, the size of this place is scary. I like when the chef actually knows what he's serving.
Please report back. I'm having a hard time believing that this place will be a food-based destination. It sounds like all sizzle and not much kebab.Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #30 - May 18th, 2007, 6:14 pmTotally agree that its all sizzle, but its seems like its the newest BFD in town, so we decided to go. I wanted to try something new, and it came down to this, Room 21 or Chalkborad. Chalkboard isn't seeming to have very good reviews, and 21 is another Kleiner spot. I think I'm going by default and because I feel compelled to tell people I've been to this spot. I have low expectations, and judging by some other reviews, I'm almost ready to have a backup plan if it really sucks!
