Aboyer — Restaurant in New Trier Township

Note: Chef Mike keeps changing his response because he was blatantly wrong and can’t defend himself. He is the head chef, and confidently responded that they don’t serve cured salmon at his restaurant. Check out my pictures. lol. I know chefs like him. They stop working in the kitchen and lose all sense for how it runs. They just walk around the dining room and fraternize with the patrons.

(Updated with Response to Chef Mike) This review is gonna sound pompous… I hesitate to post this. I hate saying this. I’m a chef myself. I’m not a picky eater. I don’t even mention when there is hair in my food cuz I get that it can happen. But this was shameful. The food was as good as buffet food. The plating was amateur at best, satirically bad at worst. Almost felt like a parody of elevated cuisine. There was a random slice of boiled potato with the cured salmon appetizer. The edges were BLACK from oxidation(Poor food prep and storage). The escargots appetizer was fine. The duck confit lamb pappardelle dish was fine, but slightly bitter, and the pasta was mushy. The hanger steak was tough and salty. And was served with fries and bernaise sauce. About as good as getting steak and fries from a cheap diner. I just don’t get how you pair greasy, salty meat, with greasy, salty fries, and a sauce that is made primarily of fat. At least there was some acidity in the sauce. But where is the balance? Steak and Fries in itself is a flawed combo unless you have fresh/acidic sides and sauces that help balance out all the richness. Bread tasted of raw flour (Sign of insufficient yeast fermentation). The desserts were childishly sweet and unbalanced. Just sugar sugar sugar. The panna cotta tasted like it came out of a prepackaged jello cup. I could tell they were trying to create some balance between sweet sour and bitter in the desserts, but the problem was all the acidic and bitter components were also incredibly sweet. I was dying for some dark black coffee to offset the overbearing sweetness. Our waiter was very nice. The host was a little rude. I told him I had a reservation and he said, “well I need a name.” He could’ve politely asked “may I have your name?” Cocktails were good. I think cuisine in America is suffering because Americans don’t travel abroad enough. They don’t even know what good food is supposed to taste like. Ignorance is bliss… $220 meal for something that tasted like $20.

Response to Chef Mike: I understand the natural reaction to criticism of your food is to dismiss it as the other person having poor taste. I can concede perhaps I just have a bad palate. Maybe it was on off day for your chefs. Or maybe my palate was off that day. But it would serve you well to at least consider my specific criticisms. There is a grain of truth in even the most absurd criticisms. You could store your potatoes better so they don’t get oxidized, especially if you’re gonna serve them basically boiled and naked. Submerge them in water after cutting is all you need. Try tasting your french baguette and see if you notice the raw flour taste I mentioned. Maybe you will, maybe you won’t. I saw on your website there was a green sauce or crust on the steak fritte. That would probably address my criticism that the dish was unbalanced and too heavy. Rich greasy salty meat on top of greasy salty fries begs for more brightness and acidity (Chimichurri or pickled onions?) The plating in person was very amateurish while the photos on the website were beautiful. Also perhaps you should get familiar with your menu before so confidently claiming you don’t serve cured salmon. Check the photo I just attached. Says house cured and smoked salmon. (Btw the sauce that came with the cured salmon “you don’t serve” was very good) Also, the “Potato Gateau” was just a slice of boiled potato. That was insulting. I think the service at your restaurant was great. I was seated immediately as well. Servers were all amazing. Host was a little rude. But...

I am sadden to write this review, especially since I thought George Trois was decent, but I do feel compelled to share about my recent dining experience with Aboyer.

Let me start with the most striking part of the evening: an incident involving Chef Michael. Toward the end of our meal, while waiting near kitchen for the restroom to open up, I witnessed something that was both startling and disheartening. I recognized Chef Michael, whom I had the pleasure of meeting during a previous visit to George Trois. He was engaged in a heated argument, and what I overheard and saw was sort of shocking.

From what I could understand, a dish had been sitting at the pass, and the food runner had somehow forgotten to deliver it or didn't grab it. What followed can only be described as a barrage of profanities and harsh comments from Chef Michael. He asked the young food runner (who was running around and clearly working hard) if it was his first day on the job, all while using inappropriate language and being outright rude. What was even more troubling was that Chef Michael was well aware of the presence of customers nearby. He even walked out of the kitchen, muttering something to another customer like, "Can you believe this guy" in reference to his employee. It was not just uncomfortable but also highly unprofessional.

While I understand that some chefs can be demanding, even tough, this incident was deeply unsettling. And what makes it even more concerning is that Chef Michael is the owner of this establishment. He sets the standard, and his behavior reflected poorly on the entire dining experience. There's simply no excuse for customers to witness such unprofessional conduct, let alone the way he treated his own staff. You get a lot farther coaching someone rather than screaming at them, and I think we're far past the era of abusing the people who work for you. In the numerous Michelin starred restaurants I've eaten in, most of which have open kitchens, I've never seen anyone yell or swear at their colleagues. Chef's are moving away from the Marco Pierre White style of managing and it's time Chef Michael do the same.

Beyond that, we didn't have a great dining experience prior to that incident. I wouldn't have even written a review for the food and service if I didn't witness Chef Michael acting that way, but it was sadly all a miss for us. We started the meal with a Fig Manhattan, which was DELIGHTFUL, however we were informed right after it dropped off that this was the last one we could have for the night because they ran out of fig syrup. This was weird because we had a very early 5:45 PM reservation and it's strange they weren't at all prepared for service, especially considering how few specialty cocktails they offer on the menu.

Now, turning to the food, despite high hopes, the smoked salmon appetizer fell short of expectations, with a lack of anticipated flavor and an unusual texture due to warm lox. Additionally, my bistro steak, ordered medium-rare, arrived closer to medium-well, but time constraints prevented me from sending it back. My husband said his lamb was OK. There were other issues with the food/experience, but I take no pleasure in piling on to this place.

I would suggest patrons take their money to a restaurant where the owner respects and manages their team, because ultimately, a happy and well-trained staff doesn't make these types...

GREAT TIME last night at Aboyer (Thurs. 5-23-2024)! The food was spectacularly delicious, fresh and flavorful, plus beautifully presented! Loved the escargot and goose foie gras appetizers; the rack of lamb and sausage entree; and the lemongrass cheesecake dessert!!! My friend loved her steak! The sides of puréed potatoes and green beans were fantastic too! Our server - Stephanie - was wonderfully accommodating, personable, knowledgeable and professional! Angel did a great job keeping our water glasses filled and table cleared of any unneeded dishes and glasses! We will definitely be back! Been dining here since the George Trois days in 2016/2017! Love the current interior design of the restaurant too-- so glad they got rid of that nauseating swirly wall mural that used to be in the main dining room!! Wonderful to have also seen my favorite, long-time Alfredo too! Hope co-owner Sergio is back soon!!! I dined here on a FREEZING, sub-zero Sunday night on Valentine's Day! My friend and I were here for almost 4 hours and we ended up being the last ones in the restaurant! We obviously had a GREAT time!! For appetizers we shared the Artisan Cheese platter, while she herself had the scallops; I had the goose foie gras appetizer! For entrees, she had the filet of beef with foie gras; I had the Dover Sole with lobster sauce and Chinese black rice pilaf. For sides, we each had their ethereal, mind-blowing mashed potatoes (Pomme Purée) and haricot vert. For dessert, the kitchen made her a special customized apple crumble-like dessert with additional fruit which she absolutely LOVED, while I had the Cherry Panna Cotta. My favorite, long-time server Alfredo even served us a nice bottle of Aubry Champagne and brought out an awesome chocolate birthday plate for me (since I wasn't able to make it here for my birthday last month)! Overall, the entire meal and experience were beyond EXCELLENT--which is why we shut the place down that wickedly cold night!! I've dined here at least 5 or 6 times in 2020 and have had a WONDERFUL time each time with my friends! If you live in the 'burbs and don't want to make the long, arduous schlep to the city and risk getting carjacked and killed for top notch French cuisine--just dine here!! The fine staff at Aboyer will take good care of of you and treat you to fine North Shore hospitality! In fact, I'm planning on returning this...