Restaurant review Aquitaine Boston

French, FranceFew restaurants have been operating in the South End as long as Aquitaine, which briefly closed in the winter of 2016 to remodel the 20 year old space. If you have not visited since they reopened, make it a point to stop by.

The most notable changes include a private dining section in the space formerly occupied by the tiny wine bar, moving the redesigned 11-seat pewter bar to the left of the newly monogrammed floor entrance and replacing the black and burgundy color scheme with French oak paneling and brass antique lighting. The redesign also modernized Aquitaine’s kitchen, which I am happy to say continues to crank-out good French cuisine.

south end dining

Brussels Sprouts Lyonnaise

Sergio started his meal with escargot but sadly the dim lighting which adds to the dining experience makes it a challenge to photograph using an iPhone (despite however much Apple claims how wonderful their camera is) so sadly no photo of Sergio’s starter. However, I started with the Brussels Sprouts Lyonnaise ($15) which also includes kale, a poached egg and a warm bacon vinaigrette. The key to this dish is the poached egg which was perfectly cooked so the yolk coated the greens and complemented the salty flavoring of the vinaigrette.

south end restaurant, aquitaine group

Parisian Gnocchi Fricassee

On this most recent visit Sergio ordered the Parisian Gnocchi Fricassee ($26), which includes braised rabbit, summer squash and tomatoes.  The gnocchi was soft and absorbed much of the flavors imparted by the rabbit and broth. Sergio gave the plate mixed reviews, which I think was partly due to the rabbit which I don’t think he is 100% comfortable eating. Sergio prefers white meat so I give him bonus points for venturing outside his typical dining preferences (it is a testament to how much he loves gnocchi).

south end dining, aquitaine restaurant group

Pan Roasted Duck Breast

I opted for Aquitaine’s Pan Roasted Rohen Duck Breast ($30) which is served over swiss chard and a bigarade sauce (a brown sauce flavored with the juice and grated rind of oranges) and sprinkled with pistachios. This is a very hearty meal and one perfectly suited for the fall months. The duck was prepared perfectly, enhancing the rich flavors from my first plate, creating a savory one-two punch.

Profiteroles

We opted to splurge and order profiteroles for dessert, which are served as a trio coated with a healthy dollop of thick chocolate and filled with a creamy vanilla ice cream. While I sipped what remained of my wine, Sergio thoroughly enjoyed this dessert, which he split with a friend who joined us for dinner.

Aquitaine remains a solid dining option in a neighborhood that has more than its share of restaurants. Twenty-plus years later the service at Aquitaine remains consistently excellent and the food continues to tempt. Aquitaine is open seven days a week for dinner. Lunch is offered Monday – Friday and brunch is served on Saturday and Sunday.

BosGuy Rating: 3 out of 5 stars, Good.

Aquitaine Boston
529 Tremont Street  || (617) 424-8577
aquitaineboston.com

2 responses to “Restaurant review Aquitaine Boston

  1. seems a bit overcharged. and lacking in entusiasm in the review. I always loved Aquitane when I lied in Boston, maybe they need to go back to their roots.

    Like

  2. Hi Rob! Here’s a tid-bit: You can usually expect French Gnocci to be softer than an Italian Gnocci because it is not made with potato but rather pâte à choux, which is the same “batter” that is used to make eclairs, gougeres, and profiteroles. To make the gnocchi, the pâte à choux is not baked, but piped into a gently boiling pot of water and lightly poached before draining, cooling and then finishing with a quick saute.

    Like

Remarks

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s