Reviews for Aboyer in Winnetka, IL

Excellent in every way. The hospitality, service, unpretentious ambiance and food was simply superb. We came for our anniversary... and knew from the moment we walked in that it was going to be a great evening. Had the escargot as the appetizer. Doused inbutter and garlic it was rich and tasty. We then both ordered the lamb as our entree. Medium rare, cut to perfection over pastaaccompanied with sides of potatoes. Phenomenal. The staff was gracious with great input and recommendation. The place waslively. Another score for the Winnetka scene. We will definitely be returning. Read more

We and our friends had fantastic dinners, a lovely ending and excellent service last night at Aboyer. We started with escargot... and for entrees, had the swordfish, monk fish, lamb & hangar steak and ended with the chocolate hazelnut tart and Lemon dropfor desserts — everyone thoroughly enjoyed their choices and we look forward to returning! Read more

This was our first time visiting the restaurant. First of all we will be back to try other dishes. We can’t say were blown... away, however, it was very good. 1. Cheese board was enjoyable 2. Mussels sounded tastier on the menu and a littleunderwhelming when they came out not only a little cold but also pretty bland 3. Burger appeared plentiful even without bun. Nosauces came with it. We were surprised for French restaurant not to offer any sauces for burger with so manyingredients. Overall quite lovely atmosphere on the patio. Service provided was extremely good. Deserts are fine but nothingto rave about. We enjoyed the chocolate mousse. The hazelnut tarte was too sweet. We also enjoyed the Pea soup. Read more

After been introduced to this North Shore gem shortly after it's opening, it has become my favorite restaurant in Chicago and... the surrounding suburbs. The food is always remarkable, especially when paired with a flawless team of professionals. Iappreciate knowing I can show up and expect the same consistency of fine dining I have grown accustomed to thanks to MichaelLachowicz and his team. Was fortunate to get away for Easter Brunch and per usual they did not disappoint. Already lookingforward to our next meal at Aboyer. Read more

It was not busy, but it was disorganized. We went for restaurant week and got escargot. They had a little pan but not... individual wells--with a lot of oil and very little garlic or parsley with some of the escargot overcooked and rubbery. I hadthe Pàtes Toulousaines-- the pasta was chewy and the sauce seemed over reduced with an odd taste. We also got the Hanger Steakwhich had no chimichurri. The desired doneness was not inquired when we ordered, but when we questioned they reported doing itmedium rare. It came out unevenly cooked but medium well to well done. The steak was flavorless and tough, the fries wereunsalted but real potatoes. The chocolate-citrus pàve was very good though I didn't taste any citrus. The 'burnt caramel sauce'tasted like honey. I'm not sure if the white piece is meant to be meringue or housemade marshmallow. The Tahitian vanilla Pannacotta had to much gelatin and not enough vanilla. They attempted to serve two Hanger steaks to the table beside us who hadn'tordered, and then to us. We also witnessed them being 4 wrong plates to the wrong 3 person table. There was a long delay betweeneach course. Read more

No creme brúmele for a French spot ???? Forgetting that pre fixe menu has a dessert to serve is really not acceptable. We... waited patiently for all of our orders but after 40 mins our server asked if there is anything else we needed. ???? We realizedthat he forgot about our desserts. *Gin blossom ?? Shirley ginger ???? *The bread service was ….. ok *The smoked salmon ????was nice but what’s with the piece of potato on the bottom????? *Goat cheese salad ???? superb *Aboyer wings ???? dry andsalty *Filet of beef ???? excellent ???? *Hanger steak (pre fixe) could be better *Papadelle (pre fixe) great ???? *Pannacotta (pre fixe) saving grace ???? after the long wait We all went in excited but left disappointed. Read more

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 likehim. They stop working in the kitchen and lose all sense for how it runs. They just walk around the dining room and fraternizewith the patrons. (Updated with Response to Chef Mike) This review is gonna sound pompous… I hesitate to post this. I hatesaying 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 thatit can happen. But this was shameful. The food was as good as buffet food. The plating was amateur at best, satirically bad atworst. 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 lambpappardelle dish was fine, but slightly bitter, and the pasta was mushy. The hanger steak was tough and salty. And was servedwith fries and bernaise sauce. About as good as getting steak and fries from a cheap diner. I just don’t get how you pairgreasy, salty meat, with greasy, salty fries, and a sauce that is made primarily of fat. At least there was some acidity in thesauce. But where is the balance? Steak and Fries in itself is a flawed combo unless you have fresh/acidic sides and sauces thathelp balance out all the richness. Bread tasted of raw flour (Sign of insufficient yeast fermentation). The desserts werechildishly sweet and unbalanced. Just sugar sugar sugar. The panna cotta tasted like it came out of a prepackaged jello cup. Icould tell they were trying to create some balance between sweet sour and bitter in the desserts, but the problem was all theacidic and bitter components were also incredibly sweet. I was dying for some dark black coffee to offset the overbearing sw Read more

We went during Chicago restaurant week and it’s definitely worth coming back. The food was divine, and the place has a really... relaxed romantic atmosphere. Perfect for date night. The chef and the staff are very humble and provided us with great service. Read more