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Jan 24, 2003 08:27 PM

Aquitaine Bistrot in Chestnut Hill -- Any advice

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There was a recent posting on this restaurant in the Chestnut Hill Mall on Rt. 9 in Brookline. Can anybody give a more detailed report? I have heard good things, but have never tried it. I am thinking of it for dinner next week. Any advice?

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  1. Fine adult restaurant--no cutting edge cuisine, but well conceived and excecuted contemporary versions of French inspired Bistro Classics. Good coq-au-vin is regular Monday night special. Fine Sunday Brunch menu, & they take & honor reservations.

    1 Reply
    1. re: elarbe

      Their frites are very good.

    2. The best steak frites I've had in town.

      1. Restaurant week is a good way to try new restaurants so I headed to Aquitaine in Chestnut Hill for lunch today. They serve the cheaper two course lunch (Light Lunch) and I wish more restaurants would do the same. 3 courses and $20.13 are both to much for me.
        I thought the interior was really nice and so was the tables as well.
        I started with the Lobster Bisque with Vanilla Poached Lobster and Cognac and much to my surprise a glass of wine was included in the price! The lobster bisque had a very foamy texture to it, not sure if I really liked that. The bisque was OK with a few bits of lobster included.
        Braised Beef Short Ribs with Pommes Robuchon, Young Farm Vegetables, Pickled Pearl Onions and Cabernet Jus was really delicious with tasty and tender short ribs and vegetables that was cooked perfectly and there was also a morel mushroom included. I even ate the carrot and I'm not much of a carrot person but this one was still crunchy and tasted of carrots. I read afterwards that this place has gotten very mixed reviews but I found nothing to complain about today. Food was really good as was the service and the friendly staff.


        1. Aquitaine Bis is good and consistent, if heavy and, as noted, hardly cutting edge.

          [BTW, Ferrari328, I completely disagree that Restaurant Week is a good way to try new restaurants. It's a good way to see how restaurants can handle the parameters of Restaurant Week, but oftentimes not a good way to experience what a restaurant is capable of doing on a "normal" night. Just my unsolicited two cents!]

          1 Reply
          1. re: Blumie

            a lot of kitchen lines can crash during the crush of rw, so if a place can execute well during this hella period, it's generally a well-run kitchen.

            i'd also sell a kidney for those potatoes. :)

            aquitaine is a concept first and a restaurant second. they do just fine at what they set out to do.

          2. Do you guys realize you're answering a question from over 10 years ago?

            4 Replies
            1. re: kimfair1

              That's probably not the record for reviving a zombie post on this board, but I'm guessing it's close.


                  1. re: kimfair1

                    that scene was awesome! gaaaah!! merle's eyes!