I am also an enormous fan of their pastry chef. At most restaurants, I go straight for the chocolatyist thing on the menu. However, after trying a bite of my friends dessert once I have become addicted to their Tarte Tatin. It is to die for. I don't usually go to restaurants, other than Finale, just for dessert but I have done just that for Aquitaine's Tarte Tatain.
Back to Restaurant Week.
Aquitaine's Restaurant Week Rehearsal menu
The eggplant Napoleon was a delightful balance of textures and flavors. The crispy eggplant was a pleasant surprise paired with wilted spinach and ricotta cheese. Accenting this salty tower was a sweet pepper compote that added a hint of smoky sweetness that frankly made the dish. The Duck Confit was another exercise in well balanced salt and sweetness. I think without the apple sour kraut the duck and sausage would have been overwhelming but instead the dish was the perfect combination of flavors. The dessert was a little disappointing, White Peach cobbler with cinnamon ice cream. The flavors were somehow off. Maybe it was a bad ice cream pairing or the creamy cinnamon mixing poorly with whatever they used to spice the cobbler, or maybe it's that peaches aren't really in season. But considering the high bar that they have set for their desserts I was disappointed in this sub standard option.
I would recommend this restaurant to anyone who hasn't visited it before and if your restaurant week dance card isn't full you might try adding it to your list of restaurants to visit in the coming weeks.
Aquitaine has a location in Chestnut Hill and one in the South End.