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✔️ Dine-in ✔️ Curbside pickup ✔️ No delivery
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Meaning “to bark”, Aboyer (ab-wah-yay) is a contemporary American-French restaurant presenting a modern version of French fare influenced by local suppliers. Aboyer is the type of French restaurant with a modern vibe and decor with professional service – Aboyer is truly a restaurant driven by the chef’s passion for classic method and technique Featuring refined French cooking paired with both classic & mod-fusion craft cocktails, the space offers relaxed but crisp service in a nouveau setting with a soundtrack cultivated to match the ambiance. Aboyer is part of The George Trois Group, offering one address with three distinct restaurants: Aboyer, Silencieux & George Trois.
French-American cooking with global influences along with cocktails & wine in a sleek space.
Hours
| Thursday | 5–9 PM |
| Friday | 5–10 PM |
| Saturday | 5–10 PM |
| Sunday | 5–9 PM |
| Monday (Labor Day) | 5–9 PM Hours might differ |
| Tuesday | 5–9 PM |
| Wednesday | 5–9 PM |
Address and Contact Information
Address: 64 Green Bay Rd, Winnetka, IL 60093
Phone: (847) 441-3100
Website: http://www.aboyerrestaurant.com/
Order and Reservations
Reservations: opentable.com
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Related Web Results
About Aboyer – George Trois Group
Meaning “to bark”, Aboyer (ab-wah-yay) is a contemporary American-French restaurant pushing the boundaries of classic cuisine. Pulling from influences all …
Aboyer Restaurant – Winnetka, IL | OpenTable
Aboyer (ab-wah-yay), meaning, “to bark,” is an French-American brasserie as imagined by Chef Michael Lachowicz. Aboyer wakes up the senses …
Aboyer – Winnetka, IL – Tock
Meaning “to bark”, Aboyer (ab-wah-yay) is a contemporary American-French restaurant presenting a modern version of French fare influenced by local suppliers …
Reviews
Elise Gillespie
The Aboyer team put so much heart and passion into their food. A family-owned business, we were blown away by the tasting menu they crafted for a dinner we attended. The chef is humble, down-to-earth, and very talented in how he crafts his dishes! The lobster tostadas he created were epic, along with the tempura dipped lobster claws. Exceptional!
… moreАлина
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.
… moreLiz Hansen
Delicious food presented beautifully. Small portions. I really enjoyed the cheese gnocchi. The fish was spectacular. We will be back!
… moreKathy
1st time come here to try some French fair. Had the fish and the salad nicoise. The creme brûlée was delicious and the chocolate bum was great
… moreLaura Bartolo
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 drop for desserts — everyone thoroughly enjoyed their choices and we look forward to returning!
… moreNicole Torres
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. I appreciate knowing I can show up and expect the same consistency of fine dining I have grown accustomed to thanks to Michael Lachowicz and his team. Was fortunate to get away for Easter Brunch and per usual they did not disappoint. Already looking forward to our next meal at Aboyer.
… moreMais
We went during Chicago restaurant week and it’s definitely worth coming back.
… moreBrian Strohl
All of the food was fantastic, and very friendly staff. It did take a few extra minutes than expected to get our entrees but it was well worth the wait. The place is rather small and intimate, with everyone seated pretty close together. Once their outside seating is available again (was not open tonight) I can see that being a big benefit.
… moreSamantha Hathaway
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 had the Pàtes Toulousaines– the pasta was chewy and the sauce seemed over reduced with an odd taste. We also got the Hanger Steak which had no chimichurri. The desired doneness was not inquired when we ordered, but when we questioned they reported doing it medium rare. It came out unevenly cooked but medium well to well done. The steak was flavorless and tough, the fries were unsalted 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 Panna cotta had to much gelatin and not enough vanilla. They attempted to serve two Hanger steaks to the table beside us who hadn’t ordered, and then to us. We also witnessed them being 4 wrong plates to the wrong 3 person table. There was a long delay between each course.
… moreShiungor
No creme brúmele for a French spot
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