The debut restaurant from former Republique executive chef Eric Bost...

Fine dining restaurant Auburn showcases the culmination of Bost's 20 plus years helming restaurants of some of the world's most celebrated chefs, including the Michelin-starred Guy Savoy.

In the 105-seat space with open skylight and  live greenery and trees, Bost offers guests a menu focused on market-driven ingredients, with dishes including asparagus with razor clams, bone marrow, fav and green garlic; and cabbage with leeks, celery root, aligot cheese and onion essence.  

Here's what's different about the restaurant: The uniquely structured menu provides the traditional framework of a set menu, yet allows each guest the freedom to opt for four, six or nine courses and also choose the individual courses. An a la carte menu is available at the bar.  Here cocktails created together with Death & Company and Nitecap. 

Auburn is open for dinner Tuesday through Saturday offering menus of four ($75), six ($105) or nine ($150) courses with optional beverage pairings in the dining room and an a la carte menu in the bar. 

Ideal For

Foodies

Signature Dishes

Market-driven tasting menus

Signature Drinks

Cocktails and a wine list with a focus on Old World vintages