Fine dining restaurant Auburn will showcase 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, 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. An a la carte lunch and brunch service is also slated to follow this spring.
Market-driven tasting menus
Cocktails and a wine list with a focus on Old World vintages