VIDEO: Dinner at Aioli
Food, Food Awards Trinidad, Lifestyle, Local Food, Local Lifestyle, Style, Style Observer, Thursday Food, Tuesday Style
August 12, 2015

VIDEO: Dinner at Aioli

Executive Chef John Aboud has one year later proved that he is no flash in the pan! Indeed on an island with a plethora of culinary talent Aboud might very well have to continue to pay his dues… His day will surely come.

Dinner at Aioli is an exceptional dining experience in a spectacular setting that gets our vote every time. Thursday Life takes you inside the Karen Aboud designed interior:

Ellerslie Plaza

Bossiere Village

Maraval

Here’s the challenge Thursday Life always has whenever in Trinidad

& Tobago: too many fabulous places to eat … too little time! This

trip was even more heart rending. What to do? Check out the faves of

course and make a mental note to head South to Krave Restaurant on the

next visit for brunch.

(Photos: Garfield Robinson)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Panna cotta
Three-day braised short ribs with garlic mash and candied carrots.
Maine lobster pasta in a creamy bisque with tarragon.
Pork loin withsweet potatopureé andcoffeesambuca jus.
Palate cleanser -lemon sorbettopped with asliver of whitechocolate androck candy.
Apple-smoked salmon filletdrizzled with hollandaise sauce.
Hickory filet mignon served on a bed of gorgonzola polenta and topped witharugula salad and red wine jus.
Pan seared scallops, parsnip pureé, on a bed of mint and apple salad, mint teafoam and garnished with diced pumpkin.
Tuscan bruschetta
Cheers to the dining experience at Aioli!
Bone marrow and escargot in garlic butterwith crispy persillade.
Cherry Smoked Rum Punch: Bacardi rum, apple and melonliqueur, ginger lime, Angostura bitters, cherry smoke andpassion fruit. Award-winning mixologist Ian Fraser put thefinishing touches to the Cherry Smoked Rum Punch.
Leek and potato soup with a carrot royal custard
Executive Chef John Aboud (right) and his brother Christianwith the amazing kitchen team.
Table Talk Food Awards’,award-winning mixologist Ian Fraserpoured the Aioli Signature Spice Scotch.(PHOTOS: GARFIELD ROBINSON)
Table Talk Food Awards’,award-winning mixologist Ian Fraserpoured the Aioli Signature Spice Scotch.(PHOTOS: GARFIELD ROBINSON)
Inside Aioli from the top floor(PHOTOS: GARFIELD ROBINSON)
Extraordinarily superb service at Aioli is led by Christian Aboud (third right)and his team.
Anthony Aboud and his sons Christian (left) and John.
Aioli Executive Chef John Aboud showed of the remainder of themuch-loved pata negra.
Aioli Executive Chef John Aboud showed of the remainder of themuch-loved pata negra.
Another of the many offerings at Aioli
Flourless hazel chocolate cake witha scoop of ice cream. (PHOTOS:GARFIELD ROBINSON)
Nutella crème brûlée
Crème brûlée

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