Chef/Owner Seth Woods’ concept was to create a genuine neighborhood French Bistro with authentic cuisine, decor and feel, combined with pricing that diners will find refreshing.

The result is AQUITAINE located in Boston’s historic St. Cloud building (constructed circa 1870) in the heart of the South End. The space at 569 Tremont Street was formerly home to Botolph’s on Tremont. AQUITAINE boasts oversized windows overlooking Tremont Street and a 20 foot high ceiling. The interior was designed by Peter Neimitz of the Neimitz Design Group.

AQUITAINE’S inaugural menu will include: First courses such as Escargot with Riesling Cream; Duck and Foie Gras Paté with Cornichons and Bourgogne Moutarde and Lobster Bisque with Armagnac Coral Butter and Chives. Entrées will include Pork Chop with Foie Gras, Lentil Cream and Pear Confit; Basted Monkfish with Spring Peas, Morels and Truffled Corn Broth, and Roasted "Poussin" with Rissole Potatoes. There will be traditional bistro "Plats du Jour" served such as Cassoulet, Pot au Feu and Hachis Parmentier on a regular nightly basis.

The wine list of 100-bottles will offer exceptional value well below normal markup with 24 wines available by the glass. Carefully selected offerings will encompass the classic wine regions of France as well as California’s hot boutique wineries. Currently being considered are unique older vintage wines for what they are calling "the serious juice list."

Seth Woods
Excluding a short stint on Wall Street, Seth Woods has worked in the food and wine business since the age of 15. After graduating from the Culinary Institute of America in 1989, Woods went on to apprentice under French Master Chef Maxime Ribera at Maximes in New York. Woods then trained with Ali Barker and Michael Romano at Manhattan’s acclaimed Union Square Café. Later, Seth went on to open Sole E Luna Ristorante Toscano in Westport Connecticut as Executive Sous Chef, working with Alan Tardé of Le Madri and Eugene Gerome of Coco Pazzo.

Upon his arrival in Boston in 1993, Woods opened Alloro restaurant in the North End. He then went on to serve as Executive Chef at Armani Café. Seth and his wife Shari, an award winning pastry chef, opened Metropolis Café in April of 1995. Woods took over as Executive Chef in 1996. Together Seth and Shari (who met at the CIA) have made Metropolis Café one of Boston’s most popular restaurants.

In 1997, Woods was nominated ‘Rising Star Chef’ by the James Beard Foundation. Seth most recently was awarded "1st place" in a pork dish contest held by The National Pork Council.

Shari Woods
Shari has also been busy adding to the family trophy case. Her pastry dishes have earned raves from press and patrons alike. Her desert acumen has won her awards and most recently a second place nod as Boston’s "Best Desserts" in the 1998 Zagat Survey of Boston Restaurants.

Ms. Woods graduated from the Culinary Institute of America in 1989. Directly following the CIA, she accepted an opportunity at the critically acclaimed Le Chateau in New York state. Shari later apprenticed under Pastry Chef Wendy Lourent of Le Cremiallere in New York. She went on to become Pastry Chef at Sole E Luna Ristorante Toscano and then Executive Pastry Chef at Amadeus in Connecticut.

Where did you get that name?
AQUITAINE - Bar á Vin Bistrot takes its name from the Aquitaine region in France, of which Bordeaux is the seat. The area is known for its world-famous wines and fine cuisine. Aquitaine also was the name of an active dining society in the 1950s.