With a menu that changes, as Michael jokes, "about every two decades," the chef and his kitchen have mastered all of the refined, classic European dishes that define this elegant, Old World restaurant.When Michael and his family left Europe for Atlanta nearly 50 years ago, they weren't planning to stay that long. Thirty-eight years later—approximately a century in Atlanta restaurant years—Petite Auberge, the family's elegant continental restaurant, is still serving the same classic European dishes that their father was trained to create. Steadfast and reliably delicious, Petite Auberge's regulars have remained faithfully loyal to the European menu and the elegant atmosphere, which hearkens back to the time-honored fine dining days of yore, but without an ounce of stuffiness or snobbery.
With a menu that changes, as Michael jokes, "about every two decades," the chef and his kitchen have mastered all of the refined dishes from France and elsewhere in Europe that define the restaurant, like French onion soup, escargot, paté and chateaubriand, a tenderloin recipe dating back to the 18th century. Petite Auberge offers a few dishes from Germany and other countries, as well (weinerschnitzel, anyone?).
Most spectacularly, there's nothing quite like dining in a restaurant that's spent over three decades refining and perfecting its craft. And the gentlemen behind Petite Auberge have made it imperative to bring the days of elegant dining, with top-notch service, a romantic, candlelit dining room, and a few dishes (chateaubriand; baked Alaska) prepared tableside to this city. Yes, sometimes it's just necessary to indulge in a little luxury. Petite Auberge's loyal regulars know this— they've been doing it for over 30 years. And that's some serious proof that this tucked-away restaurant is doing it right.
Escargots Provencal, $9.95
Red Snapper Riviera, $20.95
Rack of Lamb, $22.95
Filet of Beef Wellington, $24.95
Chateaubriand For Two, $27.95 per person
Monday - Friday, 11:30 a.m. to 4 p.m. DINNER:
Monday - Friday, 4 p.m. to 9:30 p.m.
Saturday, 4 p.m. to 9:30 p.m.