Aigre Doux co-owners, husband and wife Malika Ameen and Mohammad Islam (she's pastry, he's savory), first met while working at the Chicago's Ritz Carlton, she under renowned pastry chef En Ming Hsu, he under George Bumbaris and Sarah Stegner (now of Prairiegrass Cafe). They both went there separate ways, he to work for famed chef/entrepreneur Jean Georges Vongerichten, she to apprentice at the Cub Room, Craft and Balthazar Bakery in New York.
Despite the fork in their culinary paths, they met up again, ultimately marrying and taking over the helm of West Hollywood's Chateau Marmont, famed site of celebrity shenanigans and of local interest, where John Belushi was found dead from an overdose.
While the two rubbed elbows with stars like Bono, Cameron Diaz, Lindsay Lohan and Jerry Stiller, their revamp of the chateau's dining room made it a culinary destination for one of the few times in its 87 year history, and they became stars in their own right. They've now returned to their roots (Ameen's a Glencoe Native and Islam, a Bangladeshi immigrant, lived here for 10 years and attended college in Chicago) to conquer the Chicago dining scene with their casual bakery and contemporary American restaurant.
What do you wish you could change and/or pickle and preserve about the Chicago restaurant scene? The hospitality in Chicago has proven to be second to none, and it is something we would love to preserve and hopefully exemplify at Aigre Doux. In terms of changes, we would love to see the idea of providing natural, organic food as a trend in Chicago.
What would your last meal be?
Islam: Anything with chocolate.
Ameen: Fried chicken and a side of coleslaw.
What Chicago chef would you be most willing to share a kitchen with?
Islam: Paul Kahan from Blackbird.
Ameen: Mindy Segal from Hot Chocolate. We both love hitting up Zaiqa Restaurant for traditional Pakistani fare.
What's the can't-miss dish at your restaurant?
Oxtail ravioli and/or Colorado rack of lamb.
What should we know about your restaurant that we probably don't?
The heart of our restaurant rests in family values in both concept and operation. We are family run both front and back of the house (Malika's brother Zubair is the third partner and handles General Manager responsibilities). The idea of a strong family running a restaurant and working together on a daily basis to bring the best of ourselves to our guests is a strategy we thoroughly enjoy.
Five For Frying is a Food Feature that asks one great chef five fun questions.
