We had dinner at Aix last night, where we've eaten several times. The place has really changed since its opening, but the quality of the preparation and the creativity in conception only seems to improve. The sardine tart had a light-as-air crust (pate a choux, I believe) and the sardines were perfection. The rabbit with its two cannelonis was probably the best rabbit I've had this side of Strasbourg. One canneloni was stuffed with the rabbit loin a l'ancienne, the other yukon gold mashed. The grouper's crust was tasty and light and had none of the pasty heaviness that the preparation sometimes results in. Finally the chestnut torte with a chocolate/whiskey ice cream was worth breaking the diet rules for.
The front barroom and sidewalk have become a scene for young professionals and the bar menu is fun. But the main room is where the cooking is. I'm just sort of disappointed that it was not more populated.