Named after a 19th-century butcher shop (O. L. Aune) that stood here for many years, this restaurant is a culinary icon in a city loaded with worthy competitors. The setting includes a Victorian-era tearoom near its entrance and a darker, less prim series of dining rooms lined with slabs of volcanic rock in back. The main dining room is busy throughout the day, serving as a venue for salads, sandwiches, and light meals. Lunch brings tuna sandwiches on baguettes, salads, pastas, club sandwiches, and chicken cutlets; dinner offerings move into heartier territory with platters filled with filets of salmon and wolf fish with duchesse potatoes, marinated scampi, and catfish fried in curry.
