Charlie Palmer’s famed restaurant Aureole celebrated its 20th anniversary last night in an Upper East Side invitation only, fashionable Fete, co-hosted by super chef Charlie Palmer and Esquire’s Editor-in-Chief David Granger. Friends of the restaurant, the media elite and industry heavyweights like Daniel Boulud and David Burke all joined in the festivities and a taste of the passed “20 bites”, celebrating Charlie’s cuisine and career over the last two decades.
Daniel Boulud, Francois Payard, David Burke
In 1988, Charlie Palmer opened the doors at Aureole on the Upper East Side and quickly became one of New York ’s beloved institutions, an American version of Lutece. For the last 20 years, this charming restaurant in a turn-of-the-century brownstone steps off Madison Avenue has defined and showcased distinctly American food with a distinctly American sensibility. Charlie Palmer made a landmark commitment to creating dishes featuring regional American ingredients. The 80-seat room glows in the warm, diffused natural light and golden lamp glow, and consistently delivers sophistication, yet an approachable experience.
For a look at Charlie Palmer’s “20 bites” menu visit Aureole’s 20 Years, 20 Tastes
34 East 61st Street, (between Madison and Park)
New York, NY 10021
(213) 319 1660
Open for dinner M-F 5:30p.m.- 11:00 p.m. and Saturday 5:00 p.m. – 11:00 p.m.
Aureole is one of my favorite places in the Upper East Side. My husband and I have been going there for years. Can’t believe it has been 20 years already.
Congratulations to Charlie Palmer and the team at Aureole. It’s not common these days for restaurants to make it to twenty years so Palmer must be doing something right!
Aureole has hit a certain vein in American cuisine that is very hard to find, at least in my little corner of the world. The vibrancy of the plate, the genuine artistry of the layout and the ability to create an all encompassing feast make this the type of restaurant, with few variations, that might just change the culinary world. After 20 years, Aureole still remains fresh and that in itself is a feat worthy of greatness, I’m proud to call this distinctly American food.
If you’d like to discuss other great restaurants, chefs, dishes or just the general topic of what makes a great American cuisine, you may do so at distinctlyamericanfood.vze.com in the forums section.