After 21 years in a 1920's brownstone on the Upper East Side, Charlie Palmer's landmark restaurant Aureole has a new home on the ground level of the "most eco friendly" building in the world at 1 Bryant Park. Offering a sleeker, yet cozy contemporary design by designer Adam D. Tihany, Aureole carries on the tradition of catering to their devoted clientele while welcoming the new.
Behind the kitchen is the power duo of Executive Chef Christopher Lee and Pastry Chef Jennifer Yee. From Yee's savory bread creations offered at the beginning of the meal, to her petit fours at the end of the meal, Aureole strikes a home run from start to finish. Chef Christopher Lee's menu is inventive and whimsical while still carrying on the tradition of Charlie Palmer's seasonal and modern American cuisine. His skills in the kitchen and creative use of ingredients are a god send to the palate. Sommelier Justin Lorenz does an exceptional task of pairing the wines exquisitely with the various courses.
Next time you are in New York and in the mood to treat yourself to a classic world class New York dining experience with stellar service and world class cuisine, head over to Aureole in Manhattan. You won't be disappointed.
Amuse – Scallop Sashimi
Marc Hebrart, Premier Cru Brut Rosé, Champagne, France
First course – Diver Sea Scallop Sandwich w/ Seared Foie Gras
Roussanne, Truchard, Carneros, California, 2006
Chef Christopher Lee
First course – Tuna Tartare (Looks like egg yolk, but not)
Gruner Veltliner, Johann Donabaum, Federspiel, Spitzer Point, Wachau, Austria, 2007
Crispy Soft Shell Blue Crab w/Belgian Endive, Granny Smith Apples, Sauce Remoulade
Riesling, Peter Lehmann, Eden Valley, Australia, 2008
Artichoke Ravioli w/Crayfish, Andouille Sausage, Caper Sauce
Bourgogne Blanc, Trapet Père & Fils, Burgundy, France 2007
Striped Sea Bass w/White Asparagus, Watermelon, Smoked Yellow Tomato
Verdejo, Naiades, Rueda, Spain, 2005
Veal tenderloin & Sweetbreads w/
Gevrey Chambertin, Lucie et August Lignier, Les Seuvrees, Burgundy, France 2003
Dessert – Sweet Corn Soufflé w/Blueberry Chutney, Yogurt, Brown Butter
Beerenauslese Cuvee, Alois Kracher, Burgenland, Austria, 2006
Dessert – Caramel Panna Cotta w/Warm Banana Bread, Galangal, Candied Coconut
Beerenauslese Cuvee, Alois Kracher, Burgenland, Austria, 2006
w/ Pastry Chef Extraordinaire Jennifer Yee
Petit Fours - wish I could've taken the whole tray home w/me :)
Aureole
One Bryant Park
135 West 42nd Street
New York, NY 10036
Tel: 212.319.1660
