Aureole – New York

Aureole New York

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 special New York dining experience with stellar service and cuisine, head over to Aureole in Manhattan.

Aureole New York












Amuse – Scallop Sashimi

Marc Hebrart, Premier Cru Brut Rosé, Champagne, France

Aureole New York

First course – Diver Sea Scallop Sandwich w/ Seared Foie Gras

Roussanne, Truchard, Carneros, California, 2006

Chef Christopher Lee Aureole 

Chef Christopher Lee in the kitchen 

Aureole New York

Aureole New York

First course – Tuna Tartare (Looks like egg yolk, but not)

Gruner Veltliner, Johann Donabaum, Federspiel, Spitzer Point, Wachau, Austria, 2007

Chef Christopher Lee Aureole

 Crispy Soft Shell Blue Crab w/Belgian Endive, Granny Smith Apples, Sauce Remoulade

Riesling, Peter Lehmann, Eden Valley, Australia, 2008

Chef Christopher Lee Aureole

Artichoke Ravioli w/Crayfish, Andouille Sausage, Caper Sauce

Bourgogne Blanc, Trapet Père & Fils, Burgundy, France 2007


Aureole New York

Striped Sea Bass w/White Asparagus, Watermelon, Smoked Yellow Tomato

Verdejo, Naiades, Rueda, Spain, 2005


Veal tenderloin & Sweetbreads w/Georgia Peaches, Pickled Ramps, Lovage Veal Juice

Gevrey Chambertin, Lucie et August Lignier, Les Seuvrees, Burgundy, France 2003

Sweet Corn Souffle Aureole

Dessert – Sweet Corn Soufflé w/Blueberry Chutney, Yogurt, Brown Butter

Beerenauslese Cuvee, Alois Kracher, Burgenland, Austria, 2006

Pastry Chef Jennifer Yee Aureole

Dessert – Caramel Panna Cotta w/Warm Banana Bread, Galangal, Candied Coconut

Beerenauslese Cuvee, Alois Kracher, Burgenland, Austria, 2006

  Aureole Dessert

Pastry Chef Jennifer Yee & Mika Takeuchi

w/ Pastry Chef Jennifer Yee


Petit Fours – wish I could’ve taken the whole tray home w/me 🙂

One Bryant Park
135 West 42nd Street
New York, NY 10036
Tel: 212.319.1660





  1. 30/07/2009 / 11:27 am

    Stellar photos (as usual). Totally could eat a few of the scallops & foie right now!

  2. 30/07/2009 / 11:45 am

    Aaaah! Thanks you. That scallop “sandwich” was so to die for. It was melt in your mouth good. If we were in NY right now, I’d tell you to meet me at Aureole for one. 🙂

  3. Mark O'Reilly
    30/07/2009 / 5:30 pm

    Love your site. Such nice food shots and details. Keep it coming!

  4. 15/10/2010 / 1:42 am

    One has to think through it before coming to a conclusion on about it,beautiful site I like the header.

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