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Charlie Palmer's landmark of the New York food scene offers two different dining settings --- a bistro-like lounge and a cozy fine dining parlor.
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Lunch Mon.-Fri., Dinner nightly
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Dining room at Aureole, New York, NY

Aureole Restaurant Review

: Charlie Palmer has shown a personality of his own forging a New American cuisine and imposing a style that has bred scions throughout the country. From its very beginnings in 1988 in a flower-filled 61st Street brownstone once owned by Orson Welles, Palmer’s Aureole has become a landmark of the New York food scene belonging to the American commonwealth of gastronomy. Today, the relocated Aureole displays its modernity with a glass building under the lights of bustling 42nd Street between the Bank of America and Condé Nast Publications. This accidental juxtaposition, involuntarily or not, showcases the American icons of money, food and literature. Aureole splits its space between the Bar Room, a large bistro-like lounge, and a cozy fine dining parlor in the back with a handful of seats. The latter, which is called the Dining Room, features a three-course prix-fixe menu ($89), five-course tasting menu ($118), and seven-course chef’s menu ($148). Meanwhile the Bar Room offers a menu with many of the same dishes available à la carte. After the departures of Christopher Lee and Christophe Bellanca, former sous chef Marcus Gleadow-Ware took the lead in the kitchen. Before moving to New York, Ware distinguished himself at such London restaurants as L’Escargot, The Clerkenwell and The Square. Start off your meal with Hawaiian hamachi accented with baby red shiso, avocado, yuzu citrus and cubes of pineapple. Sweetness also plays counterpoint in the seared Hudson Valley foie gras on brioche with apricots, vanilla and Marcona almonds. Main courses, such as the Colorado lamb with eggplant and garbanzo beans, and wild striped bass with chanterelles, young onion, wakame and lime, are carefully constructed so that the accompaniments don’t outshine the meat or fish. Conducted by Pierre Poulin, the grand finale cannot be missed. The young pastry chef might present sticky toffee pudding paired with Maker’s Mark ice cream. The service is polished, while wine director Justin Lorenz will expertly guide you through the wine list that is biblical in its scope, including a few dozen reasonably priced varieties by the glass.

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