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| NYC, USA |
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Extraordinary
December - 2009 |
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5
Stars & 5 Stripes
Overall - 'Cuisine & Service' |
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The
Ultimate Award:
Seven Stars and
Stripes® |
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| "Aureole’s" new location and ambiance in the
heart of the Broadway Theater District is exciting, perplexing and sometimes
confusing. However, once you get used to new "vibe" you are assured of a visual
and taste treat that cannot be forgotten! The New Aureole has been relocated
from its original uptown townhouse and moved to the ultra-modern glass and
steel “One Bryant Park Tower”. The excitement of Broadway and the
crowds mingling outside in and around the theater district are all part of the
dining experience at Aureole. |
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shares an alleyway with the Henry Miller Theater, which featured Bye Bye Birdie
that evening, starring John Stamos. At about 10:45 PM on theater evenings, a
large crowd gathers at the stage door exit for autographs and pictures of the
stars. Dining at Aureole in the gourmet dining room also gives you the best
seats in the house to experience the stage door exits of the stars when the
curtain falls. "Aureole" is fascinating on many levels as it has been created
to serve two distinctly different types of sophisticated diners. |
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| Charlie Palmer's Aureole |
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| As you initially enter the restaurant through the
highly polished glass doors, you enter an area designed specifically for casual
dining and for theater goers’ looking for delicious, reasonably priced,
comfort food: Burgers, chicken, fish, and Pork dishes with a distinctive
Aureole interpretation. This large dining area also has a stunning centrally
located bar area perfect for businessmen and singles to enjoy while waiting for
a table. Theatergoers’ on a tight time schedule can eat at a world famous
restaurant and still make the first curtain without "breaking the bank."
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| Charlie
Palmer's Aureole |
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| Walking through the main dining room, serious
gourmands seeking an amazing culinary experience are brought into a visually
stunning, inner sanctum. The intimate square room is surrounded by glass walls
and a large highly visual wine storage room. It is here that Executive Chef
Christopher Lee, of cable's "Top Chef " fame, brings his full culinary artistry
into fruition. The inner fine dining room also provides fabulous “people
watching opportunities as well as gourmet food. Aureole offers both a special
competitively priced, three course "prix fixe menu” as well as a full "a
la carte selection". That evening we were presented with a parallel tasting
menu. |
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| Charlie Palmer's Aureole - Cuisine |
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Our culinary journey
began with : Sun Trout Caviar-Peeky Toe Crab, cucumber, lemon powder, dill
crème fraiche ice cream. We also sampled American Hackleback Caviar-with
sweet corn ravioli, asparagus, horseradish caviar cream fraiche sauce. These
delicious and diminutive appetizers were accompanied by a powerfully rich and
captivating Krug, Grand Cuvee Champagne, France NV. |
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Our entrees consisted of Atlantic Grey Sole,
with oven-dried tomato, Meyer lemon, fennel, black olive aioli. The counterpart
selection was a plate of Veal Tenderloin and Sweetbreads, charred onion,
Georgia peaches, pickled ramps, lovage veal jus. Our wine selection was an
incisive Riesling, Domaine Weinback, Cuvee Theo, Alsace France 2007 presenting
sharp acid with wisps of mint and lime. When we were sure that we could eat no
more, a spectacular third course was presented: Cranberry Beans with Duck
Breast, Duck Sausage and Summer Savory, paprika oil and Lima Beans with dry
aged beef, cipollini onion tart, cabbage, and NBSP Sauce Bordelaise.
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| Charlie
Palmer's Aureole - Cuisine |
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| Our accompanying wine was a sensational, complex
peppery Chateauneuf-du-pape, Domaine Rogger Perrin, Rhone Valley, France, 2007
with excellent balance and finesse. We awaited with much anticipation, Chef
Lee’s unique dessert presentation; two very different Cheesecakes. One a
Blue Cheesecake with port poached figs, and walnut candy, which in truth, I
found less than wonderful. I am a big fan of blue cheese but not as a creamy
dessert. The other was Philadelphia cheesecake with bing cherries, and
tarragon, a more conventional, but truly delicious version. The dessert wine of
choice was a concentrated and distinctive Sauternes, Chateau Girard, 1er Cru,
Bordeaux, France 1998 which proved a perfect compliment. |
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| Aureole is an iconic
restaurant with a long history of serving elegant, creative haute cuisine. Chef
Christopher Lee has continued this tradition in a beautiful and exciting new
setting on Broadway. Our dining experience was enhanced by the exquisite
presentation of each dish on fine white dishes and elegant crystal stemware. In
truth, our tasting menu was one of the best I have ever experienced. The wait
staff and Maitre D at Aureole, were charming, knowledgeable, and very helpful
in recommending dishes and discussing the wines. Charlie Palmer continues to
set ambitious and exciting trends in dining and ambiance ! For a special
evening, the Aureole experience is priceless. |
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| Christopher Lee |
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by Barry & Rita Kay
Editor-in-Chief: John
Lomitola |
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| © 2010 ~ Seven Stars and Stripes,
Inc. |
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