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“A Sneak Peek: Aureole at One Bryant Park”

The recession may be taking a toll on many of our city’s restaurants, but not at the new Aureole, a dazzling new testament to luxury in the shiny new Bank of America Tower overlooking Bryant Park.

The sleek, modern new Adam Tihany-designed space is a departure from the restaurant’s previous cozy Upper East Side townhouse self, and it gives the team at Aureole—led by chef/owner Charlie Palmer and executive chef Chris Lee (you may recognize him from his recent dorm room cooking challenge on Top Chef Masters)—a fresh stage to play and create.

The modish digs will feature a 64-seat lounge in an open, airy space with marble floors, high-gloss walnut tabletops and plush tan, rust, and chocolate-colored leather chairs. Just beyond the lounge is a cool 18-seat bar with a back-lit etched glass top, brushed zinc surface and leather armrests, the perfect perch for after work cocktails.

On the bar menu you’ll find a series of wallet-friendly small plates—a diver sea scallop sandwich, yellow fin tuna tartare and house-made charcuterie.

Wine director Justin Lorenz has stocked the temperature-controlled, glass-enclosed wine mezzanine (look up, it’s above the dining room) with 3,500 wines (many with French or West Coast origins). He’s chosen 100 bottles that will sell for under $100.

The dining room, which seats 56, captures the more intimate feel that Aureole was known for in the old space. The ceiling is lower in here and the carpet mixes shades of brown and burgundy running throughout the room with stylish high-backed leather chairs dotting the space. A similarly-designed private dining room, which holds 60 seats, will also share a menu with the dining room that features crispy soft shell blue crab, grilled foie gras and other seasonal ingredients.

The best part, for the cooks at least, is the downstairs kitchen, which is three times the size of the old one. (It’s amazing how a big new shiny kitchen can revitalize a team of cooks.) On Chris Lee’s progressive American menu (see below for the entire listing) you’ll find pork belly pastrami sliders and a dish pitting “Canadian lobster against Berkshire pork belly,” according to Lee. Pastry Chef Jennifer Yee recommends her “super-chocolate-y, rich” tart that “won’t have you rolling home.”

But the question remains—why move at all? Why tamper with twenty years of success? When Aureole opened two decades ago, it quickly became a celebrity haunt and Bryan Miller of the Times in gave it three stars. When William Grimes reviewed it in 1999, he wrote, “Diners fill Aureole’s tables day after day and night after night, partly because it serves very good food but mostly because, like Everest — the quintessential celebrity mountain — it is there, and famously there.” So, why close up shop and invest all that cash in a move? Palmer's answer? “We’re not looking for a different clientele. We’re looking to give them more options.” And I'd say, invigorate an old standard and bring it new life, under a young new chef. Aureole is now set to wow instead of merely continue to please.

While the restaurant is not open to the public until September 15th (with a Citymeals-on-Wheels benefit gala), the restaurant will soft open in July (they’re taking reservations now) with a 15% discount on all three menus (the Bar Room, Dining Room and prix fixe). What are you waiting for? Call now! Aureole is located at One Bryant Park at 135 W. 42nd St. (between Avenue of the Americas and Broadway), 212-319-1660, www.charliepalmer.com.

In the meantime, here’s a glimpse of a draft of the menus that Chef Lee has planned for us:

Dining Room Dinner - 1st Course
Yellow Fin Tuna Tartare
Daikon Radish, Nori Toast Points, Aji Amarillo, Miso Sake Dressing

Artichoke Ravioli
Louisiana Crayfish, Black Olive Oil, Andouille Sausage, White Wine Caper Sauce

Diver Sea Scallop “Sandwich”
Seared Foie Gras, Sugar Snap Peas, Passion Fruit, Chives

Japanese Madai Snapper Ceviche
Summer Melons, Hearts of Peach Palm, Cucumber, Avocado, Prosciutto di Parma

Crispy Soft Shell Blue Crab
Belgium Endive, Granny Smith Apple, Smoked Paprika, “Sauce Rémoulade”

Local Heirloom Tomatoes
Sheep’s Milk Ricotta Cheese Gelato, Haricot Vert, Petite Lettuces, Pine Nut Crumble

Grilled Foie Gras
Maine Blueberries, Corn Bread, Pickled Jalapenos, Macadamia Nuts

Chilled Sweet Yellow Corn Soup
American Caviar, Vidalia Onions, Lemon Citrus, Ancho Chile Oil

Dining Room Dinner 2nd Course
Crispy Black Sea Bass
French White Asparagus, Smoked Yellow Tomato, Endive, Watermelon, Basil Vinaigrette

West Coast Halibut
Smoked Bacon, Baby Leeks, Haricot Vert, Preserve Lemon, Razor Clam Broth

Olive Oil Poach Alaskan King Salmon
Heirloom Cherry Tomatoes, Quinoa, Watercress, Fava Beans, Warm Pomegranate Vinaigrette

Canadian Lobster Tail vs. Berkshire Pork Belly
Summer Squash, Porcini Mushrooms, Cape Goose Berries, Jura Wine, Almond Emulsion

Label Rouge Poularde
Sweet Yellow Corn, Black Beluga Lentils, Baby Romaine, Smoked ham Hock, Foie Gras Jus

Veal Tenderloin and Sweetbreads
Wild Asparagus, Charred Onion, Georgia Peaches, Pickled Ramps, Lovage Veal Jus

21 Day Aged Beef Rib Eye
Chanterelle Mushrooms, Green Asparagus, Potato Puree, Tarragon Mustard Beef Jus

Australian Rack of Lamb
English Peas & Carrots, Cipollini Onions, Medjool Dates, Almonds, Vadouvan Devonshire Cream

Bar Room Dinner Menu 1st Course
Heirloom Tomato Gazpacho
Canadian Lobster, Avocado, Baby Basils

Foie Gras Torchon
Wild Strawberries, Anise Hyssop, Pistachio, Brioche

Diver Sea Scallop “Sandwich”
Sugar Snap Peas, Passion Fruit, Chives

Crispy Soft Shell Blue Crab
Belgium Endive, Granny Smith Apple, Sauce Rémoulade

Pasta Garganelli
Heirloom Cherry Tomatoes, Fresh Mozzarella, Prosciutto di Parma
Yellow Fin Tuna Tartare
Diakon Radish, Nori Toast Points, Miso Sake Dressing

“House Made” Charcuterie
Onion Marmalade, Pickle Vegetables, Country Bread

Farmed Baby Green Salad
Blue Cheese, Summer Vegetables, White Balsamic Dressing

Bar Room Dinner Menu 2nd Course
“Aureole” Grilled Burger
Smoked bacon, Vermont White Cheddar, Creamy Pickled Ramp Dressing

Wild Striped Bass
White Asparagus, Smoked Yellow Tomato, Watermelon

Free Range Chicken
Black Beluga Lentils, Baby Romaine, Smoked Ham Hock, Chicken Jus

Scottish Organic Salmon
Heirloom Cherry Tomatoes, Fava Beans, Pomegranate Vinaigrette

Whole Roasted Branzini
Artichokes, Capers, Black Olive, Piquillo Peppers, Anchovies

Berkshire Pork Chop
Porcini Mushrooms, Summer Squash, Peaches, Picked Ramp Pork Jus

West Coast Halibut
Sweet Yellow Corn, Potato Gnocchi, Sugar Snap Peas, Basil Pesto

NY Strip Loin
Green Asparagus, Potato Puree, Tarragon Mustard Beef Jus

— Bao Ong

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Posted: June 13, 2009

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